Jjimdak (Braised Spicy Chicken)

Clean the chicken thoroughly, then blanch it in boiling water with flower salt to remove fat and impurities. Add soju to remove any gamey odor.

Soak the glass noodles in cold water for 2-3 hours.

Cut the potatoes into large chunks and prepare the onion whole. Slice the carrot, cucumber, and green onion.

In a large pot, add 1.5L of water, the blanched chicken, soy sauce, sugar, starch syrup, oyster sauce, pepper powder, minced garlic, minced ginger, and dried Cheongyang chili peppers.

Add the potatoes and onion, and simmer until reduced by about one-third.

After that, add the carrots, and finally add the cucumber and green onions.

Cook until the broth has reduced, then add the soaked glass noodles and boil until they are well cooked.

When the broth is reduced to a light sauce, turn off the heat and serve on a large plate.