Hearty and Delicious Jjimdak (Braised Chicken)
Hearty and Delicious Jjimdak (Braised Chicken)
A Special Summer Dish to Beat the Heat! Easy Homemade Jjimdak Recipe
For those in my family who don’t prefer Baek숙 (boiled chicken) on hot summer days, I’ve prepared a special Jjimdak! The delightful combination of savory-sweet sauce, tender chicken, chewy glass noodles, and crisp vegetables is simply exquisite. This recipe is perfect for a celebratory meal or when you want to impress guests. Here’s how to make a magnificent Jjimdak!
Main Ingredients- 1 whole chicken (approx. 1kg / 2.2 lbs)
- 1 handful dried glass noodles (about 100g / 3.5 oz)
- 1 large green onion
- 1/2 medium onion
- 2 medium potatoes
- 1/2 medium carrot
- 1 Korean green chili pepper (optional, for extra spice)
Cooking Instructions
Step 1
First, thoroughly clean and prepare the chicken to remove any impurities and gamey smell. Trim any excess fat from the tail and cavity. Rinse the chicken inside and out under running water. For an even cleaner taste, soak the chicken in cold water or milk for about 30 minutes to draw out any remaining blood. Changing the water or milk halfway through can enhance the effect.
Step 2
Soak the dried glass noodles in lukewarm water for about 30 minutes before you start cooking. Soaking them beforehand ensures they become perfectly chewy when cooked with the chicken and vegetables, and it also speeds up the cooking process. Stir them occasionally to prevent them from sticking together.
Step 3
Place the cleaned chicken in a pot. Add enough water to cover the chicken (about 5 cups), along with 1/2 cup of soju and half of the green onion and onion prepared earlier. Boil the chicken until it’s tender. This initial boiling step helps remove excess fat and impurities, resulting in a cleaner-tasting Jjimdak. Using a pressure cooker will tenderize the chicken in about 30 minutes. If using a regular pot, simmer over medium heat for 40 minutes to 1 hour.
Step 4
While the chicken is boiling, prepare the vegetables for the Jjimdak. Peel the potatoes and cut them into large chunks, rounding off the edges to prevent them from breaking apart during cooking. Cut the carrot into similar-sized pieces. Slice the onion thickly or into large wedges. Cut the green onion diagonally into long pieces. If using, slice the Korean green chili pepper diagonally.
Step 5
The secret to a delicious Jjimdak lies in its sauce! In a bowl, combine 6 Tbsp soy sauce, 3 Tbsp sugar, 1 Tbsp corn syrup, 1 Tbsp minced garlic, and 1 Tbsp cooking wine. Whisk everything together until well combined. Making the sauce in advance allows the flavors to meld beautifully.
Step 6
Remove the boiled chicken from the pot and transfer it to a wok or a wide, deep pan. Add enough of the reserved chicken broth to come halfway up the sides of the chicken. (Don’t add too much, or it will take longer to reduce.) Add the prepared potatoes, carrots, and onions to the pan. Pour all the prepared sauce over the ingredients and mix gently.
Step 7
Cover the pan and simmer over medium heat for about 15 minutes, allowing the flavors to meld and the vegetables to soften. Once the potatoes and carrots are partially tender, add the pre-soaked glass noodles and stir everything together to ensure the noodles are coated in the sauce. Continue to cook for another 5-10 minutes, or until the glass noodles are tender and chewy. Remember to stir occasionally to prevent the noodles from sticking. Finish by drizzling in 1 tsp of sesame oil for added aroma and flavor.
Step 8
Transfer the beautifully cooked Jjimdak to a large serving plate. Present your hearty and delicious Jjimdak, perfect for the whole family to enjoy! Serve hot with a side of steamed rice.
