Korean Chicken Stew with Sweet Potato Noodles

This spicy stew is a riff on dakjjim, a one-pot Korean braised chicken dish that’s cooked with danmyeon, or sweet potato noodles. I love these noodles’ chewy texture and they’re perfect for soaking up the sweet and savory braising liquid. Make this on a rainy day and serve with rice and kimchi for the ultimate comfort meal.

Ingredients:

• 1 (3.5 ounce) package of sweet potato nooldes (dangmyeon), also called glass noodles
• 1/4 cup gochujang
• 1/2 cup soy sauce
• 1 1/2 to 2 teaspoons gochugaru
• 2 tablespoons oyster sauce
• 2 tablespoons honey
• 4 garlic cloves, minced
• 1 tablespoon minced peeled ginger
• 1 tablespoon sesame oil
• 1 tablespoon avocado oil
• 1 1/2 pounds boneless, skinless chicken thighs, quartered
• 4 cups low-sodium chicken broth or bone broth
• 1 palm-size piece kombu seaweed
• 1 large russet potato (1 pound) peeled and cut into 1-inch chunks
• 1 carrot, cut into 1-inch chunks
• 1/2 onion, cut into thin wedges
• Chopped green onions, for garnish
• Toasted sesame seeds, for garnish
• White rice, for serving
• Kimchi, for serving

1. Place the noodles in a large bowl, add warm water to cover, and set aside to soak until you need them.
2. In a small bowl, stir together the gochujang, soy sauce, gochugaru, oyster sauce, honey, garlic, ginger, and sesame oil until blended.
3. Heat a Dutch oven over medium-high heat. When hot, add the avocado oil, then the chicken, and cook the chicken until it is evenly cooked on the outside, 8 to 10 minutes, turning when it releases easily from the pan. Add the soy sauce mixture, chicken broth, kombu, and 2 cups water. Bring to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally. Remove the kombu.
4. Add the potato, carrot, and onion to the pot. Increase the heat to medium, cover, and simmer until the carrots are tender, another 15 minutes or so.
5. Drain and add the noodles to the pot and let them cook until translucent and soft, another minute or so. Serve the stew garnished with green onions and toasted sesame seeds, with a side of kimchi. (To make this dish ahead of time, cook through step 4, then when reheating soak and add the noodles to the soup as you reheat it the next day.)