Savory and Sweet Soy Braised Chicken (Jjimdak) in a Stylish Neoflam Pot
Elevate Your Table with the Neoflam Cast Iron Retro Pot: A Delightful Soy Braised Chicken Recipe
We’ve made a generously portioned soy braised chicken (Jjimdak) packed with chewy glass noodles, a dish that’s both savory and sweet, perfect for kids and adults alike. Made in the beautiful and functional Neoflam retro pot, this recipe promises a delicious and visually appealing meal for your dining table.
Jjimdak Ingredients- 1 whole chicken (cleaned and cut)
- 1 medium potato
- 1/2 medium onion
- 1 handful glass noodles (soaked thoroughly)
Jjimdak Sauce- 1 cup soy sauce
- 1/3 cup cooking wine (mirin or cheongju)
- 1/2 cup sugar
- 1 Tbsp minced garlic
- 1/2 Tbsp ginger juice (or finely minced ginger)
- 1 tsp black pepper
- 1 cup soy sauce
- 1/3 cup cooking wine (mirin or cheongju)
- 1/2 cup sugar
- 1 Tbsp minced garlic
- 1/2 Tbsp ginger juice (or finely minced ginger)
- 1 tsp black pepper
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Cut the green onions into large, 2-3 piece sections. Peel the potato and cut it into 3 or 4 large chunks. Slice the onion into thick wedges as well. Cutting them this way helps them maintain their shape during cooking and makes for a prettier presentation.
Step 2
To remove any gamey odors and excess fat from the chicken, briefly blanch it in boiling water. Just a quick dip is enough; overcooking will cause the chicken to lose its juices.
Step 3
After blanching, immediately rinse the chicken under cold running water to wash away any impurities. Then, transfer the clean chicken to your Neoflam pot. Whether you use a stainless steel or cast iron pot, this retro one adds a special touch!
Step 4
Add the blanched chicken to the pot, followed by the large chunks of potato and the sliced onion. It’s best to hold off on adding the glass noodles at this stage, as they can become too soft if cooked for too long.
Step 5
Now, combine all the sauce ingredients and pour them over the chicken and vegetables. Bring to a boil over high heat. Once boiling, reduce the heat to medium, add about 2 cups of water (enough to cover the chicken halfway), and cover the pot. Braise for about 20 minutes, stirring occasionally and basting the chicken with the sauce to ensure even flavor distribution and prevent sticking.
Step 6
After 20 minutes, when the chicken and vegetables are almost tender, add the handful of pre-soaked glass noodles. If you haven’t soaked them, cook them in boiling water for 5-10 minutes depending on their thickness, or simply soak them in hot water while the Jjimdak is simmering. Continue to cook for another 2-3 minutes after adding the noodles.
Step 7
Finally, garnish with the large pieces of green onion and cook for another minute until slightly tender. Your delicious soy braised chicken (Jjimdak) is ready to be served! Enjoy this hearty dish with a bowl of warm rice.
