Jjimdak

🥘 Ingredients

• water 1 ½ cup
• soy sauce 0.33 cup
• raw sugar 2 tablespoons
• rice wine (mirin) 2 tablespoons
• honey 1 tablespoon
• msg-free oyster sauce 1 tablespoon
• minced garlic 1 tablespoon
• minced ginger ¼ tsp
• sesame oil 2 tsp
• ground black pepper ¼ tsp
• water 5 cups
• chicken 800 g
• Korean glass noodles 150 g
• medium potatoes 2
• medium carrot 1
• large brown onion 1
• dried small red chillies 5
• button or shiitake mushrooms 3
• green onion 1 stalk
• toasted sesame seeds 1 tsp

Sauce

1. 1

   In a bowl , combine water , soy sauce , raw sugar , rice wine (mirin) , honey , msg-free oyster sauce , minced garlic , minced ginger , sesame oil , and ground black pepper . Set aside.

Main

1. 1

   In a medium pot , bring water to a rolling boil over medium-high heat. Add chicken and parboil for 1 minute to remove excess fat. Drain.
2. 2

   Meanwhile, soak Korean glass noodles in warm water for 20 minutes . Drain before use.
3. 3

   Transfer the chicken to a clean braising pot . Add the sauce. Boil over medium-high heat, covered, for 10 minutes .
4. 4

   Add medium potatoes , medium carrot , large brown onion , and dried small red chillies . Boil covered for 7 minutes .
5. 5

   Reduce heat to medium, gently stir to reposition chicken and vegetables, and simmer covered for 8 minutes more.
6. 6

   Add the drained glass noodles, button or shiitake mushrooms , and green onion . Simmer covered for 3-5 minutes until noodles and mushrooms are cooked. Stir lightly to mix with sauce.
7. 7

   Garnish with toasted sesame seeds and additional green onion if desired. Serve hot with steamed rice.