Jjimdak (Korean Braised Chicken)

Steps

1. 1

   Soak the sweet potato starch noodles in warm water for at least 30 minutes until softened. Drain and set aside.

   Start 30-minute timer
2. 2

   In a large pot of boiling water, parboil the chicken pieces for 3 to 5 minutes to remove impurities. Drain and rinse the chicken under cold water.

   Start 5-minute timer
3. 3

   In a small bowl, whisk together the soy sauce, dark soy sauce, brown sugar, minced garlic, minced ginger, sesame oil, and black pepper to create the braising sauce.

4. 4

   In a large pot or deep skillet, combine the parboiled chicken, 3 cups of water, and the prepared braising sauce.

5. 5

   Add the dried red chili peppers to the pot. Bring the mixture to a boil over medium-high heat.

6. 6

   Once boiling, add the potato and carrot chunks. Reduce the heat to medium, cover, and simmer for 15 to 20 minutes until the vegetables are nearly tender.

   Start 20-minute timer
7. 7

   Add the sliced onion and the soaked glass noodles to the pot. Stir gently to ensure the noodles are submerged in the sauce.

8. 8

   Continue to simmer uncovered for another 5 to 10 minutes, or until the noodles are transparent and chewy and the sauce has thickened slightly.

   Start 10-minute timer
9. 9

   Stir in the scallions and cook for 1 more minute until wilted.

10. 10

    Transfer to a large serving platter and garnish with toasted sesame seeds. Serve hot with steamed rice.