← Nouns Cooking · Korean

Ingredients

• 1.4 kg chicken, cut into pieces (or bone-in thighs and drumsticks)
• 120 g sweet potato glass noodles (dangmyeon)
• 2 medium potatoes, cut into thick chunks
• 1 Carrot, cut into chunks
• 1 Onion, cut into wedges
• 4 shiitake mushrooms, quartered
• 4 dried red chillies
• 2 Green chilli, sliced (optional)
• 2 Spring onion, cut into 4 cm lengths
• 150 ml Soy sauce
• 2 tbsp Oyster sauce
• 4 tbsp dark brown sugar
• 3 tbsp rice syrup, corn syrup or honey
• 3 tbsp mirin or rice wine
• 8 cloves Garlic, minced
• 1 tsp Ginger, grated
• ½ tsp Black pepper
• 500 ml Water
• 1 tbsp Toasted sesame oil
• 1 tsp Sesame seeds

Method

1. Soak the glass noodles in warm water for 30 min, until soft and bendy. Mix the sauce ingredients together.
2. Blanch the chicken in boiling water for 3 min, then drain and rinse.
3. Put the chicken, sauce, water and dried chillies in a wide pot and bring to the boil. Cover and cook over medium heat for 15 min.
4. Add the potatoes, carrot and mushrooms, stir and cook covered for 12–15 min, until the potatoes are nearly tender and the chicken reaches 75°C (165°F).
5. Add the onion, green chilli and drained noodles. Cook uncovered for 5 min, stirring, until the noodles turn glassy and soak up the sauce. Add a splash of water if it gets too dry.
6. Stir in the spring onion and sesame oil, sprinkle with sesame seeds and serve in the middle of the table with rice.

Tips

• For the deep brown restaurant colour, add 1 tbsp dark soy sauce, or a little caramel.
• Add the noodles only at the end: they drink up liquid fast and turn mushy if they sit in the pot.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Beyond Kimchee FutureDish