1 serrano chili
1 green onion
2 tbs kochujang red pepper paste
2 tbs red pepper flakes
2 tbs rice wine
2 tbs soy sauce
2 tbs minced garlic
2 tbs sugar
1 tbs minced ginger
1 tbs sesame oil
1 tsp black pepper
Cut up some chicken thighs and pre-boil, then place in a large pan.
Cut carrots, onion, and potatoes into large pieces. Chop green onions into small pieces and add to large pan with chicken.
Mix the kochujang red pepper paste, red pepper flakes, rice wine, soy sauce, minced garlic, sugar, minced ginger, sesame oil, black pepper in a separate bowl until blended.
Add the spice mix and all other ingredients to the large pot.
Add just enough water to cover everything and boil on high for t 10 minutes uncovered, stirring occasionally.
Lower the heat and cover it for another 7 minutes.
Plate and serve with white steamed rice. Enjoy!