📝 About This Recipe
Hailing from the bustling markets of Andong, South Korea, this iconic braised chicken dish is a masterclass in balancing deep, umami-rich soy flavors with a subtle spicy kick. Succulent bone-in chicken is simmered until tender alongside chunky root vegetables and chewy glass noodles that soak up every drop of the luxurious dark sauce. It is a hearty, communal centerpiece that perfectly captures the soulful essence of Korean home cooking.
🥗 Ingredients
Main Ingredients
- 2.5 lbs Whole chicken (cut into small, bite-sized pieces)
- 4 oz Korean sweet potato starch noodles (Dangmyeon) (soaked in warm water for 30 minutes)
- 2 pieces Large potatoes (peeled and cut into large chunks)
- 1 large Carrot (cut into thick rounds)
- 1 medium Onion (cut into thick wedges)
- 3-5 pieces Dried red chili peppers (deseeded and cut into halves)
- 3 stalks Green onions (cut into 2-inch lengths)
The Braising Sauce
- 2/3 cup Soy sauce (regular dark or all-purpose)
- 1/4 cup Brown sugar (packed)
- 1/4 cup Rice wine (Mirin) (to tenderize and remove gamey scent)
- 2 tablespoons Minced garlic (freshly minced)
- 1 teaspoon Minced ginger (freshly grated)
- 1/2 teaspoon Black pepper (freshly ground)
- 3 cups Water
Finish and Garnish
- 1 tablespoon Toasted sesame oil (added at the very end)
- 1 teaspoon Toasted sesame seeds (for garnish)
- 1 piece Fresh red chili (sliced diagonally for color)
👨🍳 Instructions
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1
Soak the dried glass noodles (Dangmyeon) in a bowl of warm water for at least 30 minutes to soften. Drain and set aside.
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2
Parboil the chicken pieces in a large pot of boiling water for 3-5 minutes. This removes impurities and excess fat, ensuring a clean-tasting sauce. Drain and rinse the chicken under cold running water.
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3
In a small bowl, whisk together the soy sauce, brown sugar, rice wine, minced garlic, ginger, and black pepper until the sugar is mostly dissolved.
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4
In a large, deep pan or wok, add the parboiled chicken and the prepared sauce mixture. Pour in 3 cups of water.
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5
Add the dried red chili peppers to the pot. Bring the mixture to a vigorous boil over high heat.
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6
Once boiling, reduce the heat to medium-high and let it simmer uncovered for 10 minutes, allowing the sauce to penetrate the meat.
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7
Add the potatoes and carrots to the pot. Cover with a lid and simmer for another 15 minutes, or until the vegetables are about 70% cooked through.
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8
Add the onions and continue to cook for 5 minutes. The sauce should be starting to reduce and thicken slightly.
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9
Push the chicken and vegetables to the side of the pan and add the soaked glass noodles into the bubbling liquid. Simmer for 5-7 minutes until the noodles are translucent and chewy.
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10
Toss in the green onions and sliced fresh red chili. Stir gently to combine everything without breaking the softened potatoes.
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11
Once the sauce has reduced to a glossy glaze that coats the back of a spoon, turn off the heat.
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12
Drizzle with sesame oil and sprinkle with toasted sesame seeds. Serve immediately in a large shallow bowl while steaming hot.
💡 Chef's Tips
For the best flavor, use bone-in, skin-on chicken pieces; the bone marrow adds incredible depth to the braising liquid. To achieve a professional finish, round off the sharp edges of your potato and carrot chunks with a peeler to prevent them from breaking and making the sauce cloudy. If you prefer a darker, more caramel-colored sauce, you can add a teaspoon of dark soy sauce or coffee powder. Don't overcook the noodles; they should be 'al dente' as they will continue to soak up liquid even after you stop cooking. Adjust the heat by increasing or decreasing the number of dried chilies; for a kid-friendly version, remove them entirely.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy short-grain white rice to soak up the savory sauce. Pair with a side of refreshing Dongchimi (radish water kimchi) to cleanse the palate between bites. A simple Korean cucumber salad (Oi Muchim) provides a crunchy, acidic contrast to the rich braise. For a traditional beverage pairing, try a chilled glass of Makgeolli (Korean rice wine). Finish the meal by mixing any remaining sauce and noodles with a bit of seaweed strips and extra rice for a 'bonus' fried rice.