Decadent Soy-Braised Chicken Recipe
A Sweet and Savory Soy-Braised Chicken (Jjimdak) – Perfect for Special Occasions!
Introducing a recipe for a delightful Soy-Braised Chicken (Jjimdak) that’s perfect for entertaining guests or enjoying as a special meal. With a colorful assortment of vegetables cut into elegant rounds, this dish is as visually appealing as it is delicious. Let’s make this impressive dish at home with ease!
Jjimdak Ingredients
- 1 whole fresh chicken (approx. 600g)
- 2 potatoes
- 1/2 carrot
- 1/2 onion
- 2 shiitake mushrooms
- 1/2 large leek
- 1/2 zucchini
- 1 handful dried glass noodles (approx. 50g)
For Blanching the Chicken
- 1/4 large leek
- 5 whole peppercorns
- 1 tsp ginger (sliced or minced)
Flavorful Sauce
- 3 cups water (600ml)
- 2/3 cup soy sauce (130ml)
- 2 Tbsp sugar (30g)
- 2 Tbsp plum extract (30ml)
- 1 Tbsp minced garlic (15g)
- 1 tsp minced ginger (5g)
- 1 Tbsp sesame oil (15ml)
- 1 Tbsp Cheongyang chili extract (or 1-2 minced Cheongyang chilies)
- A pinch of black pepper
- 1/4 large leek
- 5 whole peppercorns
- 1 tsp ginger (sliced or minced)
Flavorful Sauce
- 3 cups water (600ml)
- 2/3 cup soy sauce (130ml)
- 2 Tbsp sugar (30g)
- 2 Tbsp plum extract (30ml)
- 1 Tbsp minced garlic (15g)
- 1 tsp minced ginger (5g)
- 1 Tbsp sesame oil (15ml)
- 1 Tbsp Cheongyang chili extract (or 1-2 minced Cheongyang chilies)
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the star of our Jjimdak: a fresh whole chicken. If you purchase a pre-cleaned chicken from the market, it will save you some preparation time. Simply rinse the chicken under cold running water.
Step 2
To eliminate any unwanted odors or impurities, we’ll blanch the chicken. Place the rinsed chicken, a piece of leek, whole peppercorns, and ginger into a pot. Add enough water to fully submerge the chicken.
Step 3
Bring the water to a rolling boil over high heat. Once boiling, let it cook for just about 1 minute, then immediately turn off the heat. This quick blanching effectively removes any gamey smell from the chicken.
Step 4
Carefully remove the blanched chicken from the pot and rinse it under cool running water to wash away any remaining impurities. Drain it well. This step ensures a cleaner, more refined broth for your Jjimdak.
Step 5
Now, let’s prepare the vegetables that will add color and flavor. Cut the potatoes, carrots, zucchini, and onion into bite-sized pieces. Aim for uniform sizes, about 2-3cm for potatoes and carrots, so they cook evenly. For the shiitake mushrooms, score them or cut them into quarters.
Step 6
Cut the leek into approximately 5cm lengths. Larger pieces add a nice visual element and a pleasant aroma to the dish as it simmers.
Step 7
In a small bowl, combine all the sauce ingredients according to the measurements provided. Whisk them together until well combined and the sugar has dissolved, creating your delicious Jjimdak sauce.
Step 8
For that wonderfully chewy texture, soak the dried glass noodles in cold water about 30 minutes before you plan to start cooking. Properly soaked noodles will cook through beautifully and maintain their delightful chewiness.
Step 9
It’s time to start assembling and cooking the Jjimdak. In your pot, place the blanched chicken first, followed by the potatoes and carrots. These firmer vegetables will begin cooking alongside the chicken, allowing their flavors to meld.
Step 10
Pour the prepared sweet and savory sauce evenly over the chicken and vegetables in the pot.
Step 11
Add the 3 cups of water to the pot. This liquid will help cook the ingredients and create the braising liquid for the Jjimdak.
Step 12
Bring the pot to a vigorous boil over high heat. You can cook with the lid slightly ajar or fully covered, stirring occasionally to ensure the sauce is well distributed.
Step 13
Let the Jjimdak simmer for approximately 20 minutes, or until the potatoes are tender when pierced with a fork. This cooking time allows the chicken to become tender and the vegetables to absorb the rich flavors.
Step 14
Once the potatoes are cooked, add the pre-soaked glass noodles, along with the sliced onion, shiitake mushrooms, and zucchini. These ingredients cook more quickly, so adding them towards the end is ideal.
Step 15
Continue to simmer for about 5 more minutes, or until the glass noodles are translucent and have a chewy texture. They should be perfectly cooked through.
Step 16
Finally, generously add the large-cut leeks to the Jjimdak. The fresh aroma and sweetness of the leeks will elevate the overall flavor profile of the dish.
Step 17
Simmer for just about 1 more minute after adding the leeks, allowing them to slightly wilt but retain some texture. Turn off the heat. Give everything a gentle mix, and your delicious Soy-Braised Chicken (Jjimdak) is ready to be served! Enjoy it hot.
