Korean Dakdoritang | Spicy Chicken Stew

Rinse the boneless chicken thighs under cold water, pat dry, and cut into bite-sized pieces. Peel and finely chop the garlic, and peel and finely grate the fresh ginger.

Peel the potatoes and carrots and cut them into roughly 3-centimetre pieces. Peel the onion and cut into wedges. Clean the spring onions; cut the white and light green parts into 3-centimetre lengths, slice the dark green tops into thin rings, and set aside for garnishing later.

For the spice paste, mix the gochujang chilli paste with soy sauce, cane sugar, finely chopped garlic, and grated ginger in a small bowl until smooth.