Ingredients
Scale
- 4 to 6 oz Dangmyeon, Korean glass noodles (made with mung bean or sweet potato)
- one 3 lb bone-in and skin-on whole chicken, cut into 12 to 13 parts, including back
For the Sauce
- 1/2 cup soy sauce
- 1/4 cup fish sauce
- 1/4 cup mirin
- 1 tbsp dark soy sauce, optional
- 1/2 cup sugar
- 1 tsp black pepper
- 5 to 10 dried chili, optional
- 15 to 20 cloves garlic, chopped (approximately 1/3 cup)
For Vegetables
- 8 oz carrot, peeled and cut into large chunks
- 8 oz sweet potato or regular potato, peeled and cut into large chunks
- 1 large onion, slice into 1” wide
- 2 daepa, Korean large green onions or 2 bundles of green onions, cut into 2” long pieces
- sesame seeds
Instructions
- Place dangmyeon in a heat proof dish and pour enough hot water to cover them. Let it soak for 30 minutes to 1 hour.
- Blanch chicken in boiling water for 1 to 2 minutes to get rid of residues in a large pot. Drain, rinse under cold water and place back to pot. Place chicken back to stove and turn heat to high.
- Combine all sauce ingredients in a mixing bowl and pour over to chicken. Bring sauce to boil and cook with chicken so chicken will absorb flavor and color for 10 minutes. Stir frequently.
- Add carrot, sweet potato and 1/2 cup of water. Give it a good stir and cover, reduce heat to medium and simmer for 10 minutes. Stir occasionally.
- Now, add onion and green onions. Give it a stir then cover and simmer additional 10 minutes. Stir occasionally.
- Finally, stir in soaked noodles and cook 2 to 3 minutes. Garnish with sesame seeds. Serve with warm cooked rice, kimchi and other side dishes. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 35 minutes