Glass noodle stew

Ingredients

• A small handful of Korean Glass Noodles (Dangmyeon Noodles) (Measure between thumb & middle finger)
• 300 grams of Chicken Thighs (Skin-on)
• Few big pinches of Salt (For Seasoning Chicken Thighs)
• 4-5 cracks of Black Pepper (For Seasoning Chicken Thighs)
• 1 Bowl of Hot Rice

Fresh Ingredients for Stew

• ½ an Onion
• A small piece of Carrot (measure half the length of your pinky)
• 2 stalks of Spring Onion Stalks (measure forearm-length sized stalks)
• 1 large handful of Beech Mushrooms (Or any other mushroom)
• 1 large handful of Spinach
• 2 Cups Water

Seasoning Stew

• 1 Tablespoon Sesame Oil (for stir-frying chicken)
• 1.5 Tablespoons Sugar (For Seasoning Stew)
• 3 Tablespoons Soy Sauce (For Seasoning Stew)
• 1 teaspoon (!) Minced Ginger
• 2 Tablespoons Fish Sauce (For Seasoning Stew)
• ½ Tablespoon Soy Sauce (For Seasoning Stew)
• 1 Raw Egg

Instructions

Prep Instructions

1. Soak the Korean Glass Noodles in cold water for at least 30 minutes.
2. Cut 300 grams of skin-on chicken thighs into bite-sized pieces. Season them with Salt (a few pinches) & Black Pepper (4-5 cracks).
3. Chop ½ an Onion into thin slices.
4. Cut-off a small section of Carrot (measure half the length of your pinky) and julienne the piece into thin slices.
5. Julienne 2 spring onion stalks (forearm-length pieces) into small pieces.
6. Set aside 1 large handful’s worth of Mushroom.
7. Throughly wash your spinach and cut the stems off them (if any). Then set aside 1 large handful’s worth.
8. Mince a piece of ginger. Set aside 1 teaspoon(!) worth.
9. Measure 2 cups of water. Pour it into a bowl. From the bowl, measure and set aside ¼ cup of water – for quick use later.

Make Stew

1. Take out a large wok or pot. Place in 1 Tablespoon of Sesame Oil.
2. Once the oil is hot, place-in the chicken thigh pieces, skin side down. Cook the chicken and let its natural juices sizzle away with the sesame oil.
3. Once you see the bottom of the chicken develop a golden crisp, flip them over. Next, add-in Sugar (1.5 Tablespoons) and Soy Sauce (3 Tablespoons). Give it a gentle stir and let the soy-sauce mixture reduce away for roughly ~2 minutes (make sure that they soy sauce doesn’t burn!).
4. After 2 minutes of boiling away, add in the ¼ cup of water you set aside. This will prevent the soy sauce mixture from reducing further and burning. Let it boil away now for 2 additional minutes!
5. Afterwards, add in the remainder of the water (~1.75 cups).
6. Once the pot comes back up to boil, add-in the onion, mushroom, carrot and spring onions slices.
7. Now, season the stew with: Minced Ginger – 1 teaspoon(!), Fish Sauce – 2 Tablespoons and Soy Sauce – ½ Tablespoon.
8. Then grab the Korean glass noodles and lift it out the water that it’s been soaking in – and add into the pot.
9. Then add-in the spinach as well.
10. Give everything a careful mix – and let the stew boil away until the glass noodles turn soft (should be a few minutes).
11. After the noodles turn soft, create a small area in the center. Then drop a raw egg into the middle. Place the lid on and let it boil away for final 30 seconds.
12. Lift the lid, then break the egg into the stew ingredients – mix it in well! Serve immediately.
13. (Optional: You can grab a pair of kitchen scissors and give 1-2 cuts to the glass noodles – makes the noodles shorter to scoop up into bowls)
14. Don’t forget – serve this stew alongside a bowl of hot rice!