Dak bokkeumtang is the big red pot of braised chicken you see on every Korean home table, sweet and savoury with a proper chilli hum from gochujang and gochugaru. The slow cooker version takes all the watching out of it.
Chicken on the bone is what you want, it holds together over the long cook and gives the sauce body. The potato goes soft at the edges and thickens everything into a glossy braise.
Give it a quick reduction at the end so the sauce clings, then serve it over jasmine rice with plenty of spring onion and sesame seeds.
