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Korean Chicken and Noodle Stew with Potatoes and Mushrooms

Korean Chicken and Noodle Stew with Potatoes and Mushrooms

By Malcolm JacksonApril 25, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes

Inspired by jjimdak, a Korean chicken and vegetable stew, this flavor-packed dish gets a hit of heat from gochujang, plus umami from mushrooms and soy sauce. Jjimdak typically includes dang myun noodles, which are made from sweet potato starch. We soak the noodles in boiling water until pliable, then stir them into the pot during the last few minutes of cooking. The noodles become translucent, with a pleasantly chewy and springy texture, and absorb the flavors around them. You can find dang myun in most Asian markets or order them online. If they’re unavailable, cellophane noodles, also known as bean threads, are a good alternative; soak them and add them just as you would dang myun. We like this topped with either toasted sesame oil or toasted sesame seeds.

Tip

Don’t add the soaked noodles to the pot until near the end of cooking. They need only a few minutes of simmering to become tender and flavorful.

Ingredients
  • ¼

    cup soy sauce

  • 2

    tablespoons mirin

  • 2

    tablespoons gochujang

  • 2

    tablespoons packed brown sugar

  • 1

    pound boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces

  • 8

    ounces shiitake mushrooms, stemmed, caps thinly sliced

  • 8

    ounces Yukon Gold potatoes, peeled and cut into ½-inch cubes

  • 1

    bunch scallions, white parts thinly sliced, green parts cut into 1-inch lengths, reserved separately

  • 3

    medium cloves garlic, minced

  • Kosher salt and ground black pepper

  • 6

    ounces sweet potato noodles (dang myun; see headnote)

  • Boiling water, for soaking the noodles

Step 1

In a large Dutch oven over medium, combine the soy sauce, mirin, gochujang and sugar. Add the chicken, mushrooms, potatoes, scallion whites, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Stir, then add 3 cups water. Bring to a gentle boil over high, then cover, reduce to medium and simmer, stirring occasionally, until the potatoes are tender and the chicken is cooked through, 10 to 15 minutes.

Step 2

Meanwhile, place the noodles in a large heatproof bowl and add boiling water to cover. Let stand, stirring once or twice, until the noodles are pliable, 5 to 10 minutes, then drain. If the noodles are in very long strands, snip them with kitchen shears in several places to cut them into shorter lengths.

Step 3

Stir the noodles and scallion greens into the stew. Cook, uncovered and stirring occasionally, until the noodles are tender but still springy and the scallion greens have wilted, about 3 minutes.