Dak bokkeumtang

Step 1: Trim loose skin and lumps of fat from 2 ⅝ lb chicken pieces on the bone. Bring a large pan of water to the boil, add the chicken and boil for 3 minutes, then drain and rinse each piece under cold water.

Step 2: Mix 3 tbsp Korean chilli flakes (gochugaru), 2 tbsp gochujang (Korean chilli paste), 4 tbsp soy sauce, 1 ½ tbsp sugar, 6 cloves garlic, 1 tsp ginger, 2 tbsp rice wine (cheongju) or water and ¼ tsp black pepper into a thick paste. If you want to avoid alcohol, use water instead of the rice wine.

Step 3: Put the chicken in a wide, heavy pan or casserole with 2 cups water and the sauce. Bring to the boil over a high heat, then lower to a lively simmer, cover and cook for 10 minutes.

Step 4: Add 1 ⅛ lb waxy potatoes and 1 carrot and stir so they're coated. Common mistake: cutting the potatoes small. Small pieces collapse into mush before the chicken is done; large chunks hold their shape and only crumble at the edges, which is what thickens the sauce.

Step 5: Cover and simmer for 12 minutes, stirring once or twice so nothing catches, until a knife slides easily into the potatoes.

Step 6: Add 1 onion, take off the lid and simmer for 5 to 8 minutes more over a medium-high heat, spooning the sauce over the chicken, until it has reduced and coats the back of a spoon. The chicken is done when the thickest piece reaches 165°F/165 °F and the juices run clear.

Step 7: Stir in 1 long green chilli, 3 spring onions and 1 tsp toasted sesame oil, cook for 1 minute, scatter over 1 tsp toasted sesame seeds and serve straight from the pot.