Set out a scale and the equipment for Dakbokkeumtang. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh chicken thigh, potato, carrot, gochujang, gochugaru, tamari, garlic, yellow onion, kosher salt, toasted sesame oil. Dakbokkeumtang is cooked in Home as its own plate, not as a copy of a restaurant menu. Braise chicken, potato, and carrot in a thick gochujang sauce until the sauce coats the pieces. Amounts are for 4 from foods this library can count.
