Description
Jjimdak is a flavorful Korean braised chicken dish featuring tender chicken pieces simmered in a savory soy-based sauce with vegetables and sweet potato starch noodles. This comforting one-pot meal balances sweet and savory elements with a hint of spice, making it a beloved classic in Korean cuisine.
Ingredients
Scale
Chicken and Sauce
- 2 lbs (900g) chicken pieces (drumsticks, thighs, and/or wings)
- 1/2 cup soy sauce
- 1/4 cup mirin (or cooking wine)
- 1/4 cup brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon black pepper
- 2 cups water
Vegetables
- 1 large onion, sliced
- 2 large potatoes, peeled and diced
- 1 carrot, peeled and sliced
- 1 cup mushrooms (shiitake or button), sliced
Noodles and Garnish
- 5 oz (150g) sweet potato starch noodles (dangmyeon), soaked in water for 30 minutes
- 2 green onions, chopped
- 1 red chili pepper, sliced (optional for heat)
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- Salt to taste
- Vegetable oil for frying
Instructions
- Brown the Chicken: In a large pot, heat a little vegetable oil over medium heat. Add the chicken pieces and brown them lightly on all sides to enhance flavor and color.
- Prepare the Braising Sauce: In a separate bowl, combine soy sauce, mirin, brown sugar, minced garlic, minced ginger, and black pepper to form the braising sauce.
- Add Sauce and Water: Pour the sauce mixture over the browned chicken in the pot. Then add 2 cups of water to create the braising liquid.
- Simmer Chicken: Bring the pot to a boil. Once boiling, reduce the heat to medium-low and simmer the chicken for about 15 minutes for tenderization.
- Add Root Vegetables: Add sliced onions, diced potatoes, and sliced carrots to the pot. Cover and cook for an additional 10 minutes until they start to soften.
- Incorporate Mushrooms: Stir in the sliced mushrooms, making sure they are evenly distributed, and cook for another 5 minutes.
- Add Sweet Potato Noodles: Drain the soaked sweet potato starch noodles and add them to the pot. Continue cooking until the noodles become tender, about 5 to 7 minutes.
- Finish with Garnishes: Stir in chopped green onions, sliced red chili pepper if using, sesame oil, and sesame seeds. Adjust salt to taste and mix well.
- Rest Before Serving: Remove the pot from heat and allow the dish to sit for a few minutes so the flavors can meld together.
- Serve: Serve the jjimdak hot, garnished with extra sesame seeds and green onions if desired for added texture and flavor.
Notes
- Soak the sweet potato noodles in warm water for at least 30 minutes to ensure they cook evenly and become tender.
- You can adjust the spiciness by adding or omitting the red chili pepper according to your preference.
- This dish pairs well with steamed rice to complement the rich sauce.
- Mirin can be substituted with a mild cooking wine if unavailable.
- Use a sturdy pot or Dutch oven to prevent burning and ensure even cooking.
- Leftovers can be refrigerated and reheated, though noodles may absorb more sauce and thicken.
