Glass noodles (starch noodles)Soaked in cold water for about 40 minutes~2 ozest.
Large green onion (daepa, or regular green onions)Cut into thin strips, soaked in cold water to reduce sharpness, used as garnish½
Chicken thighWashed, patted dry, and cut into about 2-inch pieces2 lb
SaltA little, for seasoning the chicken~½ tspest.
Ground black pepperA little, for seasoning the chicken~¼ tspest.
Garlic cloves12 cloves
Ginger2 tsp
Soy sauce2 tbsp
Oyster sauce2 tbsp
Rice syrupAdds shine and sweetness; optional
~2 tbspest.
Korean black bean paste (chunjang)1 tbsp
PotatoesPeeled and soaked in cold water to prevent browning~3 mediumest.
OnionMedium size1
White mushrooms~6 ozest.
CarrotsSmall carrots, cut into thick pieces2
Green chili peppers~2est.
Red pepperOptional~1est.
Cucumber~1 mediumest.
Dried small red peppers~6-8est.
Cooking oilCreator used canola oil, but any cooking oil works~3 tbspest.
Water2 cups
Sesame oil~2 tspest.
Sesame seeds~2 tbspest.
Steps
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1
Soak the glass noodles in cold water for about 40 minutes.
2
Cut the large green onion into thin strips and soak in cold water to reduce sharpness; this will be used as garnish later.
3
Wash and pat dry the chicken thighs, cut into about 2-inch pieces, then season with salt and black pepper and mix well.
4
Make the sauce: combine garlic and ginger, then add soy sauce, oyster sauce, rice syrup (optional), and Korean black bean paste; mix well until it becomes a thick sauce.
5
Prepare the vegetables: peel and soak the potatoes in water to prevent browning, cut the onion, slice the mushrooms and carrots thickly, and set aside the green and red chili peppers, cucumber, and dried small red peppers.
6
Heat oil generously in a pan over medium-high heat, fry the dried red peppers until slightly browned, then remove them to flavor the oil.
7
Add the chicken to the pan and cook over medium-high heat, stirring occasionally, about 3 minutes per side until lightly browned.
8
Add the potatoes and onion, pour in the prepared sauce and 2 cups of water, cover, and simmer over medium-high heat for about 10 minutes.
9
Add the soaked noodles, mushrooms, carrots, green chili peppers, and the fried dried red peppers; lower the heat slightly and stir for about 5 minutes until everything is well cooked.
10
Finally add the red pepper, cucumber, and sesame oil, stir for just a few seconds, then turn off the heat so the cucumber stays crisp and green.
11
Top with the prepared shredded green onions and sesame seeds, mix well, and serve.
PrimedTableBETA
