Andong braised chicken with glass noodles (Jjimdak)

1. Soak the glass noodles in lukewarm water for 30 minutes; cut the chicken legs into 2-3 pieces at the joints, blanch in boiling water for 3 minutes and rinse.

2. In a heavy-based pan, fry the dried chillies in the oil for 30 seconds to release their flavour, then add the chicken and toss for 3-4 minutes.

3. Pour in a mix of soy sauce, brown sugar, grated garlic and ginger, pepper and the water, bring to the boil and cook covered for 15 minutes.

4. Add the potatoes and carrot cut into large chunks and the onion cut into wedges, and cook for another 15 minutes until the vegetables are tender.

5. Add the drained noodles and cook uncovered for 4-5 minutes, until they soak up the dark, glossy sauce; finally add the spring onion cut into 4 cm pieces.

6. Pile onto a large, deep platter and serve in the middle of the table with rice.

Tip: Jjimdak was born in the alleys of Andong market: sweet-salty and gently spicy – adjust the heat with the amount of dried chilli. If the sauce is too thick before adding the noodles, add a splash of water, as the noodles drink a lot of liquid.