Jjimdak (Korean Braised Chicken)
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Course
Main Course
Jjimdak (Korean Braised Chicken)
Description
This Korean dish begins by soaking sweet potato starch noodles in warm water before cooking the chicken in a seasoned broth made of soy sauce, oyster sauce, rice wine, brown sugar, corn syrup, and aromatics like garlic and ginger. Potatoes, carrots, mushrooms, onion, and dried and fresh chilies are added later for braising. The method involves simmering uncovered first to reduce foaming, then covered to tenderize ingredients while allowing starches and noodles to absorb the cooking liquid.
The finished jjimdak balances savory, sweet, and subtly spicy flavors, with the noodles absorbing the rich sauce to provide a satisfying texture alongside tender chicken and vegetables. Garnished with sesame oil, sesame seeds, and scallions, it offers a rich, comforting meal.
Jjimdak is commonly served as a hearty main dish with rice or enjoyed on its own. The versatility of vegetables and spices allows customization to taste.
The recipe allows preparing ingredients ahead and performing the final cooking step just before serving. Adjustments to sweetness and spice can be made by modifying sugar and pepper levels. Using different mushroom varieties will slightly alter texture and flavor.
Ingredients
- 1 chicken medium-sized, cut up (2.5 to 3 pounds of cut pieces
- 3 ounces sweet potato starch noodles dangmyeon, 당면
- 2 potato medium white or yukon gold, about 10 ounces
- 1 carrot medium
- 1/2 onion medium
- 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 garlic minced
- 1 teaspoon ginger grated
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 Adjust to taste, 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
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.
Notes
- The recipe can be prepared ahead up to the stage before the final simmer; reheat and complete cooking just before serving.
- Adjust sweetness by varying sugar or using corn syrup alternatives like honey.
- Use dried shiitake mushrooms or fresh mushrooms such as baby bella depending on availability and preference.
User Reviews
Overall Rating
4.6
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