4 | stalk(s) | Green Onion |
0.35 | block(s) | tofu |
1 | unit | carrots |
1.75 | lb | chicken thighs |
0.75 | unit | zucchini |
0.22 | lb | Dangmyeon- Sweet Potato starch noodle |
1 | tbsp | dark brown sugar |
2.5 | unit | dried red peppers |
3 | clove | garlic |
1 | in | ginger, fresh |
2 | unit | green chili peppers |
1 | unit | onions |
0.25 | cup | Oyster Sauce |
2 | tbsp | pepper, black |
3 | unit | potatoes |
1 | unit | red chili peppers |
0.25 | cup | Rice Syrup |
0.25 | cup | soy sauce |
1 | cup | White mushrooms |
!!Make sure you prepare a chicken-less version for vegetarians. Same instructions but with tofu. Press tofu
Prepare tofu, chicken and noodles:
Pat dry tofu and cut into thick slabs.
Trim the excess fat from chicken thighs (or breasts or wings) and cut them into bite-sized pieces (1 inch x 2 ½ inches).
Rinse the chicken in cold water and soak it for a few minutes. Drain and set aside.
Soak of starch noodles in cold water.
Make sauce:
Combine soy sauce, oyster sauce, rice syrup (or corn syrup), and dark brown sugar in a bowl. Set aside.
Prepare vegetables:
Cut and peeled medium sized potatoes into 1½ inch thick chunks.
Slice carrot into slices 1/8 inch thick.
Slice onion.
Chop up red chili pepper and green chili peppers.
Slice white mushrooms into bite-sized chunks.
Cut green onion stalks into pieces 2 inch long.
Shred the white parts of the green onions thinly lengthwise, and soak in cold water for 10 minutes before draining. optional
Let’s cook!
Heat up a wok or a shallow skillet. Add vegetable oil.
Cut 2-3 dried red peppers into pieces ½ inch long. Add them to the heated oil and stir-fry for 10-15 seconds before taking them out.
Add the chicken.
*tip: to prevent yourself from getting burned from flying oil, first place the chicken on the edge of the pot and then push it in with a wooden spoon.
Stir the chicken with a wooden spoon a few times. Let it cook with the lid open for about 3-5 minutes.
Turn the chicken over, give it a quick stir, and let it cook with the lid open for another 3-5 minutes.
Add minced garlic and ginger and stir it for a minute.
Add the potato chunks, the sauce, and water. Cook for 10 minutes over high heat with the lid closed.
Open the lid and add carrot and onion and continue cooking for another 10 minutes. Keep the lid open.
Add soaked and drained starch noodles, sliced red pepper, green chili peppers, white mushrooms, and zuki. Keep stirring for 7-10 minutes over high heat until the braising liquid has thickened and the noodles look translucent.
Turn off the heat and add ground black pepper and sesame oil. Mix it together
Transfer to a serving plate and garnish with chopped green onions and sprinkle some sesame seeds over top before serving.