Andong Jjimdak (Braised Chicken)

Begin by preparing your ingredients. Soak the glass noodles in warm water for about 20-30 minutes until they are pliable. Cut the chicken into pieces. Peel and chop the potatoes and carrots into large chunks. Slice an onion.

It's a good idea to parboil the chicken pieces for a minute or two in boiling water and then rinse them. This helps to remove any impurities and excess fat, resulting in a cleaner-tasting sauce.

Prepare the braising sauce. In a bowl, mix 1/2 cup soy sauce, 1/4 cup sugar or corn syrup, 2 tablespoons of minced garlic, and 1 teaspoon of minced ginger.

In a large, wide pot or wok, place the parboiled chicken pieces, potatoes, carrots, and dried red chilies.

Pour the prepared braising sauce over the ingredients. Add about 2 cups of water, enough to almost cover everything.

Bring the pot to a boil over high heat, then reduce to a simmer. Cover and cook for about 20-25 minutes, or until the chicken is cooked through and the potatoes are becoming tender.

Add the sliced onion and the soaked, drained glass noodles to the pot. Stir everything gently to submerge the noodles in the sauce.

Continue to cook, uncovered, for another 10-15 minutes. This allows the noodles to cook and absorb the savory sauce, and for the sauce to thicken.

In the last few minutes, you can add other vegetables like bell peppers or chopped scallions for color and freshness.

The dish is ready when the chicken and potatoes are very tender, the noodles are soft, and the sauce has reduced to a thick, glossy consistency. Serve hot.