Nostalgic “Jjimdak” (Braised Chicken)
“Jjimdak” Just Like Mom Used to Make
Mom often used to cook with chicken, and among her dishes, “Dakbokkeumtang” (spicy braised chicken) and “Jjimdak” were the absolute best. Back when I couldn’t eat spicy food well as a child, they were my favorite meals. So today, I want to share this “Jjimdak” recipe steeped in my memories! It might seem complicated, but it’s surprisingly easy to make and incredibly delicious. It’s also a fantastic dish for entertaining guests! I highly recommend giving it a try.
Main Ingredients- 1 whole chicken (cut into pieces)
- 1 onion
- 1/3 carrot
- 1 potato
- 2 Cheongyang peppers (or mild chili peppers)
- 1 stalk of green onion
- 6 cloves garlic
Sauce- 1 ladleful of soy sauce (approx. 150ml)
- 1/2 soju cup of mirin (cooking wine) (approx. 50ml)
- 2 Tbsp sugar
- 2 Tbsp corn syrup (or rice syrup)
- 2 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1 ladleful of soy sauce (approx. 150ml)
- 1/2 soju cup of mirin (cooking wine) (approx. 50ml)
- 2 Tbsp sugar
- 2 Tbsp corn syrup (or rice syrup)
- 2 Tbsp sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
First, prepare the fresh ingredients that will make your “Jjimdak” delicious. Rinse the chicken pieces thoroughly and cut them into serving sizes. Slice half of the green onion diagonally into large pieces, and finely mince the garlic. Wash and chop all the vegetables.
Step 2
Let’s make the base for our flavorful sauce. In a bowl, combine the soy sauce, mirin (cooking wine), sugar, and corn syrup. Stir well until the sugar is dissolved. This sauce mixture will add a deep flavor to the chicken.
Step 3
Prepare the vegetables for the “Jjimdak”. Coarsely chop the onion, and cut the carrot and potato into large chunks. Finely slice the Cheongyang peppers to add a touch of heat (adjust the amount based on your spice preference).
Step 4
To make the “Jjimdak” cleaner and less greasy, trim away any excess fat from the chicken skin. Set the cleaned chicken pieces aside.
Step 5
To remove any gaminess from the chicken and tenderize the meat, let’s marinate it. Sprinkle salt, pepper, and a bit of mirin (cooking wine) onto the chicken pieces. Mix well and let it marinate for about 10 minutes.
Step 6
To create a rich and savory broth, fill a pot with water. Add any leftover chicken scraps (like bones from cutting the chicken), the diagonally sliced green onion, minced garlic, and the sliced Cheongyang peppers. Bring this to a boil. This broth will enhance the umami of the “Jjimdak”.
Step 7
Once the broth is boiling, add the marinated chicken. Also, add about half a soju cup of mirin (cooking wine). Cook for about 15-20 minutes, or until the chicken is fully cooked and no longer pink inside. Skim off any foam or impurities that rise to the surface while cooking.
Step 8
After the chicken is cooked and the pinkness is gone, discard the broth. Add the chopped potatoes, carrots, and onions to the pot with the chicken. The vegetables will cook together with the chicken, creating a harmonious dish.
Step 9
Pour the prepared sauce mixture evenly over the chicken and vegetables. Gently toss everything together to ensure the sauce coats the chicken and vegetables thoroughly.
Step 10
Now, reduce the heat to medium, cover the pot, and simmer for another 15-20 minutes. It’s important to cook it long enough for the sauce to deeply penetrate the chicken and for the vegetables to become tender.
Step 11
Finally, add the sugar and sesame oil for a glossy finish and sweetness, along with the sesame seeds. Give it a final gentle stir. Your delicious “Jjimdak” is ready! Notice the significant difference in appearance before and after cooking? This dish is perfect to enjoy with a bowl of rice!
