10,000 Won Dakbokkeumtang (Spicy Braised Chicken)

Rinse the chicken for braising in water, remove any remaining innards, and soak in cold water without removing the fat.

Peel the potatoes and cut them into 1cm thick slices.

Thinly slice the green onion and cut the onion into thick strips.

Thinly slice the Cheongyang chili peppers.

Place the prepared chicken skin-side down in a preheated wok, sprinkle with salt, and sear over high heat for 3 minutes.

Once the chicken releases its fat, add the minced garlic and green onion and stir-fry together.

Add the red chili powder, jin soy sauce, and sugar according to the ratio, stir-fry over medium heat to bring out the aroma, then add 1 liter of water.

Add the ssamjang, bring to a boil, then cover and simmer for 10 minutes.

Add the 1cm thick sliced potatoes and continue to simmer over medium heat for 15 minutes.

Once all ingredients are cooked through, turn off the heat to finish.