A surprisingly easy and surprisingly tasty dish! Can put more or less of any of the main ingredients. It would be nicer saucier, so can add more water + sauce.

 

Ingredients

• 2 lb boneless skinless chicken thighs
• 6 medium potatoes
• 4-6 carrots
• 1 onion
• 10+rehydrated mushroom caps

 

Optional:

• Scallions
• 3 oz sweet potato starch noodles (dangmyeon, 당면)

Braising liquid:

• 1/2 cup soy sauce 2 tablespoons oyster sauce (If unavailable, use more soy sauce)
• 2 tablespoons rice wine or mirin
• 2 tablespoons dark brown sugar
• 3 tablespoons honey
• 1/4 teaspoon black pepper

Topping

• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds

 

Directions

1. (If using noodles) Soak the starch noodles in warm water for about 30 minutes while preparing the other ingredients. Drain well before using.
2. Cut the chicken, potatoes, carrots, mushrooms and onions in large bite-sized pieces (about 1.5 inch)
3. Add the chicken pieces to a large pot. Pour 3 cups of water over the chicken. Add the sauce ingredients except sesame oil and seeds.
4. Bring it to a boil over high heat, uncovered, and continue to boil for about 10 minutes.
5. Add the potatoes, carrot, mushrooms, onion, garlic and ginger. Cover, and cook for 8 to 10 minutes. You may see that there still is a lot of liquid, but the potatoes and starch noodles will soak up a lot of the liquid.
6. Gently mix in the scallions and starch noodles, and continue to cook, uncovered this time, for an additional 3 minutes.
7. Stir in the sesame oil. Garnish with the sesame seeds to serve.

 

Credit: Korean Bapsang