Patty's Korean Chicken & Potato Stew

Serves a bunch...

3 - Potatoes, cut into 1/4" cubes
2 lbs - Chicken wings (thighs, legs, or boneless cubed chicken can be substituted)
1 - Bell pepper, cut into 1" squares
2 - Jalepeno peppers, cut into rings
1 - Onion, cut into 1" pieces
3 - Green onions, chopped
2 - Carrots, cut into 1" pieces
5 - Garlic cloves, smashed once
Steamed Rice

Spices and Seasonings

3/4 cup - Soy sauce
1/2 tsp - Black pepper
1 tbls - Sesame seed oil
1 tbls - Toasted sesame seeds
1 1/2 Tbls - Kko chu (Korean crushed red pepper) *

*Found in most asian markets, it is coarse and has no seeds in it. If unavailable in your area, use 1/2 tbls of crushed red pepper (found everywhere).

If using chicken with bones, get a large pot, fill it with water, put the chicken inside and bring it to a
boil. After "scum" rises to the surface, pour out the water and rinse the chicken.

Put the chicken and all of the ingredients into the pot, except the water.
Stir everything around until the vegetables and the chicken are completely coated with the seasonings.
Put in enough water to go about a third of the way up to the chicken.

Bring to a boil, cover and simmer until the potatoes are tender.
If the pot looks a little dry during the cooking phase, add a little more water.
After 30 minutes the stew should be tested and corrected for seasonings.

Serve with rice on the side.