Jjimdak (Korean Braised Chicken)

Ingredients

• 6 oz (170g) Korean glass noodles (dangmyeon)
• 3 lb (1.3 kg) whole chicken, cut up into pieces (or boned chicken thighs and drumsticks)
• 5-8 dried red chilies
• 2/3 cup (160 ml) soy sauce
• 2 tbsp (30 ml) oyster sauce
• 1 cup (240 ml) water
• 3 cloves garlic (minced)
• 1 tsp (5 ml) minced fresh ginger
• 4-6 tbsp (50–75 g) dark brown sugar
• 2 tsp (6 g) cocoa powder
• 4 tbsp (60 ml) Korean corn syrup (optional)
• 1 tsp (2 g) black pepper
• 1 onion (sliced)
• 2 carrot (diced into large chunks)
• 2 medium (about 300–350 g) potatoes (sliced into 1/2-inch disks)
• 1-2 fresh green chili (sliced, optional)

Instructions

1. 1

   Soak the sweet potato noodles in hot water and set aside until ready to use.

2. 2

   Bring a large pot of water to boil. Add chicken pieces and boil for 2-3 minutes. Drain the chicken and discard the water. Return the chicken to a braising pot and add the dried chilies.

3. 3

   In a medium mixing bowl, combine soy sauce, oyster sauce, water, garlic, ginger, dark brown sugar, cocoa powder, corn syrup (if using), and pepper. Pour over on the chicken and chilies.

4. 4

   Bring the chicken mixture to a gentle boil. Cover and simmer over medium-low heat for 20 minute. Add the onion and carrots to the chicken and continue to simmer for 10 minutes, covered.

5. 5

   Add the potatoes and fresh chili, and cook until they are tender, about 10 minutes, with a lid half open.

6. 6

   When the chicken and vegetables are just tender, drain the sweet potato noodles from the soaking water and add to the chicken. Raise the heat to medium-high and continue to cook until the noodles are tender yet chewy, about 3-5 minutes, uncovered.

7. 7

   Remove the pot from the heat and let the stew sit for 5 minutes before you serve. Serve warm with rice.