Delicious Braised Chicken (Jjimdak) Recipe – Foolproof
Delicious Braised Chicken (Jjimdak) Recipe – Foolproof
A Rice Thief! The Ultimate Sweet and Savory Braised Chicken
Impress your family and friends with this restaurant-quality Jjimdak made easily at home! Knowing the right sauce ratio is key to a delicious Jjimdak. This recipe uses a whole chicken cut for braising, making it a simple yet incredibly satisfying sweet and savory dish. Perfect as a main course or a tasty side dish!
Main Ingredients- 1 whole chicken for braising (approx. 1kg)
- 1/2 medium onion
- 1 medium carrot
- 2 medium potatoes
- 1 dried red chili pepper
- 2 stalks of green onion
- Sesame seeds, for garnish
Jjimdak Sauce- 1/2 cup soy sauce (100ml)
- 2 Tbsp seasoned soy sauce (mat-ganjang)
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 2 Tbsp granulated sugar
- 2 Tbsp corn syrup (or maltose)
- 2 Tbsp cooking wine (cheongju or mirin)
- 1 cup water (200ml)
- 1/2 cup soy sauce (100ml)
- 2 Tbsp seasoned soy sauce (mat-ganjang)
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 2 Tbsp granulated sugar
- 2 Tbsp corn syrup (or maltose)
- 2 Tbsp cooking wine (cheongju or mirin)
- 1 cup water (200ml)
Cooking Instructions
Step 1
To remove any gamey odor and excess fat, thoroughly rinse the chicken pieces for braising under cold running water. Place the chicken in a pot, cover with plenty of water, and blanch for 7-8 minutes over high heat. This step helps remove impurities and tenderizes the chicken, ensuring a softer texture.
Step 2
After blanching, drain the chicken and rinse it thoroughly under cold water. While rinsing, meticulously remove any remaining fat or impurities from the chicken skin and meat. This is crucial for achieving a clean and delicious flavor profile for your Jjimdak.
Step 3
The secret to a truly delicious Jjimdak lies in the sauce! In a bowl, combine 1/2 cup soy sauce, 2 Tbsp seasoned soy sauce, 2 Tbsp minced garlic, 1 tsp minced ginger, 2 Tbsp granulated sugar, 2 Tbsp corn syrup, and 2 Tbsp cooking wine. Whisk until the sugar is completely dissolved and the sauce is smooth. Feel free to adjust the soy sauce amount to achieve your preferred balance of sweet and savory notes.
Step 4
Place the rinsed chicken in a bowl and pour about half of the prepared sauce over it. Gently massage the sauce into the chicken pieces to ensure even coating. Let it marinate for about 10 minutes to allow the flavors to penetrate. While this step can be skipped, marinating will significantly deepen the Jjimdak’s taste.
Step 5
Prepare the vegetables. Peel the carrot and potatoes, then cut them into bite-sized pieces suitable for braising alongside the chicken. If using small potatoes, you can leave them whole or cut them in half. Rounding off the edges of the potatoes can help prevent them from breaking apart during cooking and makes for a prettier presentation.
Step 6
Cut the green onions into large segments (about 4-5 cm). Chop the onion into similarly large pieces. The dried red chili pepper adds a subtle depth and color to the Jjimdak. If you don’t have dried red chili, a dried green chili can be used as a substitute.
Step 7
In the pot you’ll be cooking the Jjimdak in, add the remaining sauce mixture and stir in 1 cup of water. Bring this mixture to a boil; this is a key step for developing the rich flavors of the dish.
Step 8
Once the sauce begins to boil, add the prepared carrots and potatoes to the pot. Potatoes take longer to cook than other ingredients, so adding them first ensures they become tender at the same time as the chicken.
Step 9
After the potatoes have cooked for about 10 minutes and are halfway tender, add the chopped onion, the white parts of the green onions, and the dried chili pepper. The white parts of the green onions will add sweetness as they cook, while the green tops are best added towards the end for a fresh aromatic finish.
Step 10
Check to ensure the chicken and potatoes are fully cooked and tender. Once they are, add the green parts of the green onions and simmer for another short while to allow the flavors to meld. If you have soaked glass noodles (dangmyeon), this is the perfect time to add them and cook briefly until tender for an even more satisfying meal.
Step 11
Garnish the finished Jjimdak with a sprinkle of sesame seeds. The rich soy sauce marinade will have beautifully coated the chicken and vegetables, creating a delightful sweet and savory taste that’s perfect over a bowl of hot rice. Enjoy your delicious homemade Jjimdak!
