Korean Braised Chicken (Andong Jjimdak) with Glass Noodles

Ingredients

• 1.5 lb Chicken thighs and drumsticks, bone-in, cut into chunks
• 4 oz Sweet potato glass noodles (dangmyeon)
• 1/2 cup Soy sauce
• 2 tbsp Brown sugar
• 1 tbsp Honey
• 6 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 1 tbsp Korean gochugaru (chili flakes)
• 1/4 cup Asian pear or apple, grated
• 1.5 cups Water or chicken stock
• 4 Scallions, cut into 2-inch pieces
• 1 medium Onion, sliced
• 1 medium Carrot, sliced
• 6 Shiitake mushrooms, halved
• 1 Bell pepper, sliced
• 1 tbsp Sesame oil
• 1 tbsp Toasted sesame seeds(optional)
• 1/2 tsp Black pepper

Instructions

1. 1

   Soak the glass noodles in warm water for 20 minutes, then drain and set aside. (Prep)

2. 2

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

3. 3

   Rinse chicken pieces and pat dry. Bring a pot of water to a boil and blanch the chicken for 5 minutes to remove impurities; drain well.

4. 4

   In a large deep skillet or wok, combine chicken, sauce, and water/stock. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.

5. 5

   Add onion, carrot, and mushrooms; simmer uncovered for 10 minutes, stirring occasionally.

6. 6

   Add the drained glass noodles, bell pepper, and scallions. Toss and simmer 8-10 minutes until noodles absorb the sauce and chicken is fully cooked.

7. 7

   Drizzle with sesame oil, toss to coat, and garnish with toasted sesame seeds. Serve hot. (Total cook time ~50 minutes)