Well, this is the fifth Sunday I am cooking Korean. My family enjoys their food so much and I am just as pleased to cook even more. This is another wonderful recipe I learnt from Maangchi. I simply loves Korean main ingredients like Korean sesame oil, hot pepper paste( Gochujang ), chilli powder( gochutgaru ), soy sauce( jinganjang ), rice syrup and corn syrup. Believe me it won’t taste Korean without these authentic flavours.

Serves 4

Ingredients 

• 1.5 kg chicken thighs, cut to bite size, rinse,soak in cold water for a few minutes and drain
• 100g Korean starch noodle (glass noodle), soak in cold water
• 2 tbsp vegetable oil
• 2-3 pieces dried red peppers ( dried chilli )
• 1 tbsp minced garlic
• 1 tbsp minced ginger

Prepare the Sauce

• Combine 1/4 cup soy sauce, 1/4 cup oyster sauce, 1/4 cup rice syrup(or corn syrup), 1 tbsp dark brown sugar in a bowl.

Prepare Vegetables

• 3 medium size potato cut into 1 1/2 inch thick chunks
• 1 medium carrot, sliced 1/8 inch thick
• 1 medium onion, sliced
• 1 red and green chilli, sliced
• 1 cup white mushrooms( bite size )
• 5-7 stalks spring onions cut 2 inch lengths
• 1 medium size cucumber, sliced 1/8 inch thick

Garnish

Shred some spring onions for garnish

Method

1. Heat up a wok with 2 tbsp oil. Cut up the dried red peppers into 2 inch and add to the oil and stir fry for 10-15 seconds, removed.
2. Stir in the chicken pieces slowly into the oil and stir fry for 3-5 minutes with lid open. Turn the chicken over and give a quick stir for another 3-5 minutes. Add in the minced garlic and ginger and stir for 1 minutes.
3. Add the potato chunks, the sauce and 2 1/2 to 3 cups of water. Cook for 10 minutes over high heat with the lid close.
4. Add in the carrots and onion, continue to cook for 10 minutes with lid remove.
5. Add in the soaked starch noodle, red chilli, green chilli, white mushrooms and cucumber to the chicken contents and keep stirring for 7-10 minutes over high heat until the sauce thickens and the noodle turns translucent. Stir in a few pieces of the dried red pepper.
6. Turn off the heat, add 2 tsp black pepper and 1 tbsp sesame oil mix into the contents. Transfer to a serving dish and garnish with spring onions. Sprinkle with some sesame seeds. Serve. Voila!