Andong jjimdak

Method

1. 1 Cut the chicken thighs into bite-sized pieces, blanch them in boiling water for 3 minutes, then rinse off any foam.
2. 2 Soak the mung bean vermicelli in cold water for 20 minutes until soft, then drain.
3. 3 Mix soy sauce with sugar, minced garlic, minced ginger, and a bowl of water to make the broth.
4. 4 Add the chicken, potatoes, and carrots to the pot along with the broth, bring to a boil, then reduce the heat and simmer for 25 minutes.
5. 5 Add the onions and chopped dried chilies, and cook for another 5 minutes until the sauce thickens.
6. 6 Add the vermicelli to the pan and stir-fry for 3 minutes until it absorbs the sauce. Sprinkle with chopped scallions and pepper, then serve in a deep dish.

With an appliance

• Pressure cooker 45 min

  Replace step 4: high-pressure cooking for 8 minutes, then quickly release the pressure; the vermicelli from step 6 should still be in the pot with the lid open, and pressure cooking will soften it.