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Daesang Hwayoung Glass Noodle 1KG
1 ½ oz
1 (cut into big chunks)
Korean Spicy Chili Peppers
2 (cut into bite-sized pieces)
Big Green Onion
1 (cut into 3-inch pieces)
DAESANG Seasoning Salt 250G
SEMPIO Soy Sauce(Jin Gold F3) 500ML
Gochujang-CJ Red Pepper Paste (Spicy) 500G
Red Pepper Flakes
Cooking Syrup(DS, Daesang, Chungjungone)
Cooking Rice Wine(Taijade Shaohsing)
Roasted Sesame Seeds
Serves: 4 |
Total Cooking Time: 1 hour
Trim and slightly cut chicken pieces for seasoning.
Season with salt sand pepper first, then soak the chicken pieces in milk and wait for 30 minutes to tenderise chicken.
In the meantime, soak wide glass noodles in warm water to soften and set aside.
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.
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. Thne add the shiitake mushrooms, big green onions, Korean spicy chili peppers, and onion pieces.
Bring to boil and cook until the potato and carrot slices are fully cooked. Then, add the wide glass noodles and cook for 5 minutes. When it’s ready, add a drizzle of sesame oil and mix into the stew.
Plate the Dakbokkeumtang (Korean Spicy Chicken Stew) and sprinkle some chopped scallions and roasted sesame seeds on top. Enjoy with cooked rice!