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Braised Korean Chicken

2 pounds boneless/skinless chicken thighs
2 pounds yellow/gold potatoes
1 pound carrots
1 medium onion
1 bunch scallions
2 tablespoons minced garlic
1/2 cup soy sauce
2 tablespoons fish sauce
4 tablespoons brown sugar
Ground black pepper
1 tablespoon sesame oil

Cut chicken into bite-size chunks. Trim off excess fat.

Peel and cut the potatoes, carrots and onion into bite-size chunks.  Slice green onions on a diagonal.

Add the chicken pieces to a large pot. Pour 3 cups of water over the chicken. Add the soy sauce, fish sauce, brown sugar and black pepper. Bring it to a boil over high heat, uncovered, and continue to boil for about 10 minutes. Skim off the foam.

Add the potatoes, carrot, onion and garlic. Cover, and cook for 8 to 10 minutes.

Gently mix in the scallions and continue to cook, uncovered this time, for an additional 3 minutes. Stir in the sesame oil.

Spicy Version:
Add 1/2 cup kochijang and 1/4 cup red pepper flakes when adding soy sauce.

*Next time, try adding 2 tsp minced ginger