"Andong is the name of a Korean city, and this special dish is a very famous food from that area"

"Main Ingredients
About 2 lb Chicken
3 Cups Water
1½ oz Cellophane Noodles
1 Cup Potato
1 Cup Onion
½ Cup Carrot
2 Green Onions
Handful of dried Thai chili peppers

Sauce Ingredients

4½ Tbsp Soy Sauce
3 Tbsp Cooking Wine (or 3 Tbsp Water)
3 Tbsp Dark Brown Sugar
1½ Tbsp Minced Garlic
1½ tsp Sesame Oil
¼ tsp Black Pepper
2 Pinches Ginger Powder"

"Obtain about 2 pounds of chicken. I used chicken thighs, but you can use any cut of chicken. It tastes better with the skin and bones for this dish.

Cook the chicken for about a minute in boiling water. This removes a lot of the fat from the chicken. Drain the water and place the chicken back in the pot.

Soak the noodles in a bowl of hot water while you work on the rest of the dish. They should sit in the water. If it doesn't all fit in, don't worry, you can move them around as they become bendable to fit the rest.

Add all of the ingredients for the sauce in a bowl, whisking it together. Pour the sauce and 3 cups of water in with the chicken. Once it starts to boil, reduce the temperature to medium and cook for 15 minutes.

Start on the veggies while the chicken is cooking. Cut potato into 1 inch cubes. Slice onion and carrot into a ½ inch thickness. Cut 2 green onions and 1 dried hot pepper into ½ inch pieces. Scissors make cutting the pepper up easier, but I just used my knife on it anyway.

After the chicken has cooked for 15 minutes, add the potato, onion, carrot, and dried pepper into the pan and cook for about 10 to 12 minutes on medium-high: until all of the ingredients are almost cooked.

Add the drained noodles and green onions. Cook for 3 more minutes and then turn off the heat.
"



So basically some kid claimed himself to be good at cooking, then uploaded some bad boxed food. One of his little buddies tried to pull the 'WELL IF U DUN'T COOK HOW U KNOW IT BAD' crap with me.

Oh ok I'll just throw away my two years of culinary school. B)

I don't upload photos and recipes because this is my terrible art blog/site thing. Also the not so great dishware and not really knowing how to work this camera. I know there are settings I could use to make this look so much nicer, but I have yet to figure them out.
Either way.

This dish is nice and savory, but still nice and light for a summer night. It doesn't have that heavy feel to it. Oh and the peppers, leave the seeds in them, so the dish is spicy without having to add a ton of pepper powder.