This red peppery stew has everything from wide flat noodles to oh-so-tender milk marinated chicken with plenty of seasoning! Even in this heat, you'll be scarfing down this savory dish with a bowl of rice in no time.
Serves: 4 | Total Cooking Time: 1 hours
Ingredients
1 Whole Chicken, cut
4 oz Wide Glass Noodles
2 Idaho Potatoes
1 ½ oz Carrots
1 Onion, cut into big chunks
2 Korean Spicy Chili Peppers, cut into bite-sized pieces
1 Big Green Onion, cut into 3-inch pieces
2 Garlic, minced
2 Fresh Shiitake Mushrooms
Milk
Salt
Pepper
Ice Water
Sauce
8 tbsp Soy Sauce
4 tbsp Gochujang
2 tbsp Red Pepper Flakes
6 tbsp Cooking Syrup
½ Onion, grated
1 tbsp Rice Cooking Wine
2 cups Water
1 tbsp Fish Sauce
A pinch of Black Pepper Powder