Place the Chicken pieces in a large pot and add Water for blanching. Bring to a boil and blanch for 5 minutes to remove impurities. Drain the Chicken pieces and rinse thoroughly under cold water. Set aside.
2
In a large bowl, combine Gochujang, Gochugaru, Soy sauce, Sugar, Minced garlic, Minced ginger, and Black pepper. Mix well to form the sauce base.
3
In a separate bowl, soak the Dangmyeon in warm water for at least 30 minutes until softened. Drain before use.
