I know you have a great chicken recipe, but by any chance, aren’t you just getting sick and tired of eating the same chicken recipe over and over? If this is you, you’ve come to the right place. Today, let me show you one of the best Korean chicken dishes called Jjimdak (Korean Braised Chicken). Alright, are you guys ready? Let’s get started!
JJIMDAK (3-4 servings)
Ingredients:
- 3.5 oz (100g) wide glass noodles
- 1 bunch green onions (150g), divided
- 1 large yellow onion
- 2 Yukon Gold potatoes
- 1 large carrot (120g)
- 1 whole chicken (2.2 lb, 1kg) (or use chicken thighs & breasts)
- 5-7 Vietnamese dried chilies (or any dried chilies)
- 2 cups (480ml) water
- 2 mild red chili peppers (or bell peppers) (optional), for color
- 1 tbsp toasted sesame oil
- Generous pinch of toasted sesame seeds, to garnish
Sauce:
- 4 tbsp soy sauce
- 1 tbsp oyster sauce
- 3 tbsp sugar
- 1 tbsp light corn syrup
- 2 tbsp mirin
- 1 tbsp minced garlic
- 1 tbsp chicken bouillon powder
- 1/4 tsp black pepper
- 1 tbsp dark soy sauce
- 1/2 tsp MSG (optional)
Instructions:
PREP INGREDIENTS
1. Soak the glass noodles in cold water for 30 minutes to 1 hour.
2. Make the sauce: In a small container, mix together the soy sauce, oyster sauce, sugar, corn syrup, mirin, garlic, chicken bouillon powder, black pepper, dark soy sauce, and MSG (if using).
3. Cut the green onions into long strips. Cut the onion, potatoes, and carrot into nice, big chunks.
4. Blanch the chicken for 5 minutes. Thoroughly rinse under cold water.
MAKE JJIMDAK
1. In a wok (or pot), add the chicken, sauce, dried chilies, and 2 cups (480ml) of water. Bring it to a boil. Once it starts to bubble, reduce the heat to medium-high and simmer, stirring occasionally, for 10 minutes.
2. Reduce the heat to medium. Add the potatoes and carrot. Simmer for 5 minutes or until the veggies are halfway cooked.
3. Add the onion, half of the green onions, and the glass noodles. Cook for another 10 minutes.
4. Turn the heat off. Add the remaining green onions, sesame oil, and red chili peppers (if using). Toss together.
5. Transfer to a serving plate. Finish with sesame seeds. Serve with hot rice. Enjoy~!
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YOU MAY ALSO LIKE:
- Dakbokkeumtang (Korean Spicy Braised Chicken)
- Gochujang Chicken Wings
- Soy Sauce Chicken Wings
Jjimdak
(Korean Soy Sauce Braised Chicken)
4
servingsIngredients
3.5 oz (100g) wide glass noodles
1 bunch green onions (150g), divided
1 large yellow onion
2 Yukon Gold potatoes
1 large carrot (120g)
1 whole chicken (2.2 lb, 1 kg) (or use chicken thighs and breasts)
5-7 Vietnamese dried chilies (or any dried chilies)
2 cups (or 480ml) water
2 mild red chilies (or bell peppers) (optional), for color
1 tbsp toasted sesame oil
Generous pinch of toasted sesame seeds, to garnish
- Sauce:
4 tbsp soy sauce
1 tbsp oyster sauce
3 tbsp sugar
1 tbsp light corn syrup
2 tbsp mirin
1 tbsp minced garlic
1 tbsp chicken bouillon powder
1/4 tsp black pepper
1 tbsp dark soy sauce
1/2 tsp MSG (optional)
Directions
- Prep Ingredients
- Soak the glass noodles in cold water for 30 minutes to 1 hour.
- Make the sauce: In a small container, mix together the soy sauce, oyster sauce, sugar, corn syrup, mirin, garlic, chicken bouillon powder, black pepper, dark soy sauce, and MSG (if using).
- Cut the green onions into long strips. Cut the onion, potatoes, and carrot into nice, big chunks.
- Blanch the chicken in hot water for 5 minutes. Thoroughly rinse under cold water.
- Braise Chicken
- In a wok (or pot), add the chicken, sauce, dried chilies, and 2 cups (480ml) of water. Bring it to a boil.
- Once it starts to bubble, reduce the heat to medium-high and simmer, stirring occasionally, for 10 minutes.
- Reduce the heat to medium. Add the potatoes and carrot. Simmer for 5 minutes or until the veggies are halfway cooked.
- Add the onion, half of the green onions, and the glass noodles. Cook for another 10 minutes.
- Turn the heat off. Add the remaining green onions, sesame oil, and red chili peppers (if using). Toss together.
- Transfer to a serving plate. Finish with sesame seeds. Serve with hot rice. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml