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 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.