Andong Jjimdak

Rinse the 1000g chicken pieces thoroughly under cold water. Place the chicken pieces in a large pot, cover with fresh water, bring to a boil, and blanch for 5 minutes. Drain the chicken pieces and rinse again to remove impurities.

Place the 100g Dangmyeon in a bowl and cover with warm water. Let soak for at least 30 minutes, or until softened.

Peel and cut the 300g Potatoes and 200g Carrots into large, bite-sized chunks. Cut the 200g Yellow onion into large wedges. Slice the 30g Cheongyang gochu and 30g Red chili peppers diagonally. Rehydrate the 20g Dried shiitake mushrooms in warm water until soft, then slice them. Cut the 50g Scallions into 5cm lengths.