Steps

1. Chop 1/4 head of cabbage into large pieces.
   🕒 01:14
2. Wash the chopped cabbage thoroughly.
   🕒 01:37
3. Crush 2 cloves of garlic.
   🕒 01:45
4. Add 500-600g of chicken thigh, crushed 2 cloves of garlic, 1/2 - 1 tsp of salt, 1/4 cup of cooking sake (rice wine), and 500ml of water to the pot.
   🕒 02:03
5. Bring the pot to a boil, then carefully skim off any scum that rises to the surface.
   🕒 02:44
6. After removing the scum, layer the hard stem parts of the washed cabbage into the pot, then place the leaves on top like a lid.
   🕒 03:13
7. Cover the pot and simmer until the cabbage becomes melty and tender.
   🕒 03:39
8. Once you open the lid, flip the cabbage over, re-cover, and continue simmering until tender.
   🕒 04:05
9. When the cabbage has softened, add 1 1/2 - 2 tbsp of soy sauce, 1 1/2 - 2 tbsp of mirin (sweet rice wine), and 2 tbsp of sesame oil.
   🕒 04:37
10. Add 40g of glass noodles, which have been rehydrated in water, to the pot and mix to let them absorb the soup's umami. (This is the key!) Letting the glass noodles absorb the soup's flavor unifies the entire dish.
    🕒 05:05
11. Cover the pot again and simmer until the glass noodles are tender.
    🕒 05:28
12. Open the lid and gently mix everything together.
    🕒 05:33
13. Taste the soup and adjust seasoning with soy sauce or other seasonings as needed.
    🕒 05:59
14. Turn off the heat and sprinkle with coarsely ground black pepper to taste, if desired.
    🕒 06:07
15. Drizzle with chili oil to taste, if desired.
    🕒 07:35