>> source: Jjimdak (Braised Chicken)
Soak the @sweet potato starch noodles{3%ounces} in warm water for about ~{30%minutes} while preparing the other ingredients. Drain well before using.
Clean the @chicken{2.5%pounds} and cut into small pieces. Trim off excess fat.
Cut the @potatoes{2%medium} in chunks (about 1-1/2 inch) and soak them in water while preparing the other vegetables. Cut the @carrot{1%medium}, @mushroom caps{3}, and @onion{1/2%medium} into bite-sized pieces.
Add the chicken pieces to a large #pot{}. Pour @water{3%cups} over the chicken. Add the sauce ingredients: @soy sauce{1/2%cup}, @oyster sauce{2%tbsp}, @rice wine{2%tbsp}, @dark brown sugar{2%tbsp}, @corn syrup{3%tbsp}, and @black pepper{1/4%tsp}. Bring it to a boil over high heat, uncovered, and continue to boil for about ~{10%minutes}. Skim off the foam.
Add the potatoes, carrot, mushrooms, onion, @dried whole red chili peppers{2}, @minced garlic{2%tbsp}, and @grated ginger{1%tsp}. Cover, and cook for ~{8%minutes}.
Gently mix in the @fresh chili peppers{1}, @scallions{2}, and starch noodles, and continue to cook, uncovered this time, for an additional ~{3%minutes}. Stir in the @sesame oil{1%tbsp}. Garnish with the @sesame seeds{1%tsp} to serve.