Trim and slightly cut chicken pieces for seasoning.
2
Season with salt and pepper first, then soak the chicken pieces in milk and wait for 30 minutes to tenderise chicken.
3
In the meantime, soak wide glass noodles in warm water to soften and set aside.
4
Rinse the chicken and place them into a wok with water. Wait until the water starts boiling, then take the chicken out and rinse over ice water so that it becomes chewier.
5
Place chicken pieces from step 4 into a clean wok and add all the sauce ingredients. After chopping potatoes and carrots into big chunks and shaving off the edges, add them to the wok. Then add the shiitake mushrooms, Korean leek (daepa), Korean spicy chilli peppers, and onion pieces.
6
Bring to the boil and cook until the potatoes and carrots are cooked through. Then add the wide glass noodles and cook for 5 minutes. When ready, drizzle in 1 tbsp sesame oil and stir it through the stew.
7
Plate the Dakbokkeumtang (Korean Spicy Chicken Stew) and sprinkle some chopped spring onions and roasted sesame seeds on top. Enjoy with cooked rice!
