Korean Chicken and Noodle Stew with Potatoes and Mushrooms

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.