Originating from the city of Andong and attaining popularity in the 1980s, this slightly sweet, savory, and soy sauce based dish is truly an all-in-one masterpiece. The tasty sauce and little kick from the red chili peppers make pairing it with glass noodles and rice so great!
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For this recipe, you will need:
🔸 Ingredients:
- 1 lb Chicken Drummettes, lightly scored
- 1 lb Boneless Chicken Thigh Meat, cut into bite-sized pieces
- 3 small Yukon Gold Potatoes
- 2 medium Carrots
- ½ tsp fine Sea Salt
- 2 tbsp Soju or Cooking Sake
- 5 cups Water
- 4 cloves Garlic, minced
- 1 cup Chicken Broth (will be made)
- 1 serving Dangmyeon (Sweet Potato Starch Noodles)
- 6 dried Red Chili Peppers
- 2 Scallions, chopped
- ¼ tsp Black Pepper, ground
🔸 Sauce:
- ½ cup Soy Sauce
- 1 tbsp White Granulated Sugar
- 2 tsp Chinese Dark Soy Sauce
- 1 tbsp Sweet Rice Syrup
🔸Garnish:
- Green Scallions
- Toasted Sesame Seeds
▶️ Here you can find the illustrated Recipe step by step: [ Ссылка ]
👥 Serves: 4
⏰ Total Cooking Time: 30 minutes
🥣 Recipe by: Selina Lee (Author of Korean Instant Pot Cookbook along with Nancy Cho)
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