Easy Andong Jjimdak Recipe: Korean Soy Sauce Braised Chicken

I skipped the glass noodles today to reduce the carbs, but if you want to add them, soak the glass noodles in water for at least 30 minutes while you cook the dish.
Remove the chicken smell
Bring a pot of water to a boil and add 3 tbsp cooking wine. Boil the chicken drumsticks for 5 minutes to remove impurities.
Rinse the chicken under running water.
Prepare the vegetables
Cut the green onion into large pieces. Slice the onion.
Cut the potato into bite-size half moons. Slice the carrot into a similar size.
Start braising the chicken
Add the blanched chicken, onion, green onion, sauce ingredients, and water to a pot. Cover with a lid and bring to a boil over high heat.
Once boiling, reduce to medium heat and simmer for 10 minutes so the chicken absorbs the sauce.
Add the vegetables
Add the potatoes and carrots. Cover and cook over medium heat until the potatoes are tender, about 20 minutes.
* If the sauce reduces too much, add about 50 ml water.
Finish the dish
Once the chicken is fully tender and the sauce has slightly thickened, if you want glass noodles, add the soaked glass noodles and boil for about 1 minute. Turn off the heat.
Garnish with sliced peppers and sesame seeds.
Serve hot with rice!