Savory and Sweet Soy Sauce Braised Chicken (Jjimdak)
Savory and Sweet Soy Sauce Braised Chicken (Jjimdak)
Easy and Delicious Soy Sauce Braised Chicken (Jjimdak) Recipe
Introducing a savory and sweet Soy Sauce Braised Chicken (Jjimdak) recipe that you can enjoy at home. The tender chicken thigh meat combined with potatoes and vegetables is exquisite, making it perfect as a side dish or a drinking snack. We’ll share detailed steps and helpful tips!
Main Ingredients- 500g Boneless Chicken Thighs (choose large pieces)
- 2 Potatoes (medium-sized)
- 1 Onion (medium-sized)
- 1 Scallion (long stalk)
- 2 Tbsp Sesame Oil
- 2 Tbsp Oyster Sauce
- 100g Glass Noodles (dried)
- 5 Shiitake Mushrooms (fresh or dried)
Braising Sauce Ingredients- 600ml Water (approx. 3 cups)
- 100ml Soy Sauce (approx. half a cup)
- 4 Tbsp White Sugar
- 7 Tbsp Corn Syrup (adds shine and sweetness)
- 2 Tbsp Cooking Wine (like Mirin, to remove gamey smell)
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Black Pepper (adjust to taste)
- 600ml Water (approx. 3 cups)
- 100ml Soy Sauce (approx. half a cup)
- 4 Tbsp White Sugar
- 7 Tbsp Corn Syrup (adds shine and sweetness)
- 2 Tbsp Cooking Wine (like Mirin, to remove gamey smell)
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Black Pepper (adjust to taste)
Cooking Instructions
Step 1
First, check all your ingredients and prepare them thoroughly. To remove any gamey smell from the chicken thighs, soak them in milk or rice water for about 30 minutes. This will make the chicken extra tender and delicious.
Step 2
Soak 100g of dried glass noodles in cold water for about 1 hour until softened. Soaking them beforehand prevents them from becoming hard or undercooked when braised in the dish.
Step 3
Peel the onion and cut it into large wedges (4 or 6 pieces). Peel the potatoes or wash them thoroughly, then cut them into large chunks. Cutting them too small can cause them to break apart while cooking, so large pieces are recommended.
Step 4
Slice the prepared scallion diagonally into bite-sized pieces. The mild aroma of the scallions will subtly infuse the braised chicken, enhancing its flavor.
Step 5
Remove the stems from the shiitake mushrooms. If using fresh mushrooms, you can lightly peel the skin and then slice them lengthwise. If using dried shiitake mushrooms, rehydrate them in water beforehand; you can even use the soaking liquid as part of the broth.
Step 6
Now, let’s make the essential braising sauce for the delicious Jjimdak! In a large bowl, combine 600ml of water, 100ml of soy sauce, 4 Tbsp of white sugar, 7 Tbsp of corn syrup, 2 Tbsp of cooking wine, 1 Tbsp of minced garlic, and 0.5 Tbsp of black pepper. Stir well until the sugar is dissolved.
Step 7
Heat a large pot or wok over medium heat, then add 2 Tbsp of sesame oil. The nutty aroma of the sesame oil will further enhance the flavor of the chicken.
Step 8
Place the chicken thighs, which have had their gamey smell removed, into the pan to sear. Arrange them so that the fatty side faces down first. This allows the fat to render and cook the chicken beautifully.
Step 9
Once the chicken starts to cook, cut it into bite-sized pieces. Turn the pieces to ensure all sides are browned evenly. Searing the exterior helps to lock in the juices.
Step 10
When the chicken thighs are nicely browned on the outside, temporarily remove them to a plate. Aim to cook the chicken about 80% through at this stage. The remaining 20% will cook while braising in the sauce.
Step 11
Carefully remove any excess oil from the pan using paper towels. This step helps reduce greasiness and results in a cleaner taste for the Jjimdak.
Step 12
Pour all the prepared braising sauce into the clean pot or wok. Bring it to a boil over high heat.
Step 13
Once the sauce is boiling, add the large chunks of potato first. Potatoes take a little longer to cook, so adding them early ensures they are tender when served.
Step 14
After the potatoes have cooked for a bit, add the chicken back into the pot. Mix well to ensure the chicken is evenly coated with the sauce.
Step 15
Let the potatoes and chicken simmer in the sauce over medium-high heat for about 10 minutes. Stir occasionally to prevent sticking and to help the sauce coat the ingredients evenly.
Step 16
When the chicken and potatoes are partially cooked, add the sliced onion, scallions, and shiitake mushrooms. These vegetables will add their delicious sweetness and aroma as they cook.
Step 17
Now, add 2 Tbsp of oyster sauce for an extra layer of umami. Oyster sauce is a secret ingredient that elevates the flavor of Jjimdak to the next level.
Step 18
Finally, add the pre-soaked glass noodles and mix everything together. Continue to simmer until the noodles are cooked and the sauce has reduced to your desired consistency. You can adjust the thickness by simmering longer if it’s too thin, or adding a little water if it’s too thick.
Step 19
Serve the finished Soy Sauce Braised Chicken attractively in a bowl and enjoy it hot! It makes a satisfying meal with a bowl of rice or a delightful centerpiece for a gathering.
