Clean the chicken and remove any blood. Poke the chicken deeply with a knife or fork so the sauce penetrates well.

Chop the potato, sweet potato, and carrot into approximately 1.2cm thick pieces. Slice the onion coarsely. (Slice the shiitake mushrooms or leave them whole.) Slice the green part of the scallion diagonally and set aside for garnish. Soak the glass noodles in lukewarm water for at least 30 minutes.

Heat a small amount of oil in a pan and quickly stir-fry the chicken for about 30 seconds to 1 minute to sear the surface.

Add the soy sauce, rice wine, brown sugar, ground ginger, and minced garlic. To draw out the sweetness, add the onion first, then braise the chicken over medium heat for about 10 minutes until the sauce slightly thickens.

Add the oyster sauce and chicken stock and stir briefly.

Add the dried chili peppers and mix.

Since the carrots take a long time to cook, add them in first.

Add 500ml water and black pepper. Once it boils, add the sliced sweet potato, potato, and shiitake mushrooms, and continue to simmer for 30 minutes.

When there are 5 minutes remaining in the simmering time, add the soaked glass noodles and cook until tender.

In the last 2 minutes, top with the diagonal slices of green onion and drizzle with sesame oil, then cook for the remaining time to finish.

Transfer the finished Jjimdak to a serving dish and garnish by sprinkling with toasted sesame seeds.