Korean Potato and Carrot Chicken Stew

Steps

1. Peel and cut the carrots into chunky pieces and add them to a pot.
2. Add 2-3 russet potatoes, peeled and chopped, to the pot.
3. Add 1 to 2 Tbsp of garlic to the pot.
4. Throw in the chicken (drumsticks, thigh meat, or whole chicken), skin on or off as preferred.
5. In a separate bowl, mix the sauce ingredients: 2 Tbsp sugar, 3 heaping Tbsp red pepper flakes, 1/2 cup soy sauce, and 3 cups of water.
6. Pour the sauce mixture into the pot with the chicken, potatoes, carrots, and garlic.
7. Set the heat to high until it boils, then reduce the heat to a simmer.
8. Cook for about 35 minutes, or until the chicken is cooked through and the potatoes are soft.
9. Garnish with fresh green onions before serving.