First, clean the chicken and season it with half a tablespoon of pepper, half a tablespoon of rice wine, half a tablespoon of garlic, and ginger juice. Season the chicken and soak the glass noodles in water.

Then mix the amount of seasonings to prepare the sauce. Caramel sauce is for coloring, but if you don't have it, you can add brown sugar instead of sugar. It doesn't matter if you don't put it in at all. Cut the refreshing peppers into three pieces and put them in the intestines so that the spicy taste can permeate.

When you make the sauce, mix it in the seasoned chicken and let the sauce soak for about 30 minutes.

Cut the vegetables into bite-size pieces and prepare them.

Place potatoes in a large pan, pour water, and boil the seasoned chicken.

When boiling and potatoes and chicken are cooked, add onions and red peppers. The point of this jjimdak is this dried pepper. It's better if dried peppers are Cheongyang peppers. It's a key point that gives you a clean, spicy taste.

When it boils, add the soaked glass noodles.

Lastly, add green onion and cheongyang red pepper as garnish and boil.

Spicy and sweet and salty jjimdak for 3 to 4 servings is complete. This jjimdak is good with a lot of soup. Chewy glass noodles, well-cooked chicken legs, and pokyupo potatoes are delicious even if you mix rice in the soup. It's sweet and has a spicy taste at the end, so it's refreshing. I hope the whole family sits around and eats deliciously.