Sorry I have been MIA. Took a trip to Korea to discover all the amazing food dishes so I can share with you!
My all time favorite Korean dish!! I only discovered this dish a few years ago, but it has definitely changed my perception on Korean food. When you think of Korean good, usually Korean BBQ or soon tofu soup comes to mind. Korean food has so many variations, but always has that spicy kick that I am so addicted to. My favorite place to eat spicy Korean braised chicken is at Bong Chu, which is a chain in Korea, that can now be found in the states. Chicken is such a healthy dish and I cannot wait to eat this dish every time.
- 2 pounds boneless chicken breast and leg meat, cut into cubes
- 5 cups water to boil the chicken
- 2 potatoes, cut into cubes
- 1 carrot, cut
- 1 brown onion (210g/7.4 ounces), sliced
- 5 dried red chillies
- 5 ounces of Korean glass noodles (soaked in warm water for about 20 mins and drained)
- 3 shiitake mushrooms, sliced
- 1 stalk of green onion, chopped
- 1 tsp roasted sesame seeds
SAUCE (MIX TOGETHER THESE INGREDIENTS)
- 1.5 cup water
- 1/3 cup soy sauce
- 2 Tbsp raw sugar
- 2 Tbsp rice wine
- 1 Tbsp honey
- 1 Tbsp oyster sauce
- 1 Tbsp minced garlic
- 1/2 tsp minced ginger
- 2 tsp sesame oil
- On medium-high heat, boil the 5 cups of water in a medium sized pot.
- Boil the chicken for 1 minute and drain the water.
- In a different iron-cast pot, add the chicken and the sauce.
- Boil them over medium-high heat for about 10 mins, covered.
- Add the potatoes, carrots, onions and chillies and boil for a further 7 minutes, covered.
- Reduce the heat to medium and stir gently to change the position of the chicken and the vegetables.
- Simmer for a further 8 minutes, covered.
- Add the glass noodles, mushrooms, and green onions and simmer until the noodles and mushrooms are cooked (approximately 3- 5 minutes), covered.
- Stir lightly to make sure the noodles and the mushrooms are mixed with the sauce.
- Top the dish with the sesame seeds.