Korean Braised Chicken, Vegetables and Glass Noodles for Four

Soak 100 g noodles in cold water at least 40 minutes and drain; shred and soak the green onion separately.

Season chicken with 1/4 tsp salt and 1/4 tsp pepper. Cut the potatoes, onion, mushrooms, carrots, chilies and cucumber.

Mix 12 cloves garlic, 2 tsp ginger, 2 tbsp each soy and oyster sauce, 60 mL rice syrup and 1 tbsp chunjang for the sauce.

Heat 60 mL oil over medium heat, fry 7–8 dried chilies for about 20 seconds, then remove them.

Brown chicken over medium-high heat for three minutes, turn and cook three minutes more.

Add sauce, 480 mL water, potatoes and onion; cover and simmer over medium-high heat for ten minutes.

Add noodles, carrots, mushrooms, green chili and fried dried chili for five minutes. Add up to 120 mL water if dry and check chicken is 74°C inside.

Turn heat off; stir in cucumber, optional fresh red chili, 2 tsp sesame oil and remaining 1/2 tsp pepper.

Top with drained green onion and 2 tsp sesame seeds, and serve hot.