[KOREAN FOOD 11] Coked Braised Andong Jjimdak (Korean braised chicken, coke / soy sauce chicken, 찜닭)

[Ingredients]
1 medium-sized chicken, all cut up (3 pounds of cut pieces)
3 ounces sweet potato starch noodles (dangmyeon or vermicelli)
10 ounces rice cake (300g)
1 medium sweet potato
1 medium potato
1 medium carrot
1 medium onion
2 whole red / green chili peppers (or jalapeños)
2 tablespoons minced garlic

[Braising liquid]
5 ounces Korean dark soy sauce (1/2 cup)
3 ounces cooking wine
2 tablespoons brown sugar
2 tablespoons minced garlic
2 tablespoons grated ginger
1 tablespoon sesame oil
1 teaspoon sesame seeds
1 can coke

[Directions]
1. Soak the Korean sweet potato starch noodles in the water until ready to go. Set aside.
2. Mix all the sauce ingredients in a bowl. (except the coke)
3. Cut the sweet potato, potato, carrot, and onion into bite-sized pieces.
4. Bring a pot of water to boil. Add the chicken and let the water boil. Blanch the chicken to get rid of some gunk and gamey poultry smell in the sauce. Turn off the heat and remove the chicken from the pot.
5. Add the chicken pieces to a large pot and sauté them. Sprinkle some ground black peppers.
6. Add the sauce ingredients except the sesame oil.
7. Pour your coke.
8. Bring it to a boil over high heat continue to boil. Add the sweet potato, potato, carrot first. Cover. You may see a lot of liquid but the potatoes and noodles will soak up most of the liquid.
9. Mix in the onions, scallions and rice cakes.
When the meat and vegetables are fork tender, gently mix in the noodles. Add sliced green / red peppers and continue to cook for another 3 to 4 minutes.
10. Garnish with the sesame seeds to serve.
11. Enjoy your coke braised jjimdak!