Delicious Jjimdak Made with a Convenient Store-Bought Sauce
A Foolproof Jjimdak Recipe to Enjoy at Home
It seems the summer heat has finally retreated, and I’ve started cooking hearty stews and soups, along with chicken dishes I missed during the hottest days. I wasn’t specifically planning to make Jjimdak, but a promotion on an online grocery order offered a free sauce with a purchase. I added various items to my cart, and when my order arrived, I found two complimentary sauces! I had intended to make it during the summer but held off due to the heat. Recently, I bought some chicken and finally made it. As expected, store-bought sauces never disappoint! My hands are merely assistants; the sauce does all the flavor work. Let’s get started with this delicious and easy Jjimdak recipe using a commercial sauce!
Ingredients- 1 whole chicken, cut into pieces (for Jjimdak)
- 1 bottle of store-bought Jjimdak sauce
- 2 potatoes
- 1/2 carrot
- 1-2 Korean chili peppers (Cheongyang)
- 1 red chili pepper
- A handful of green onions (scallions)
- Dried glass noodles
- 150ml water
- 1 cup milk
Cooking Instructions
Step 1
First, prepare the glass noodles, a key component of Jjimdak. Instead of quickly soaking them in hot water, it’s best to soak them in cold water for about an hour. This method results in chewier and softer noodles. Soaking them in advance is crucial!
Step 2
Removing any gamey smell from the chicken is important. Soak the chicken pieces in 1 cup of milk for about 30 minutes to eliminate any odors. Afterward, rinse them thoroughly under running water. You can time this step with the glass noodle soaking to save time.
Step 3
Following a tip on the sauce packaging, briefly blanching the chicken will lead to a cleaner-tasting Jjimdak. Place the prepared chicken in boiling water and blanch for about 5 minutes. The goal here isn’t to cook the chicken through but to remove impurities and firm up the texture slightly.
Step 4
Peel the potatoes and cut them into large cubes. Rounding off the edges can help prevent them from breaking apart during cooking and makes for a more appealing presentation. Slice the carrot into similar-sized pieces. Thinly slice the Korean and red chili peppers for color. Chop the green onions into large pieces.
Step 5
In a large pot or wok, combine 150ml of water and the entire bottle of store-bought Jjimdak sauce. Add the chicken pieces. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally to ensure the sauce coats the chicken evenly.
Step 6
Just as presentation enhances taste, making the dish look good makes it more enjoyable! To ensure the sauce evenly permeates the chicken, flip the pieces occasionally during cooking. This allows the marinade to penetrate deeply, resulting in a more flavorful Jjimdak.
Step 7
Cover the pot and continue to simmer over medium-low heat for another 15 minutes, allowing the potatoes and carrots to cook until tender. You can check if the potatoes are done by piercing them with a skewer; they should be soft.
Step 8
Finally, add the pre-soaked glass noodles, sliced chili peppers, and chopped green onions. Stir everything together for about 3 minutes, allowing the noodles to absorb the sauce and the fresh aroma of the vegetables to meld. Your delicious Jjimdak is now ready!
