Here is another one of my childhood favs! Growing up in a Korean household I was constantly surrounded by rich Asian flavours. This chicken and potato dish was a staple at our house. Both chicken legs and potatoes are as we know pretty economical, so because of this my mom used to stock up on both whenever we went to the grocery store. There are the basic Korean ingredients in this dish like soy sauce and Korean hot chili powder, but what makes this dish special is the slow stewing process. Both the potatoes and the chicken absorb and bathe in this rich sauce. I highly recommend pouring some of the sauce over some warm rice.

Serves 2-3


  • 6 chicken legs, skinless
  • pinch of salt and ground black pepper
  • 2 tsp Korean hot chili powder
  • 1/2 cup light soy sauce
  • 3 garlic cloves, grated
  • 1/2 cup Korean soju or Japanese sake
  • 2 cups yukon gold potatoes, peeled and quartered
  • 1/2 cup water or chicken stock
  • 2 carrots, diagonally sliced (optional)
  • 2 green onions, cut into thirds

1. In a medium sized pot add in the chicken legs, season lightly with salt, pepper and Korean hot chili powder, then pour in the light soy sauce. Turn the heat to medium high and wait until it starts to come to a bubble, then grate in the garlic cloves.

2. Turn the heat down to a low medium heat, and using tongs flip the chicken legs to make sure that they cook evenly. Cover the pot and let it gently simmer for a good 20 minutes, flipping the chicken occassionally. Pour in the Korean soju and once the alcohol cooks out, add in the peeled and quartered potatoes. Stir to coat, then cover the pot again and cook for another 10-15 minutes. Check to make sure that the potatoes and chicken are cooking evenly.

3. If you wish, now is a good time to add in the carrots and green onions. Cover and let it cook for an additional 8-10 minutes. You should see the sauce thicken and the potatoes absorbing the colour and flavour of the soy sauce. Once you see that the potato and chicken has cooked through take it off the heat. Serve immediately with a bowl of warm rice.

Cook’s note: If you see that the sauce has absorbed a bit too quickly for you add a little water to create more sauce. You can also do this if you want to loosen the sauce slightly.