Here is the recipe of Morgiane LAOUER, one of the finalists of the K-Food Challenge 2020.
For this occasion, she made noodles with pyogo (Shiitake), dried black mushrooms and Korean namul (Korean dehydrated vegetables).
Soak the shiitake and black mushrooms in water.
Soak the namul for 10 minutes in hot water.
Cut the vegetables into cubes and the chicken into strips.
Fry-pan the chicken with the garlic and onion.
Add the vegetables and leave to cook.
Mix the mushroom water with soy sauce, makgeolli, oyster sauce, namul, salt and pepper.
Add the broth to the chicken and let it simmer.
Add the cornstarch to thicken the sauce.
Cook the noodles.
Arrange the noodles, vegetables and chicken on the plate.
