Savory and Sweet Braised Chicken (Jjimdak)
It’s Time for Jjimdak! ♥
So delicious, it’s a must-try! You can even stir-fry rice in the sauce at the end, it’s that good. All Recipes, Manmade Recipe
Essential Ingredients- 1 kg chicken (whole chicken)
- 1 potato
- 1/6 carrot
- 1 green onion
- 1/4 onion
- 100g soaked glass noodles
- 2 dried red chilies (for a spicier kick)
- 1 Tbsp sesame oil
- A pinch of sesame seeds (for garnish)
Sauce Ingredients- 6 Tbsp soy sauce
- 2 Tbsp cooking wine (e.g., Mirin)
- 2 Tbsp brown sugar (adjust sweetness to taste)
- 2 Tbsp corn syrup (for shine and sweetness)
- 1 Tbsp minced garlic
- 1/4 Tbsp minced ginger (optional, helps remove gamey odor)
- 6 Tbsp soy sauce
- 2 Tbsp cooking wine (e.g., Mirin)
- 2 Tbsp brown sugar (adjust sweetness to taste)
- 2 Tbsp corn syrup (for shine and sweetness)
- 1 Tbsp minced garlic
- 1/4 Tbsp minced ginger (optional, helps remove gamey odor)
Cooking Instructions
Step 1
First, to remove any gamey smell and clean the chicken, blanch it in boiling water for about 3 minutes. This process helps to remove excess fat and impurities, resulting in a cleaner flavor.
Step 2
After blanching, rinse the chicken thoroughly under cold running water. Rinsing with cold water helps to firm up the chicken’s texture and remove any remaining residue.
Step 3
Peel the potatoes and carrots, then cut them into large, bite-sized chunks. Cutting them too small might cause them to break apart during cooking. Slice the green onion diagonally and chop the onion into large pieces. These vegetables will soften beautifully and complement the chicken.
Step 4
Now, let’s make the star of the dish – the sauce! In a bowl, combine the soy sauce, cooking wine, brown sugar, corn syrup, minced garlic, and minced ginger. Whisk everything together until the sugar is completely dissolved. Feel free to adjust the sugar and soy sauce amounts to achieve your preferred flavor balance.
Step 5
In a wide, deep pot, add the blanched and rinsed chicken and the 2 dried red chilies. Pour in 2 cups of water (approximately 400ml) and add all of the prepared sauce. Bring this mixture to a boil over high heat.
Step 6
Once the braising liquid is boiling vigorously, add the chopped potatoes, carrots, and onion. Reduce the heat to medium, cover the pot with a lid, and let it simmer. Cook for about 15-20 minutes, or until the vegetables are tender. Spooning some of the sauce over the ingredients occasionally will help the flavors meld evenly.
Step 7
When the sauce has reduced to a desirable consistency and the chicken and vegetables are tender, add the soaked glass noodles. Continue to simmer for another 2-3 minutes, allowing the noodles to absorb the delicious sauce. Finally, stir in 1 tablespoon of sesame oil for a nutty aroma, and then transfer the beautifully cooked Jjimdak to a serving dish.
Step 8
Sprinkle with a pinch of sesame seeds for a final touch, and your delicious Jjimdak is ready! Serve hot with rice, or for an extra treat, try stir-frying some rice in the leftover sauce – it’s absolutely amazing!
