This is a simple, one-pot dish that takes only 30 minutes to cook - about the same amount of time you need to steam the rice. With many other types of stew, the meat is browned first, which adds a deeper flavour. Because the gochujang (Korean chilli paste) and gochugaru (Korean chilli flakes) are so intense, you don't miss the fact that the chicken pieces aren't browned.
You'll probably need to visit a shop specialising in Korean products to buy many of the ingredients, including the gochugaru, gochujang, Korean zucchini and the banchan (side dishes) to serve with the meal. Korean zucchini has pale, smooth skin and a more delicate texture than Italian zucchini. If you can't find it, substitute a yellow summer squash.
Put the chicken wings in a pan. Slice the onions in quarters from stem to stem. Cut each quarter into three pieces and put them in the pan. Mince the garlic then add it to the pan along with the soy sauce and gochugaru. Dissolve the gochujang and corn syrup in 500ml of hot water then add this to the pan. Bring to the boil, stirring often, then lower the heat, partially cover with the lid and simmer for 10 minutes.
While the chicken is simmering, peel the carrot and potatoes. Cut the carrot into 2cm (⅞in) pieces and the potatoes into 3cm (1¼in) chunks. Add them to the pot and stir. Partially cover the pot with the lid and cook for about 10 more minutes, or until the potatoes are almost tender.
Cut the zucchini in half lengthwise then slice into 1cm (7/16in) pieces. Stir the zucchini into the ingredients and simmer, partially covered, for five minutes, or until the carrot and potatoes are tender. The sauce should be light but not watery. If necessary, scoop the solids into the serving dish, and simmer the sauce until it's reduced to the right consistency.
Taste the sauce for seasoning add some salt and/or more chilli flakes and corn syrup, if necessary. Slice the banana chilli and spring onions and scatter the pieces on top. Serve with steamed rice and your choice of banchan.