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Jjimdak (Korean Braised Chicken)
Jjimdak is a popular Korean braised chicken. It originated in the city of Andong, Korea. It’s savoury, mildly salty and sweet with a very subtle spicy kick. It has a somewhat complex flavour and because of that, it’s highly addictive and comforting!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4
Calories: 513 kcal
Course:
Main Course
Cuisine:
Korean
Ingredients
MAIN
- 800 g chicken (1.8 pounds), cut into medium sized chunks, I used a mix of chicken drumettes & wingettes and thigh fillets
- 5 cups water to parboil the chicken
- 2 medium potatoes (340 g / 12 ounces) cut into medium sized chunks
- 1 medium carrot (170 g / 6 ounces), cut into medium sized chunks
- 1 large brown onion (210 g / 7.4 ounces), cut into medium sized chunks
- 5 dried small red chillies (2 g / 0.07 ounces), I used Thai chillies but you can use Korean chillies if you can get them
- 150 g Korean glass noodles (5.3 ounces), soaked in warm water for about 20 mins to hydrate, drain before use
- 3 button mushrooms or shiitake mushrooms (80 g / 2.8 ounces), thinly sliced,
- 1 stalk of green onion (20 g / 0.7 ounces), diagonally chopped,
- 1 tsp toasted sesame seeds
SAUCE (MIX THESE IN A BOWL)
- 1 1/2 cup water
- 1/3 cup soy sauce
- 2 Tbsp raw sugar or dark brown sugar
- 2 Tbsp rice wine/mirin
- 1 Tbsp honey
- 1 Tbsp msg free oyster sauce
- 1 Tbsp minced garlic
- 1/2 tsp minced ginger
- 2 tsp sesame oil
- 1/4 tsp ground black pepper
Instructions
- On medium-high heat, boil the water (5 cups) in a medium sized pot. Once it’s rolling boiling, parboil the chicken for 1 minute to skim off any fat. Drain the water.
- In a clean pot (I used this braising pot), add the chicken and the sauce. Boil them over medium-high heat for about 10 mins, covered.
- Add the potatoes, carrots, onions and chillies and boil for a further 7 mins, covered. Reduce the heat to medium and stir gently to change the position of the chicken and the vegetables. Simmer for a further 8 mins, covered.
- Add the glass noodles, mushrooms, and green onions and simmer until the noodles and mushrooms are cooked (about 3 to 5 mins), covered. Stir lightly to make sure the noodles and the mushrooms are mixed with the sauce.
- Garnish with the sesame seeds. (You can add additional green onions for extra poppy colour before serving as well.) Serve hot with a bowl of steamed rice.
Cup of Yum
Notes
- 1 Tbsp = 15 ml, 1 Cup = 250 ml
Nutrition Information
Calories
513kcal
(26%)
Carbohydrates
63g
(21%)
Protein
24g
(48%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Cholesterol
72mg
(24%)
Sodium
1319mg
(55%)
Potassium
810mg
(23%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Vitamin A
2875IU
(58%)
Vitamin C
18.2mg
(20%)
Calcium
88mg
(9%)
Iron
5.8mg
(32%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 513
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 63g | 21% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 72mg | 24% |
| Sodium | 1319mg | 55% |
| Potassium | 810mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 2875IU | 58% |
| Vitamin C | 18.2mg | 20% |
| Calcium | 88mg | 9% |
| Iron | 5.8mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.