The T.n.t. Bomb Recipe

Prep and marinate

Trim excess fat from the chicken thighs and cut into 1–1.5 inch bite-sized pieces. Season with 1 tsp kosher salt and 1 tsp black pepper. In a bowl, combine minced garlic, grated ginger, gochugaru, gochujang, chili oil, 2 tbsp soy sauce, rice vinegar, brown sugar (or honey), 1 tsp sesame oil and 2 tsp cornstarch. Mix until a smooth paste forms. Add the chicken pieces and toss to coat thoroughly. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours for deeper flavor.

Cook

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tbsp neutral oil. When the oil is shimmering, add the marinated chicken in a single layer (work in batches if necessary to avoid crowding). Sear undisturbed for 2–3 minutes until the bottom is browned, then stir and continue to cook for another 3–4 minutes, tossing occasionally, until the chicken is cooked through (internal temperature 165°F/74°C) and the sauce has thickened and become glossy. If sauce becomes too thick, add 1–2 tbsp water to loosen. Taste and adjust seasoning: add a pinch of salt or 1 tsp soy sauce if needed. Remove from heat and sprinkle with toasted sesame seeds and sliced green onions if using.

Cook noodles

Bring a large pot of water to a rolling boil. Add the dangmyeon (sweet potato noodles) and cook according to package instructions, usually 6–8 minutes, until just tender but still slightly chewy. Drain and rinse under cold water to stop cooking. Cut the noodles with kitchen shears a few times (3–4 cuts) to make them easier to eat and handle. Toss with 1 tsp sesame oil to keep them from sticking.

Prepare vegetables

While noodles cook, heat 1 tbsp neutral oil in a skillet over medium-high heat. Sauté the sliced onion for 1–2 minutes until translucent. Add julienned carrot and sliced mushrooms and cook until softened, about 3–4 minutes. Add minced garlic and cook 30 seconds more. Add blanched spinach, soy sauce (2 tbsp), sugar (1 tsp) and remaining 1 tbsp sesame oil. Toss to combine and heat through. Taste and adjust seasoning.

Combine

Add the drained noodles to the skillet with the vegetables. Toss everything together over medium heat for 1–2 minutes so the noodles absorb the sauce and flavors. If mixture seems dry, add up to 1 tbsp water. Remove from heat and finish with 1 tsp toasted sesame seeds. Keep warm until serving.

Boiled eggs

Place 2 large eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce heat to maintain a gentle boil and cook for 7 minutes for jammy yolks or 9–10 minutes for fully set yolks. Immediately transfer eggs to an ice bath for 5 minutes. Peel and halve just before plating.

Broccoli

Steam broccoli florets for 3–4 minutes until bright green and tender-crisp. Drain and season lightly with a pinch of salt and 1/4 tsp sesame oil if desired.

Cucumbers & lettuce

Thinly slice cucumber and arrange with large lettuce leaves on the serving platter. These are used for wrapping bites of chicken and japchae.

Mandoo dumplings

Cook two mandoo according to package instructions: pan-fry in 1 tsp neutral oil over medium heat for 2 minutes until bottoms are golden, add 2–3 tbsp water and cover to steam for 3–4 minutes until cooked through. Alternatively boil or steam. Cut in half if large and keep warm.

Plate & serve

Arrange a generous portion of the spicy chicken in the center of a large platter. Place japchae to one side, steamed broccoli, halved boiled eggs, cucumbers and lettuce leaves around it. Add the two mandoo. Provide extra gochujang or a cooling yogurt/sour cream dip on the side if desired. Serve immediately so the chicken is hot — warn guests: this is very spicy!