Cut chicken thighs into 2-inch pieces, keeping the bone in. Rinse under cold water and pat dry with paper towels.

Peel and cut potatoes into 1.5-inch chunks. Cut carrots into thick rounds. Slice onions into wedges. Cut bell peppers into 1-inch squares.

In a large bowl, combine soy sauce, gochugaru, gochujang, garlic, ginger, sesame oil, honey, and black pepper. Mix thoroughly to create the braising sauce.

Add chicken pieces to the sauce and massage the marinade into the meat. Let sit for 10 minutes.

Heat a dutch oven or large pot over medium-high heat. Add marinated chicken with all the sauce.

Stir-fry chicken for 5 minutes until the outside turns white and the sauce begins to caramelize slightly.

Add 2 cups of water to the pot. Bring to a boil, then reduce heat to medium-low.

Add potatoes and carrots. Cover and simmer for 20 minutes, stirring occasionally.

Add onions and bell peppers. Continue cooking uncovered for 10 minutes until vegetables are tender and sauce has reduced.

Taste and adjust seasoning with salt if needed. The sauce should be thick and glossy.

Garnish with sliced green onions and sesame seeds before serving hot with steamed rice.