Andong Jjimdak (Braised Chicken with Glass Noodles)

Ingredients

• 500 g Chicken thighs, bone-in, cut into chunks
• 80 g Dangmyeon (Korean sweet potato glass noodles)
• 80 ml Soy sauce
• 2 tbsp Brown sugar
• 1 tbsp Honey(optional)
• 4 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tbsp Gochugaru (Korean chili flakes)(optional)
• 1 medium Potato, cut into chunks
• 1 medium Carrot, sliced
• 1 medium Onion, quartered
• 3 Scallions, cut into 5 cm pieces
• 1 tbsp Toasted sesame oil
• 1 tsp Toasted sesame seeds(optional)
• 300 ml Water

Instructions

1. 1

   Soak the dangmyeon in warm water for 20 minutes while prepping the other ingredients, then drain.

2. 2

   In a bowl, whisk together soy sauce, brown sugar, honey, garlic, ginger, and gochugaru to make the braising sauce.

3. 3

   In a large pot or deep pan, combine chicken, potato, carrot, onion, sauce, and water. Bring to a boil, then simmer covered over medium heat for 25 minutes, skimming any foam.

4. 4

   Add the drained noodles and scallions, and simmer uncovered for 10-12 minutes, tossing often, until the noodles are chewy and the sauce reduces to a glossy glaze.

5. 5

   Drizzle with sesame oil, sprinkle with sesame seeds, and serve hot.