Serves 4
Directions
- 1Parboil the chicken by adding it to a pot and covering it with water.
- 2While the chicken is parboiling, rehydrate some shiitake mushrooms by soaking them in hot water.
- 3Boil the chicken for 5 minutes; you will see all the greasy scum come out.
- 4Drain and rinse off the fat particles from the chicken.
- 5Rinse the chicken in a bowl with water.
- 6Wash the pot because lots of gummy bits stick to the side and bottom.
- 7Add some oil to the pot.
- 8Add dried chilies, minced garlic, and minced ginger to the pot and cook until fragrant, about a minute.
- 9Add the clean chicken back to the pot and stir.
- 10Add the braising liquid, which is water, brown sugar, mirin or Korean sweet cooking wine, soy sauce, and oyster sauce.
- 11Add one large sweet onion and the rehydrated mushrooms.
- 12Add the carrots and potatoes, which will soak up all the flavor.
- 13When the carrots and potatoes are soft, add the Korean sweet potato noodles or Dang Myeon.
- 14Garnish with perilla leaves or green onion, fresh chilies if you like things spicy, and a generous drizzle of sesame oil.
Ingredients
- 2 lbs chicken wings, drumsticks, or thighs (with skin + bone)
- 2 Tbsp dried chilies
- 2 inches Ginger, minced
- 4 cloves garlic, minced
- 0.25 cup soy sauce
- 2 Tbsp brown sugar
- 2 Tbsp oyster sauce
- 1 Tbsp mirin (sweet cooking wine)
- 0.5 Tbsp black pepper
- 2 Yukon gold potatoes, peeled + chopped
- 2 carrots, peeled + chopped
- 3 shiitake mushrooms, chopped
- 2 green onion
- 4 perilla leaves
- 1 fresh chili, chopped
- 1 Tbsp sesame oil
Equipment
potcolanderbowlwooden spoon
Tips
- This may seem like an unnecessary step, but trust me the chicken and broth will have a cleaner, deeper flavor, a classic Korean technique that will level up this dish.
- Don't forget to wash the pot too, because lots of gummy bits stick to the side and bottom.
- Very tasty with rice and kimchi on the side.
- Garnish with perilla leaves or green onion, fresh chilies if you like things spicy, and a generous drizzle of sesame oil.
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