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Korean Chicken and Noodle Stew with Potatoes and Mushrooms
Inspired by jjimdak, a Korean chicken and vegetable stew, this flavor-packed dish gets a hit of heat from gochujang, plus umami from mushrooms and soy sauce. Jjimdak typically includes dang myun noodles, which are made from sweet potato starch. We soak the noodles in boiling water until pliable, then stir them into the pot during the last few minutes of cooking. The noodles become translucent, with a pleasantly chewy and springy texture, and absorb the flavors around them. You can find dang myun in most Asian markets or order them online. If they’re unavailable, cellophane noodles, also known as bean threads, are a good alternative; soak them and add them just as you would dang myun. We like this topped with either toasted sesame oil or toasted sesame seeds.
4 to 6
Servings
Tip
Don’t add the soaked noodles to the pot until near the end of cooking. They need only a few minutes of simmering to become tender and flavorful.
40 minutes
Ingredients
Directions
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01In a large Dutch oven over medium, combine the soy sauce, mirin, gochujang and sugar. Add the chicken, mushrooms, potatoes, scallion whites, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Stir, then add 3 cups water. Bring to a gentle boil over high, then cover, reduce to medium and simmer, stirring occasionally, until the potatoes are tender and the chicken is cooked through, 10 to 15 minutes.
