Jjimdak (Korean Braised Chicken)

Name: Jjimdak (Korean Braised Chicken)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving
Ingredients: 1 medium-sized chicken, cut up (2.5 to 3 pounds of cut pieces); 3 ounces sweet potato starch noodles (dangmyeon, 당면); 2 medium white or yukon gold potatoes (about 10 ounces); 1 medium carrot; 1/2 medium onion; 3 - 4 mushroom caps (rehydrated dried shiitake or fresh shiitake, white, or baby bella); 2 scallions; 2 - 3 dried whole red chili peppers (4 to 5 small ones); 1 - 2 fresh chili peppers or jalapenos (optional); 2 tablespoons minced garlic; 1 teaspoon grated ginger; 1/2 cup soy sauce; 2 tablespoons oyster sauce (If unavailable, use more soy sauce); 2 tablespoons rice wine (mirim or mirin); 2 tablespoons dark brown sugar; 3 to 4 tablespoons corn syrup, Korean jocheong (rice syrup), Oligodang (oligo syrup), or 2 to 3 tablespoons honey; 1/4 teaspoon black pepper; 1 tablespoon sesame oil; 1 teaspoon sesame seeds

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Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4
Course
Main Course
Cuisine
Asian, Korean

Jjimdak (Korean Braised Chicken)

Michael Cole

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Here’s how to make a hearty, flavorful Korean braised chicken dish, jjimdak! It's very easy to make at home with a few basic ingredients! Simply omit the chili peppers for a mild version.

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Ingredients

Servings

1 medium-sized chicken, cut up (2.5 to 3 pounds of cut pieces)
3 ounces sweet potato starch noodles (dangmyeon, 당면)
2 medium white or yukon gold potatoes (about 10 ounces)
1 medium carrot
1/2 medium onion
3 - 4 mushroom caps (rehydrated dried shiitake or fresh shiitake, white, or baby bella)
2 scallions
2 - 3 dried whole red chili peppers (4 to 5 small ones)
1 - 2 fresh chili peppers or jalapenos (optional)
2 tablespoons minced garlic
1 teaspoon grated ginger

Braising liquid:

1/2 cup soy sauce
2 tablespoons oyster sauce (If unavailable, use more soy sauce)
2 tablespoons rice wine (mirim or mirin)
2 tablespoons dark brown sugar (if unavailable, use regular sugar )
3 to 4 tablespoons corn syrup, Korean jocheong (rice syrup), Oligodang (oligo syrup), or 2 to 3 tablespoons honey Adjust to taste
1/4 teaspoon black pepper
1 tablespoon sesame oil
1 teaspoon sesame seeds

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Instructions

Soak the starch noodles in warm water for about 30 minutes while preparing the other ingredients. Drain well before using.
Clean the chicken and cut into small pieces. Trim off excess fat.
Cut the potatoes in chunks (about 1-1/2 inch) and soak them in water while preparing the other vegetables. Cut the carrot, mushrooms, and onion into bite-sized pieces.
Add the chicken pieces to a large pot. Pour 3 cups of water over the chicken. (You should reduce the amount of water if not using the noodles.) Add the sauce ingredients except sesame oil and seeds. Bring it to a boil over high heat, uncovered, and continue to boil for about 10 minutes. Skim off the foam.
Add the potatoes, carrot, mushrooms, onion, dried whole red chili peppers if using, garlic and ginger. Cover, and cook for 8 to 10 minutes. You may see that there still is a lot of liquid, but the potatoes and starch noodles will soak up a lot of the liquid.
Gently mix in the green chili peppers (or jalapenos), scallions and starch noodles, and continue to cook, uncovered this time, for an additional 3 minutes. Stir in the sesame oil. Garnish with the sesame seeds to serve.