This is the red version of dak dori-tang that you'll see in most Korean restaurants, which I will call Dakbokkeum-tang for easy reference.
Ingredients (feeds 4 pax):
1.5kg chicken pieces, cut (I used a mix of chicken thigh and drumsticks)
2 large potatoes, cut into 1.5" cubes
15 shiitake mushrooms, sliced
1 medium onion, minced
1 head garlic, minced
1 thumb ginger, sliced into 3 large pieces
10 green chillis (I used Japanese shisito peppers), sliced and seeds removed
handful dangmyeon (Korean sweet potato noodles)
5 dried red chillis, ends removed
2 large carrots, diced to 1" cubes
2 tbsp gochugaru (Korean chilli pepper powder)
2 tbsp honey
4 tbsp guk ganjang (Korean light soy for soup)
2 tbsp mirin
4 tbsp gochujang (Korean red pepper paste)
5 cups water
1 tbsp sesame oil
1 tbsp canola oil
sesame seeds for garnishing
1) Fry onions in pre-heated canola oil and sesame oil, until translucent.
2) Add garlic, and fry till fragrant.
3) Add ginger, and fry till fragrant.
4) Add carrots, fry about half a minute.
5) Add mushrooms, fry till softened.
6) Add chillis, and fry for half a minute.
7) Add chicken, and fry till appearance no longer pink.
8) Add water, gochugaru, honey, guk kanjang, mirin, gochujang, stirring to dissolve.
9) Add red chillis, and bring to boil, before lowering to simmer for at least 50 minutes.
10) Add potatoes 15 minutes before serving.
11) Add dangmyeon 5 minutes before serving.
12) Garnish with sesame seeds, fresh pepper, and salt to taste.