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Originating from the city of Andong and attaining popularity in the 1980s, this slightly sweet, savory, and soy sauce based dish is truly an all-in-one masterpiece. The tasty sauce and little kick from the red chili peppers make pairing it with glass noodles and rice so great!
Serves: 4 | Total Cooking Time: 30 minutes
Ingredients
Sauce
Garnish
1 lb Chicken Drummettes, lightly scored
1 lb Boneless Chicken Thigh Meat, cut into bite-sized pieces
3 small Yukon Gold Potatoes
2 medium Carrots
½ tsp fine Sea Salt
2 tbsp Soju or Cooking Sake
5 cups Water
4 cloves Garlic, minced
1 cup Chicken Broth (will be made)
1 serving Dangmyeon (Sweet Potato Starch Noodles)
6 dried Red Chili Peppers
2 Scallions, chopped
¼ tsp Black Pepper, ground
½ cup Soy Sauce
1 tbsp White Granulated Sugar
2 tsp Chinese Dark Soy Sauce
1 tbsp Sweet Rice Syrup
Green Scallions
Toasted Sesame Seeds
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