Andong-Style Jjimdak with Seitan and Glass Noodles

Bring a pot of water to a boil and cook the sweet potato glass noodles for 6-8 minutes until translucent and chewy; drain and rinse with cold water to stop the cooking process.

In a wide pan or wok, heat the sesame oil over medium-high heat. Add the seitan chunks and sear until golden brown and slightly crispy at the edges, about 4-5 minutes.

Add the aromatics: finely minced fresh ginger and the white parts of the scallions. Stir-fry for 1 minute until fragrant.

Pour in the gochujang sauce and a splash of water to loosen the glaze. Toss the seitan until thoroughly coated and the sauce bubbles and reduces into a sticky, glossy sheen.

Fold in the kimchi and the cooked glass noodles, stirring constantly for 2-3 minutes so the noodles absorb the savory, spicy braising liquid and turn a rich reddish-brown.

Plating: transfer to a deep bowl. Garnish generously with the sliced green tops of the scallions and serve hot. The dish should be aromatic, deeply savory, and have a beautiful, slippery noodle texture.