For now, here's my very loose and adaptable recipe for
Korean Chicken and Potatos
Chicken pieces (use whatever pieces you like, I usually use a total of 6 pieces of legs and thighs - basically what will fit on the bottom of the 6 qt. pot I use)
Cooking oil, just enough to cover the bottom of the pot
Potatos, peeled and cut into 3/4 inch cubes
Carrots, peeled and cut into bite size pieces
Onions, cut into chunks
Green Onions, cut into 1 1/2 inch pieces
Salt & pepper
Red pepper (finely ground)
Roasted sesame seeds
1. Prepare all the ingredients. Precision isn't vital.
2. Pour enough vegetable oil on the bottom of the pot so there's a thin layer. Heat oil over high heat, but not so hot it burns the garlic. Add garlic and chicken (skin side down). Cook chicken for a couple minutes, flip over and cook a couple more minutes.
3. Add cubed potatos, cut-up carrots and onions to the chicken. Add salt, pepper and red pepper as desired (I like it spicier, but some might not). Pour some soy sauce in (maybe 1/8 - 1/4 cup) and stir everything together. You want the potatos to have a light brown color. They will get darker as they cook, so you just want a light tan color from the soy sauce initially.
4. Cover and cook over low to medium heat for about 10 minutes. Uncover and stir everything around. Continue to cook covered for ten minutes at a time until the potatos are the consistency you like. I prefer them slightly softer, but some might like them more firm.
5. Once they reach the consistency you like, add the green onions, sprinkle with sesame seeds (however many you'd like, I usually put about 1-2 tablespoons) and drizzle with sesame oil (about 1 tbsp). Stir, cover and cook for 5 additional minutes. Serve with steamed white rice!