Dakjjim: Braised chicken with vegetables

Cut chicken into bite-sized

Soak 100g noodles in cold water

Combine sauce

Heat a wok, 1-2 tbs oil

Cut 2-3 dried red peppers into pieces ½ inch long. Add them to the heated oil and s-fry for 10-15 seconds before taking them out.

Add chicken. Stir with a wooden spoon a few times. Lid open for about 3-5 minutes.

Turn the chicken over, stir, cook for another 3-5 minutes.

Add minced garlic and ginger and stir it for a minute

MEANWHILE: Cut 3 peeled medium sized potatoes into chunks.

Add the potato chunks, the sauce, and 2½-3 cups of water. Cook for 10 minutes over high heat with the lid closed.

Cut vegetables

Slice 1 medium sized carrot into slices 1/8 inch thick. (round)

Slice 1 medium sized onion.

Chop up 1 red chili pepper and 2 green chili peppers.

Slice 1 cup’s worth of white mushrooms into bite-sized chunks.

Cut 5-7 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.

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 cucumber. 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 2 tsp ground black pepper and 1 tbs 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.

Ingredients

Directions