A flavorful and hearty Korean-inspired chicken stew with a spicy kick, perfect for a comforting meal.
Prepare the vegetables by peeling and cutting the potatoes and carrots into chunks, and slicing the onion and bell peppers.
Cut the vegetables into similar-sized pieces for even cooking.
In a large pot, combine the chicken, potatoes, carrots, onion, garlic, ginger, soy sauce, gochujang, sugar, and water.
Mix the ingredients well to ensure the sauce coats everything evenly.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 45 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Add the bell peppers to the pot and cook for an additional 10 minutes until they are tender.
Adding the bell peppers later preserves their color and texture.
Serve the stew hot, garnished with chopped green onions or sesame seeds if desired.
Serve with steamed rice to complement the flavors.
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