Dak Bokkeum Tang (닭볶음탕) - Spicy Chicken Stew

This dish is another one of our favorite dishes, and oddly enough one that's been a little difficult for us to find at restaurants.  They serve it at our school, and it's unbelievable, a little spicy, and a little sweet.  You might also see this dish written as 닭도리탕 (dak-dori tang).  ("Dori" is Japanese for chicken, so they're trying to phase it out.)

Ingredients: (4 servings)
A whole frying chicken (~750g or so)
3 big potatoes (~600g)
1 onion
1/2 carrot
1 red chili, sliced
2 green chilies, sliced
5 cups water

Cut the potatoes, carrots and onions big.  Cut the chilies small

Spices:
Mix together:
3 spoons crushed dried chilies
2 spoons each: red pepper paste (고추장), soy sauce
1 spoon each: corn syrup/honey, minced garlic
1/2 spoon each: sugar, ginger powder, sesame oil

Sugar, and spice, and everything nice

For cooking the chicken:
4 spoons cheong-ju (청주)
water to cover chicken

Steps:

1. Separate the chicken.  Cut the potatoes and carrots into big chunks.  Slice the chilies.
2. In a pot, cover the chicken with water, boil.  When the water starts to boil, add the 4 spoons cheong-ju.  Boil 3 minutes, until chicken starts to turn white.  Remove from water.
3. In a thick, flat-bottomed pot, add chicken to 5 cups water.  Boil.  When it starts to boil, add spices.
4. Once the broth has reduced by half, add potatoes and carrots.  Turn to medium heat and simmer until potatoes are mostly cooked.
5. When the potatoes are almost ready, add onions and chilies.  Boil over medium heat until onions are clear.
6. Serve with rice.

Notes:

- The recipe calls for a whole chicken, but chicken breast, or whatever parts of the chicken you prefer work just as well.  We also threw some big leeks in at the end, right before serving.