Step 1

Bring a large pot of water to boil over high heat and add chicken drumsticks, poaching them until no longer pink, around 5 minutes. Drain, rinse the chicken under cold tap water, return to empty pot.

Step 2

In a small bowl, stir the soy sauce, gochugaru, gochujang, brown sugar, garlic, 1 1/3 cups water and add to the pot. Bring to a boil over high heat. Reduce the heat to medium and cook at a gentle boil until the sauce has reduced slightly about 10 minutes.

Step 3

Add the onion, potatoes, carrot, jalapeno and continue gently boiling until the chicken is tender and no longer pink, 20-30 minutes.

Step 4

Stir in the sesame oil and garnish with sliced scallions.

Step 5

Serve the pot of Dakdoritang with steamed rice.