Dreamy Rosé Jjimdak (Braised Chicken)
Dreamy Rosé Jjimdak (Braised Chicken)
Indulge in Tender Braised Chicken with a Creamy Rosé Sauce! Rosé Jjimdak Recipe ♥
Thought Rosé Jjimdak was only for delivery? Experience the addictive allure of this wonderfully creamy and rich Rosé Jjimdak! It’s a dish with a flavor profile that keeps you coming back for more. Join us in exploring the delightful world of Rosé Jjimdak! Brought to you by “Sesangui Moden Recipe” and “Manwae Recipe”.
Essential Ingredients- 500g chicken thigh meat (cut into bite-sized pieces)
- 1/2 onion (diced into 1cm cubes)
- 1/2 carrot (diced into 1cm cubes)
- 1 small potato or 1 medium sweet potato (cut into approx. 1.5cm chunks)
- 1 Tbsp Cheongju (rice wine/mirin) (for removing chicken odor)
- Pinch of salt (for marinating chicken)
- Pinch of black pepper (for marinating chicken)
- 1 Tbsp curry powder (for enhanced flavor)
- 1 Tbsp minced garlic (or thinly sliced garlic)
- 1 handful grated Parmesan cheese (for garnish)
Sauce Ingredients- 1 paper cup tomato sauce (approx. 200ml)
- 2 Tbsp olive oil
- 1 paper cup heavy cream (approx. 200ml, not whipping cream)
- 1 Tbsp dried chili flakes (or 2-3 dried red chilies, adjust to taste)
- 1/2 paper cup water (approx. 100ml, for adjusting consistency)
- 1/2 Tbsp salt (for seasoning, adjust to taste)
- 1 paper cup tomato sauce (approx. 200ml)
- 2 Tbsp olive oil
- 1 paper cup heavy cream (approx. 200ml, not whipping cream)
- 1 Tbsp dried chili flakes (or 2-3 dried red chilies, adjust to taste)
- 1/2 paper cup water (approx. 100ml, for adjusting consistency)
- 1/2 Tbsp salt (for seasoning, adjust to taste)
Cooking Instructions
Step 1
Rinse the chicken thigh meat under running water and pat it dry. If the chicken pieces are thick, score them 2-3 times with a knife to help the sauce penetrate better, making the dish more flavorful.
Step 2
Marinate the chicken: In a bowl, combine the chicken thigh meat with Cheongju (rice wine/mirin), curry powder, minced garlic (or sliced garlic), a pinch of salt, and a pinch of black pepper. Mix well and let it marinate for about 10 minutes. The curry powder and Cheongju will help eliminate any unwanted chicken odor and add a pleasant aroma.
Step 3
Prepare the vegetables: Peel the onion and carrot, then dice them into 1cm cubes. Peel the potato or sweet potato and cut them into chunky pieces of about 1.5cm. Cutting the vegetables too small might cause them to break down during cooking.
Step 4
Sear the chicken: Heat 2 tablespoons of olive oil in a pot over medium heat. Add the marinated chicken thigh meat and sear it on all sides until lightly browned. This step helps to seal in the juices, resulting in tender and moist chicken.
Step 5
Add sauce and vegetables: To the same pot where the chicken was seared, add the dried chili flakes (or more if you like it spicy), tomato sauce, and 1/2 cup of water. Stir well to combine. Add the prepared carrots, potatoes (or sweet potatoes), and onions. If the liquid doesn’t cover the chicken and vegetables, add a little more water. Reduce the heat to medium-low, cover the pot, and simmer for about 15-20 minutes, stirring occasionally.
Step 6
Make the Rosé sauce: Check if the chicken and vegetables are tender. Slowly pour in 1 cup of heavy cream and stir. Continue to simmer over low heat for another 5 minutes, or until the sauce thickens to your desired consistency. Stir continuously to prevent sticking. If the sauce is too thin, add a little more cream or water. If it’s too thick, add a bit of water to adjust. Season with 1/2 tablespoon of salt, tasting and adding more if needed (adjust based on the saltiness of your tomato sauce and cheese).
Step 7
Serve: Just before turning off the heat, generously sprinkle in the grated Parmesan cheese and stir lightly to incorporate. This adds a delightful depth of flavor. Transfer the Rosé Jjimdak to a serving dish and enjoy it hot! It’s also incredibly delicious served over rice.
