• 3 potatoes
• 1 carrot
• 2 onions
• 1 chicken, about 800 g/1¾ lb
• 30 ml/2 tbsp vegetable oil
• 2 garlic cloves, crushed
• 3 green chillies, seeded and finely sliced
• 1 red chilli, seeded and finely sliced
• 15 ml/1 tbsp sesame oil
• salt and ground black pepper
• 2 spring onions (scallions), finely chopped, to garnish

For the marinade

• 30 ml/2 tbsp mirin or rice wine
• salt and ground black pepper

For the seasoning

• 15 ml/1 tbsp sesame seeds
• 10 ml/2 tsp light soy sauce
• 30 ml/2 tbsp gochujang chilli paste
• 45 ml/3 tbsp Korean chilli powder

1. Peel the potatoes and cut into bitesize pieces. Soak in cold water for 15-20 minutes and drain. Peel the carrot and onions and cut into medium-size pieces.
2. Cut the chicken, with skin and bone, into bitesize pieces and place in a dish with the marinade ingredients. Stir to coat and leave for 10 minutes.
3. Heat 15 ml/1 tbsp vegetable oil in a frying pan or wok, and quickly stir-fry the crushed garlic. Add the chicken and stir-fry, draining off any fat that comes from the meat during cooking. When lightly browned, place the chicken on kitchen paper to remove any excess oil.
4. To make the seasoning, grind the sesame seeds in a mortar and pestle. Combine the soy sauce, gochujang paste, chilli powder and ground sesame seeds in a bowl.
5. In a pan heat the remaining vegetable oil and add the potatoes, carrot and onions. Briefly cook over medium heat, stirring well, and then add the chicken.
6. Pour over enough water so that two-thirds of the meat and vegetables are immersed, and bring to the boil. Add the chilli seasoning and reduce the heat. Stir the seasoning into the water and simmer until the volume of liquid has reduced by about one-third.
7. Add the sliced chillies and simmer for a little longer until the liquid has thickened slightly.
8. Add the sesame oil, transfer to deep serving bowls and garnish with the chopped spring onion before serving.