Baek Jong-won’s Style Braised Chicken (Jjimdak) – A Family Favorite
Baek Jong-won’s Style Braised Chicken (Jjimdak) – A Family Favorite
The Ultimate Jjimdak Recipe: Delicious Down to the Last Drop, Inspired by Baek Jong-won
This is a dish I’m most confident in and often make for my wife. Based on Baek Jong-won’s recipe, I’ve added a generous amount of shiitake mushrooms, which I personally love, to enhance the flavor. It’s a truly comforting meal that’s perfect for any occasion.
Main Ingredients- 1kg Chicken for stir-frying
- Generous amount of Dried Shiitake Mushrooms
- 1 Carrot
- 1 Sweet Potato
- 1 Onion
- 2 Cheongyang Peppers (Korean chili peppers)
- 1 handful of Dangmyeon (Korean glass noodles, approx. 50g)
- 1 cup chopped Green Onion (approx. 50g)
Cooking Instructions
Step 1
First, soak the dried shiitake mushrooms in lukewarm water for at least 30 minutes until fully rehydrated. Once softened, remove the tough stems and slice the mushrooms into bite-sized pieces.
Step 2
The key to delicious Jjimdak is the sauce! In a large bowl, combine 2/3 cup soy sauce, 1/2 cup soju, 1/2 cup sugar, 1 Tbsp minced garlic, 1/5 tsp black pepper powder, and 1 cup water. Stir well until the sugar dissolves to create a flavorful sauce. Set aside.
Step 3
Now, let’s prepare the vegetables. Peel the carrot and sweet potato, then cut them into large chunks. Chop the onion into large pieces as well. Remove the stems from the Cheongyang peppers and slice them diagonally to add a pleasant heat. Chop the green onion into large pieces for aroma.
Step 4
Rinse the chicken thoroughly under cold running water to remove any impurities.
Step 5
Wash the chicken inside and out carefully. Pay special attention to removing any fatty deposits or dark, reddish lumps, particularly around the cavity and tail. This step is crucial for a clean flavor without any gamey taste.
Step 6
Place the chicken in a pot and add enough water to cover it. Bring to a boil over high heat and blanch for about 3 minutes. This process helps to remove any remaining blood, impurities, and excess fat.
Step 7
Drain the blanched chicken using a colander, ensuring all excess water is removed. Discard the boiling water and set the clean chicken aside.
Step 8
Now, let’s start braising the Jjimdak. Place the prepared chicken in a pot. Pour all of the pre-made sauce over the chicken. Add the prepared carrots, sweet potatoes, and onions. Cover the pot and bring to a boil over high heat for about 10 minutes.
Step 9
After 10 minutes, add the rehydrated shiitake mushrooms and the diagonally sliced Cheongyang peppers. Reduce the heat to medium, cover, and continue to simmer for another 15 minutes. Stir occasionally to ensure the ingredients are evenly coated and absorbing the flavors.
Step 10
Soak the dangmyeon (glass noodles) in hot water and cook according to package directions. Be careful not to overcook them, as they can become mushy. Rinse the cooked noodles under cold water to remove excess starch, then add them to the pot with the Jjimdak and gently toss to combine.
Step 11
Finally, drizzle in 3 Tbsp of sesame oil for added gloss and aroma, and toss in the large chopped green onions. Your delicious Jjimdak is ready! Serve it generously over warm rice and enjoy. Don’t forget to savor the flavorful sauce by mixing it with leftover rice – it’s a delightful treat!
