Description
Slow-simmered, glossy, and packed with bold flavor, this Korean braised chicken is pure comfort in a bowl. One pot is all it takes to fall in love.
Ingredients
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2 lb bone-in chicken thighs or drumsticks
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7 oz Korean glass noodles (dangmyeon), soaked
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2 medium potatoes, peeled and chunked
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1 large carrot, sliced thick
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1/2 cup soy sauce
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1/4 cup brown sugar
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1 cup chicken stock
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2 tbsp mirin
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6 cloves garlic, minced
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1 tbsp fresh ginger, grated
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1 tsp sesame oil
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Black pepper, to taste
Instructions
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Blanch chicken in boiling water for 3 minutes, then drain and rinse.
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Add chicken, soy sauce, sugar, stock, mirin, garlic, and ginger to a pot and bring to a boil.
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Reduce to a simmer, cover, and cook for 20 minutes, turning once.
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Add potatoes and carrots, cover, and simmer for 15 minutes until tender.
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Add soaked glass noodles and simmer uncovered for 5 to 7 minutes.
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Finish with sesame oil and black pepper, rest briefly, then serve.
- Prep Time: 15 minutes
- Category: Dinner
- Cuisine: American