Creamy and Spicy Rosé Jjimdak
Making a Tender and Spicy Rosé Jjimdak with Chicken Thighs
Hello everyone! Today, I’m sharing a special Rosé Jjimdak recipe that you can easily make at home. The perfect harmony of tender chicken thighs and a spicy-sweet rosé sauce will captivate your taste buds. This dish is perfect for special occasions or when you’re entertaining guests. Shall we get started?
Main Ingredients- 600g boneless, skinless chicken thighs
- 10 cloves garlic
- 10 dried chili peppers (adjust to your spice preference)
- 1/2 medium onion
- 6 button mushrooms
- 1 medium potato
- 150g Vienna sausages
- 1 handful glass noodles (about 50-70g)
- Olive oil, as needed
Cooking Instructions
Step 1
First, let’s tenderize the chicken and remove any gamey odor. Rinse 600g of chicken thighs under cold water. Place them in a bowl and cover with enough milk to submerge. Let them soak for about 30 minutes. The milk will help tenderize the chicken and remove any unwanted smells.
Step 2
After 30 minutes, drain the chicken from the milk and rinse it thoroughly under running water. Pat it dry with paper towels. Season generously with salt and black pepper. This initial seasoning will enhance the chicken’s natural flavor.
Step 3
While the chicken is marinating, let’s prepare the vegetables and other ingredients for the Rosé Jjimdak. Thinly slice 10 cloves of garlic. The aromatic garlic will complement the rich rosé sauce beautifully.
Step 4
Dice half an onion into bite-sized cubes. Cutting them into larger pieces will prevent them from becoming too mushy during cooking and add a pleasant texture.
Step 5
Clean the 6 button mushrooms, trim the tough ends, and cut them into quarters. The mushrooms will add a wonderful umami depth to the sauce.
Step 6
Peel and dice the potato into bite-sized pieces, then cut them into half-moon shapes. Potatoes add a satisfying heartiness to the dish.
Step 7
Score the 150g of Vienna sausages with diagonal cuts. This not only makes them look appealing when cooked but also helps them absorb the sauce better.
Step 8
Don’t forget the glass noodles, a delightful component of Jjimdak! Soak the glass noodles in cold water beforehand, or briefly blanch them in hot water. This ensures they cook evenly and don’t clump together.
Step 9
Now, let’s start cooking! Heat a generous amount of olive oil in a pan over medium heat. Add the sliced garlic and dried chili peppers. Sauté until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
Step 10
Once the garlic releases its aroma, add the seasoned chicken thighs to the pan. Increase the heat to high and stir-fry quickly until the chicken changes color. Searing the chicken on high heat helps lock in the juices.
Step 11
When the chicken is mostly cooked through, use kitchen scissors to cut it into bite-sized pieces. This makes it easier to eat later.
Step 12
After cutting the chicken, add the prepared potato chunks to the pan and continue to stir-fry for about 1-2 minutes, ensuring they get coated with the oil and chicken juices.
Step 13
Once the potatoes begin to look slightly translucent, add the diced onion, quartered mushrooms, and scored Vienna sausages. Continue to stir-fry until the vegetables are tender.
Step 14
When all the ingredients are well-cooked, it’s time to create the rosé sauce. Pour in the 400g of tomato sauce and 200ml of heavy cream. Stir everything together until the sauce evenly coats all the ingredients.
Step 15
As the sauce begins to simmer, stir in 3 tablespoons of gochujang. Whisk it in thoroughly to ensure it dissolves completely and adds a rich, spicy flavor to the rosé sauce. Taste the sauce and adjust the seasoning with salt or pepper if needed.
Step 16
Finally, add the soaked or blanched glass noodles to the pan. Simmer for another 3-5 minutes, or until the noodles are fully cooked and have absorbed the delicious sauce. Your Creamy and Spicy Rosé Jjimdak is ready! Enjoy it while it’s hot.