Korean Braised Chicken

By Korean Bapsang · 75 min

Ingredients

Instructions

1. Soak the sweet potato starch noodles in warm water for about 30 minutes while you prepare the other ingredients, then drain well.
2. Clean the chicken, cut it into small pieces and trim off the excess fat.
3. Cut the potatoes into chunks of about 1 1/2 inches and keep them in water while you prepare the other vegetables.
4. Cut the carrot, mushrooms and onion into bite-sized pieces.
5. Put the chicken into a large pot and pour in 3 cups of water (use less water if you are not using the noodles). Add all the sauce ingredients except the sesame oil and sesame seeds.
6. Bring to a boil over high heat, uncovered, and keep boiling for about 10 minutes. Skim off the foam.
7. Add the potatoes, carrot, mushrooms, onion, dried whole red chili peppers (if using), garlic and ginger. Cover and cook for 8 to 10 minutes.
8. The liquid will still look plentiful at this point; the potatoes and noodles will absorb much of it.
9. Gently stir in the fresh chili peppers or jalapeños (if using), scallions and noodles. Cook uncovered for 3 more minutes.
10. Stir in the sesame oil and serve sprinkled with sesame seeds.

Summarized from Korean Bapsang's video. Watch it for the details.

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