Spicy Korean Slow Cooked Chicken (Dhak Dori Tang)

Heat vegetable oil in a large saucepan over medium-high heat. Add chicken and cook until it begins to brown on the edges but is still pink in the center about 7 minutes. Stir in garlic red pepper flakes black pepper and salt. Cook and stir until the garlic has begun to soften and the chicken has become firm about 3 minutes.

Stir in potatoes carrots and onion. Whisk hot pepper paste into soy sauce until dissolved then pour into saucepan along with the water. Bring to a simmer then reduce heat to medium-low cover and simmer until the chicken is no longer pink in the center and the potatoes are tender about 25 minutes. Stir occasionally.