Step 1

Put the chicken, green onion bottoms and all the marinade ingredients: Gochujang,  soy sauce, sesame oil, ginger, garlic and brown sugar, into a bowl and stir to combine. Cover and marinate for 30 minutes.

Step 2

Heat 1/3 cup water over high heat in a Dutch oven or a heavy pot with a lid. As soon as the water boils, add the chicken and all the marinade ingredients. Bring to a boil. Lower the heat to a simmer. Cover and cook for 20 minutes. Give the stew a stir and cook, uncovered, for 10 minutes more, to thicken the sauce.

Step 3

While the stew is simmering, get your rice cooking.

Step 4

Remove stew from heat and immediately add green onion tops and spinach to the pot. Stir and toss until the spinach has wilted from the heat of the stew.

Step 5

Divide the stew among shallow bowls. Sprinkle with sesame seeds. Serve with rice.