Red Wine Jjimdak (Korean Braised Chicken)

Method

1. Soak the glass noodles in lukewarm water for 30 min. Meanwhile pat the chicken dry and cut the bacon into 2 cm strips. Cut the potatoes and carrot into 3 cm chunks and trim the sharp edges (so they don't break up as they cook), thickly slice the onion and halve the shiitake. Chop the garlic and ginger, and cut the spring onions into 4 cm lengths.

2. Put the oil and bacon in a 24 cm pot and cook over medium heat for 4 min to render the fat. Turn up to medium-high heat, add the chicken skin side down and brown for 7 min, until golden outside. Browning removes any gamey smell and makes the sauce much richer.

   Add in this stepVegetable oil 1 tbspBacon 60 gBone-in chicken thighs, cut into large pieces 600 g

   medium heat→medium-high heat

3. Add the onion, garlic and ginger and stir until fragrant, then pour in the red wine, scraping up the browned bits, and boil over high heat for 3 min to cook off the alcohol.

   Add in this stepOnion 1Garlic cloves 4Fresh ginger 10 gDry red wine 250 ml

   high heat

4. Stir in the soy sauce, brown sugar, chilli flakes and water, cover and cook over medium heat for 15 min, turning the chicken once or twice so it takes on the sauce evenly.

   Add in this stepSoy sauce 3½ tbspBrown sugar 1 tbspKorean chilli flakes (gochugaru) 1 tspWater 100 ml

   medium heat

5. Add the potatoes, carrot and shiitake, set the lid ajar and cook over medium heat for 15 min more, until a chopstick slides easily into the potatoes and the liquid has reduced by about half. Stir now and then so nothing catches.

   Add in this stepPotatoes 250 gCarrot 1Fresh shiitake mushrooms 5

   medium heat

6. Drain the noodles and add them with the spring onions. Cook over medium-high heat for 4 min, stirring, until the noodles turn clear and the sauce is thick and glossy. Turn off the heat and finish with the sesame oil and sesame seeds.

   Add in this stepKorean sweet potato glass noodles (dangmyeon) 40 gSpring onions 2Toasted sesame oil 1 tspToasted sesame seeds 1 tsp

   medium-high heat