Andong-Jjimdak

Rinse the Chicken (whole, cut into pieces) thoroughly under cold water. Blanch the chicken in boiling water for 5 minutes, then drain and rinse again to remove impurities and excess fat. Set aside.

Soak the Korean dried glass noodles (dangmyeon) in warm water for 30 minutes until softened, then drain. Soak the Dried shiitake mushrooms in warm water for 20 minutes until rehydrated, then squeeze out excess water, remove stems, and slice the caps. Set aside.

Prepare the vegetables: Peel and cut the Potatoes (peeled, cut into large chunks) and Carrots (peeled, cut into large chunks) into large, bite-sized pieces. Cut the Yellow onion (peeled, cut into large wedges) into large wedges. Mince the Garlic (minced) and Ginger (minced). Slice the Cheongyang chili peppers (sliced) and Red chili peppers (sliced). Chop the Scallions (chopped).