Andong jjimdak

Step 1: Cover 3 ½ oz sweet potato glass noodles (dangmyeon) with warm water and leave to soak for 30 minutes, until soft and bendy.

Step 2: Mix 7 tbsp soy sauce, 1 tbsp dark soy sauce, 3 tbsp dark brown sugar, 2 tbsp rice syrup or honey, 1 tbsp oyster sauce, 6 cloves garlic, 1 tbsp ginger and ½ tsp black pepper in a jug. Some cooks add a splash of rice wine, which contains alcohol; it isn't needed here.

Step 3: Bring a large pan of water to the boil, add 2 ⅝ lb chicken thighs and drumsticks, on the bone and blanch for 3 minutes to clean off scum and excess fat. Drain and rinse.

Step 4: Heat 1 tbsp vegetable oil in a wide, deep pan over a medium heat. Fry 4 dried red chillies for 30 seconds until they darken slightly and smell toasty, without burning.

Step 5: Add the chicken, the sauce and 2 ½ cups water. Bring to the boil, then cover and simmer for 15 minutes.

Step 6: Add 2 potatoes, 1 carrot and 1 onion, stir, cover again and simmer for 15 minutes, until the potatoes are tender at the edges.

Step 7: Uncover, turn up the heat a little and simmer for 5 minutes, spooning the sauce over, until it has reduced by about a third. Check the chicken: the thickest drumstick must reach 165°F/165 °F near the bone, with clear juices.

Step 8: Drain the noodles and stir them in with 3 spring onions and 1 green chilli. Cook for 4 to 5 minutes, until the noodles are glossy, dark and fully soft. Common mistake: adding the noodles too early. They keep drinking the sauce, so the pan dries out and they turn to mush; add them only at the very end and serve straight away.

Step 9: Pile onto a large platter, scatter with 1 tsp toasted sesame seeds and serve with rice.