Prepare the chicken. I prefer to use bone-in chicken thighs and legs. Rinse under running water and remove any offal and excess fat.

Bring water to the boil in a large pot. Once boiling, blanch the chicken for 30 seconds to remove any impurities and odour.

Remove the chicken from the pot and rinse thoroughly under cold running water.

Chop the onion, potato, carrot and any additional vegetables into bite-sized pieces.

Place the chicken in the pot and add water until the chicken is half-submerged. Add the potatoes and onions first.

Stir in 1 teaspoon of sugar or ginger syrup. If using sugar instead, add a small piece of fresh ginger.

When the potatoes are half-cooked, add the carrots.

When the liquid has reduced, add the chilli powder, soy sauce, garlic and pepper.

Stir in the spring onions and fresh chilli (optional).

Stir gently until the spring onions are lightly cooked. Garnish with crushed sesame seeds or finish with a drizzle of sesame oil.

This dish is known as either Dakdoritang or Dakbokkeumtang.