Name: Mr. Ryu's $10 Braised Chicken
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 kg Chicken pieces for braising; 1 stalks Green onions; 1 whole Onion; 3 whole Potato; 100 g Glass noodles (dangmyeon); 1 handful Dried Vietnamese chili peppers; 60 ml Soy sauce; 2 tablespoons Jajang powder (black bean sauce powder); 2 tablespoons Oyster sauce; 3 tablespoons Sugar; 1 tablespoons Minced garlic; 0.5 tablespoons Minced ginger; 1 tablespoons Red chili powder (gochugaru); 1 tablespoons Vinegar; 20 grinds Black pepper; pinch Salt; 900 ml Water

1Soak 100g of glass noodles in lukewarm water beforehand.

2Clean the chicken and score the meat with a knife, then slice the green onions, julienne the onion, and quarter the potatoes.

3In a preheated wok, place the chicken skin-side down, sprinkle with salt, and sear over high heat for 4–5 minutes without flipping.

4Once the chicken fat has rendered, flip the pieces, add the dried chili peppers, and stir-fry for another 1–2 minutes.

5Pour the soy sauce around the edge of the hot wok to sizzle it, then add the jajang powder, oyster sauce, and sugar, and stir to combine.

6Add the green onions, onion, garlic, and ginger. Once the onion softens, add 800ml of water, vinegar, and black pepper, then bring to a boil.

7Once boiling, arrange the potato chunks around the edge of the wok, cover with a lid, and simmer over medium heat for 15 minutes.

8Remove the lid and cook over high heat for another 5 minutes to reduce the sauce.

9Add the soaked glass noodles and 100ml of water, boil on high for 3–4 minutes, then finish by sprinkling with red chili powder.

Mr. Ryu's $10 Braised Chicken

Steps

💡 Cooking Tips