Spicy and Sweet Jjimdak
Weekend Special: Deliciously Spicy and Sweet Jjimdak Recipe
Introducing a fantastic recipe for Spicy and Sweet Jjimdak, featuring tender chicken, crisp vegetables, and a savory-sweet sauce. It’s a perfect rice companion!
Main Ingredients
- 1 whole chicken (approx. 1kg)
- Noodles (glass noodles/dangmyeon), a suitable amount (approx. 50-80g)
- 3 potatoes (medium-sized)
- 1 onion (medium-sized)
- 1/2 carrot
- 5 Korean green chilies (Cheongyang peppers)
- 1/2 stalk of green onion
- 3-4 dried Korean green chilies (optional, for extra spice)
- 1 Tbsp chili powder
For Boiling the Chicken
- 3-5 cups water
- 1/2 stalk of green onion
- 3-4 whole garlic cloves
For Marinating the Chicken
- Pinch of black pepper (freshly ground pepper adds more flavor)
- 3 Tbsp Cheongju (rice wine) or Mirin
Jjimdak Sauce
- 2 cups chicken broth
- 1 cup soy sauce
- 1/3 cup Mirin (or rice wine)
- 1/3 cup Cheongju (rice wine)
- 1/3 cup sugar (or substitute with corn syrup/honey)
- 1 Tbsp minced garlic (prepared separately)
- 3-5 cups water
- 1/2 stalk of green onion
- 3-4 whole garlic cloves
For Marinating the Chicken
- Pinch of black pepper (freshly ground pepper adds more flavor)
- 3 Tbsp Cheongju (rice wine) or Mirin
Jjimdak Sauce
- 2 cups chicken broth
- 1 cup soy sauce
- 1/3 cup Mirin (or rice wine)
- 1/3 cup Cheongju (rice wine)
- 1/3 cup sugar (or substitute with corn syrup/honey)
- 1 Tbsp minced garlic (prepared separately)
- 2 cups chicken broth
- 1 cup soy sauce
- 1/3 cup Mirin (or rice wine)
- 1/3 cup Cheongju (rice wine)
- 1/3 cup sugar (or substitute with corn syrup/honey)
- 1 Tbsp minced garlic (prepared separately)
Cooking Instructions
Step 1
First, soak the noodles in cold water for at least 30 minutes until softened. They will continue to soften while the jjimdak is cooking. Peel the potatoes and carrot, then cut them into bite-sized pieces, similar in size to the chicken pieces. Slice the onion thickly as well.
Step 2
Rinse the chicken thoroughly under cold running water to remove any impurities. Pat it completely dry with paper towels; this is key to preventing a gamey smell and achieving a clean flavor. Season the chicken with a pinch of pepper and 3 Tbsp of Cheongju (rice wine), then mix well. Be careful not to add too much pepper, as it can make the dish bitter. In a pot, add enough water (3-5 cups) to cover the chicken. Add 1/2 stalk of green onion and 3-4 whole garlic cloves, and bring to a rolling boil over high heat. Once boiling, add the chicken. Skim off any scum that rises to the surface, then reduce the heat to medium and simmer for just 2-3 minutes. This initial boiling step helps remove impurities and any unwanted odors from the chicken, ensuring a cleaner taste. Remove the chicken from the pot and set aside. Strain the broth through a sieve and reserve it for the sauce. Discard the boiled green onion and garlic. This broth is essential for a flavorful jjimdak.
Step 3
Now, let’s start cooking the jjimdak. Place the marinated chicken, the chunked potatoes and carrots, the sliced onion, and the Korean green chilies into the pot.
Step 4
Pour in the reserved chicken broth (2 cups), soy sauce (1 cup), Mirin (1/3 cup), Cheongju (1/3 cup), sugar (1/3 cup), and chili powder (1 Tbsp). Stir everything together. (You can adjust the amount of soy sauce and broth according to your taste preferences.) If you have dried Korean green chilies, add them now for an extra kick of heat. Ensure there’s enough liquid to cover most of the ingredients, and bring it to a vigorous boil over high heat.
Step 5
Once the sauce comes to a rolling boil, reduce the heat to medium and let it simmer gently. Continue to skim off any foam that forms. Let it simmer until the liquid reduces to about 2/3 or half of its original volume. Be mindful not to reduce it too much, as the noodles will absorb a significant amount of liquid later. It’s best to leave a little extra sauce to keep the jjimdak moist.
Step 6
When the sauce has thickened to your liking, add the pre-soaked noodles and the chopped green onion. Cook for another 2-3 minutes, or just until the noodles are tender and cooked through. If you like rice cakes (tteok), you can add them here too – just make sure to soften any hard, dried ones by briefly blanching them in hot water before adding them to the pot with the noodles. Your delicious Jjimdak is ready to serve!
