Braised Chicken with Vegetables

Name: Braised Chicken with Vegetables
Cuisine: Korean
Ingredients: 60 ml (2 fl oz) soy sauce; 5 cloves garlic, grated or finely chopped; 3 tbsp oyster sauce; 2 tbsp sake; 1 tbsp dark brown sugar; 1 tbsp honey; 1 tsp grated peeled fresh ginger; 3 tbsp vegetable oil; 5 dried chillies, stems removed; 900 g (2 lb) boneless skinless chicken thighs, halved crossways; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 1 onion, thinly sliced; 225 g (8 oz) new potatoes (a mix of red, purple and golden, if possible), peeled and halved; 12 large shiitake mushrooms, destemmed and halved; 3 carrots, cut diagonally into 2 cm (¾ in) slices; 6 spring onions, cut into 5 cm (2 in) pieces, whites and greens separated; 115 g (4 oz) sweet potato noodles (dangmyun), soaked in warm water for about 20 minutes and then drained; 115 g (4 oz) sweet potato noodles (dangmyun), soaked in warm water for about 20 minutes and then drained; 2 fresh Korean red chillies or Fresno chillies, thinly sliced; 2 fresh Korean red chillies or Fresno chillies, thinly sliced; 2 fresh Korean green chillies or jalapeños, thinly sliced; 2 fresh Korean green chillies or jalapeños, thinly sliced; Toasted sesame oil; Roasted sesame seeds; 1 (100 g/3½ oz) pack enoki mushrooms, roots trimmed (optional); Steamed White Rice

Jjim Dak

Preparation info

Serves
4

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

While this hearty dish originated from the traditional town of Andong in Korea, it’s now served in restaurants throughout the country and there are even restaurant franchises that specialize in it. It’s spicy, but if you want less heat, remove the seeds from the chillies. Many versions use bone-in chicken, but I like the ease of boneless.

Ingredients

Asia
Korea
Andong
Main course

Ingredients

Method