Dakjjim, braised chicken with vegetables and glass noodles

Cut the chicken thighs into bite size pieces about one inch by two and a half inches, discard excess fat, rinse and soak a few minutes, then drain.

Soak around 100 g of starch noodles in cold water, turning the exposed top over so it softens evenly.

Mix a quarter cup each of soy sauce, oyster sauce and rice or corn syrup with one tablespoon of dark brown sugar and set aside.

Over high heat add vegetable oil and the dried chilies, lifting them out before they burn.

Add the chicken, then about a third of a cup of minced garlic and a teaspoon of minced ginger, and cook about seven minutes over high heat.

Add the potato cut an inch thick, three cups of water and the sauce, and close the lid.

Slice the green part of the green onion about two and a half inches long and thinly, and hold it in cold water for the garnish. Slice the onion, and the carrot diagonally. Use one red chili and two green chili peppers, and cucumber.

After about ten minutes boiling, add the onion and carrot and cook with the lid off.

Add the noodles. Poke the chicken with a metal chopstick or fork; it should go through easily. Add the rest of the colourful vegetables, the fried dried red pepper and ground black pepper.

Turn off the heat, finish with sesame oil and sesame seeds on top, and serve in the pot or on a serving plate. Mix the leftover juice with rice.