Cheonggukjang Ttoeok Noodles (Cheonggukjang Ttoak Guksu)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Trim the fat from the chicken thigh meat and remove the moisture with paper towels. Cut into 1.5 x 1.5 cm pieces, season with salt (0.1 g) and black pepper, and marinate for 20 minutes.
2. Mince the garlic, dice half of the red onion (50 g) into 1.5 x 1.5 cm cubes, and cut the remaining red onion (50 g) into thin strips. Wash the perilla leaves clean and keep them on a damp paper towel, and cut the lemon lengthwise into quarters.
3. Put cooking oil (40 g), turmeric powder (0.5 g), and fine gochugaru in a pan to make chili oil and stir-fry the seasoned chicken thigh meat. When the chicken is cooked, add the minced garlic and diced red onion and stir-fry, then add soy sauce, salt (0.2 g), and water and simmer.
4. In another pan, put cooking oil (90 g), turmeric powder (0.5 g), salt (0.2 g), and the sliced red onion (50 g), fry over low heat, and cool.
5. Boil the thin wheat noodles in boiling water for 3 minutes 30 seconds, then rub and rinse in cold water. Coil the boiled noodles and put on a plate, then top with the simmered chicken thigh meat, cheonggukjang powder, and crumbled seaweed.
6. Cut the prepared perilla leaves into thin strips and arrange them around the noodles together with the fried red onion. Top with the prepared lemon wedges to finish.