Goong ob woonsen (ginger shrimp and glass noodles cooked in a pot)

Mix the sauce: unsalted chicken stock, oyster sauce, soy sauce, black soy sauce, a little sesame oil and sugar.

Soak the glass noodles in room-temperature water 10 minutes until soft and pliable.

Put the noodles in a wide bowl, pour the sauce over and toss.

Trim the shrimp antennae with scissors, cut through the back and remove the vein; optionally trim the sharp point on the head.

Add the shrimp to the noodles and toss; after a few minutes toss again, moving the noodles to the bottom.

Grind white and black peppercorns; add garlic and crush into pieces; add cilantro stems and bruise lightly.

Put the herb paste in a lidded pot with the ginger and vegetable oil; heat until it sizzles and smells aromatic, without browning.

Add the noodles and all the sauce, shrimp on top; cover.

When the sauce is heard boiling, turn to medium-low and cook 3 minutes.

Stir to redistribute the juices; squeeze the shrimp heads with tongs to release their fat into the sauce. Cover and cook 2 to 3 more minutes.

Add a splash of stock if it needs to be more luscious.

Transfer to a serving pot, shrimp on top; add green onions while hot, cover and let the residual heat wilt them about 1 minute. Serve with rice.