Korean inspired · intermediate
Spicy Garlic Soy Braised Chicken With Glass Noodles
A savory Korean braised chicken dish featuring tender chicken thighs, soft potatoes, and bouncy sweet potato glass noodles simmered in a rich garlic-soy sauce.
- PREP TIME
- 20 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Soak the sweet potato glass noodles in a bowl of warm water for 20 minutes until pliable, then drain.
- 02
In a small bowl, whisk together the soy sauce, brown sugar, minced garlic, gochugaru, and 300ml of warm water.
- 03
Place the chicken pieces, potato chunks, and carrot slices into a wide skillet or medium braising pot.
- 04
Pour the soy mixture over the chicken and vegetables, bringing it to a boil over medium-high heat.
- 05
Reduce the heat to medium, cover the pan with a lid, and simmer gently for 15 minutes until the potatoes begin to soften.
- 06
Add the soaked glass noodles into the simmering liquid, tucking them gently underneath the sauce.
- 07
Cover and cook for an additional 8 to 10 minutes until the noodles are tender and translucent and the gravy thickens slightly.
- 08
Check that the chicken reaches an internal temperature of 74°C (165°F) before serving warm.
A LITTLE KITCHEN KNOW-HOW
Jorim (Korean Braising)
Simmering ingredients gently in a seasoned soy-based broth until liquids reduce and flavors absorb deeply into proteins and starches.
Notes from the kitchen
- Cut the potatoes into larger chunks so they don't break apart before the braise finishes.
- Keep extra warm water on hand if the noodles absorb the sauce too quickly.
- Original home-cooking adaptation inspired by Korean inspired; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
