Andong Jjimdak (Korean Soy-Braised Chicken)

Method

1. Soak the glass noodles in lukewarm water for 30 min. Meanwhile peel the potatoes and cut them into large 3–4 cm chunks, slice the carrot into 1 cm half-moons and the onion into 2 cm wedges. Cut the leek into 5 cm lengths, slice the green chilli diagonally and snip the dried chillies into 2 or 3 pieces with scissors.

2. Bring plenty of water to the boil in a 22 cm pot, add the chicken and blanch on high heat for 3 min. When the outside turns white, drain and rinse under cold water, washing off any blood and loose fat. This keeps the sauce clean and free of gamey smells.

   Add in this stepChicken, bone-in, cut into pieces 600 g

   high heat

3. Heat the oil in a 26 cm deep pan or wok and stir-fry the dried chillies, garlic and ginger on medium heat. When fragrant, add the blanched chicken and brown sugar and toss until the sugar melts and the chicken looks glossy; all this takes 3 min. Don't let the garlic burn or it turns bitter.

   Add in this stepVegetable oil 1 tbspDried red chillies 2Garlic, minced 1½ tbspGinger, minced ½ tspBrown sugar 2 tbsp

   medium heat

4. Pour in the water, soy sauce, dark soy sauce and cooking wine. Bring to the boil on high heat, then turn down to medium heat, cover and simmer for 14 min, stirring once or twice so the chicken seasons evenly.

   Add in this stepWater 500 mlSoy sauce 5 tbspDark soy sauce (for colour, optional) 1 tspKorean cooking wine (or mirin) 2 tbsp

   high heat→medium heat

5. Add the potatoes and carrots and simmer on medium heat for 9 min more, until a chopstick slides easily into a potato. If the sauce has reduced too much, add a splash of water.

   Add in this stepPotato 200 gCarrot 80 g

   medium heat

6. Add the onion, the drained noodles, the green chilli and the syrup, turn the heat up to medium-high heat and cook for 5 min, spooning the sauce over everything. It's ready when the noodles turn clear and the sauce is thick and glossy. The noodles soak up liquid fast, so keep stirring so nothing catches on the bottom.

   Add in this stepOnion 120 gKorean glass noodles (sweet potato starch) 60 gHot green chilli 1Rice syrup or corn syrup 1½ tbsp

   medium-high heat

7. Turn off the heat, stir in the leek, sesame oil and pepper, then plate and sprinkle with sesame seeds. Cut into the thickest piece of chicken to check it is cooked through with no pink.

   Add in this stepKorean leek or thick spring onion 40 gToasted sesame oil 1 tspToasted sesame seeds 1 tspBlack pepper 1 pinch