Korean Soy Braised Chicken with Glass Noodles
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
As the soy-based liquid reduces, glass noodles (dangmyeon) soak it up and turn chewy, while big chunks of potato go fluffy and take on the salty-sweet sauce.
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The dish traces back to the chicken shops of the old market in Andong, North Gyeongsang Province. Timing the noodles is the key move: added too early they drink all the liquid and go limp, so they only join once the potatoes are about half done. With no chili in the pot, the flavor is pure soy, sugar and garlic, and the glossy sauce is made for spooning over rice.
Ingredients
Instructions
- 1
Soak 120 g glass noodles in cold water for 30 minutes until flexible, then drain.
Rinse 1000 g bone-in chicken well, and if odor is a concern, blanch it for about 2 minutes before draining.
- 2
Cut 250 g potato into large pieces so it can braise without collapsing, and cut 150 g onion to a similar size.
If the potato edges are very sharp, trim them lightly to reduce crumbling.
- 3
Put the chicken in a wide pot with 500 ml water, 6 tablespoons soy sauce, 1.5 tablespoons sugar, and 1.5 tablespoons minced garlic.
Bring it to a full boil over high heat, then skim off foam from the surface.
- 4
Once the liquid boils, lower to medium heat and add the potato.
Simmer for about 20 minutes, turning the chicken once or twice so the soy seasoning reaches every side and the potato starts to soften.
- 5
When a chopstick goes halfway into the potato, add the onion and soaked noodles.
Simmer 8-10 minutes more, stirring often so the noodles absorb sauce without sticking to the bottom.
- 6
Check that the sauce looks glossy and thick, and that the potato is tender and floury rather than hard in the center.
Taste the seasoning, turn off the heat, rest for 3 minutes, and serve with rice.
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