Step 1

Thinly slice the onion and green onions. Finely chop the garlic cloves. Cut the potato and carrot into matchsticks. Thinly slice the mushrooms. Finely chop the green chili (if using). Thinly slice the red chili (if using).

Step 2

To a small container, add the vegetables that we prepared earlier: 1 green onion, 1 garlic, 1 green chili (if using), and 1/2 red chili (if using).

Step 3

Add the soy sauce, mirin (if using), Korean chili pepper flakes, sesame oil, and black pepper to taste. Mix well.

Step 4

In a wok (or pot), heat the oil over medium-high heat. Once it gets nice and hot, place the chicken skin-side down. Cook for 4 minutes or until the chicken is nicely browned on the bottom.

Step 5

Flip the chicken pieces. Add the sliced onion and saute for 4 to 5 minutes. While they're cooking, cut the chicken into bite-sized pieces with your tongs and scissors.

Step 6

Once the chicken and onion are beautifully cooked, add 4 cups (960ml) of water. Bring it to a boil.

Step 7

Once it starts to boil, add in the potato, carrot, mushrooms, chicken bouillon powder, and fish sauce. (If you’re not a big fan of the strong aroma of raw garlic and green onions, you can add them now.) Boil for 3 more minutes.

Step 8

Add the remaining 3 cups (720ml) of water. Bring it to a boil. (It may seem like a lot of water, but knife-cut noodles absorb a lot of the broth, so it should be alright.)

Step 9

When the broth starts boiling again, rinse the noodles and immediately add them to the broth. Cook for 5 to 6 minutes or follow the package instructions. (If you're using the dried noodles, cook them separately and add them to the broth.)

Step 10

Once the noodles are cooked, turn the heat off. Add in the rest of the sliced green onions and chopped garlic. Give it a good mix.

Step 11

To serve, divide the noodles into bowls. Add a good amount of the broth. Add some black pepper and seasoning sauce (or salt) to taste to each bowl. Enjoy it with kimchi on the side.