Step 1

Start by heating a large Dutch oven or heavy bottomed pot over medium heat. While the pot is heating up, season the chicken with salt and pepper.

Step 2

Once the Dutch oven is hot, add oil and let it heat up some before adding the chicken pieces. Sear the chicken pieces until browned on all sides, about 5 minutes. Remove the chicken from the pot with a slotted spoon and reserve.

Step 3

Add the potatoes, carrots, kohlrabi, onions, garlic and ginger to the pot. Stir.

Step 4

Add the sake, raise the heat to high and scrape up any brown bits left in the pan from browning the chicken. Cook for a few minutes until the alcohol in the sake burns off.

Step 5

Add the chicken stock, gochujang, red pepper flakes, soy sauce and sugar. Give the pot a stir and bring it to a simmer, then reduce the heat to medium.

Step 6

Add the reserved chicken back into the pot, stir and continue cooking until the chicken is cooked through and the vegetables are tender. This should take about 15 minutes.

Step 7

Plating

Step 8

We served this dish in bowls because of the lovely, fragrant (spicy) broth the ingredients are cooked in.

Step 9

Add rice to the bowl, cover with chicken and vegetables and then spoon in some of the broth. Top with the sliced scallions and serve. Or if you can, wait a bit before serving to let all the flavors meld together and then serve.