Savory Soy Sauce Braised Chicken (Jjimdak)
Savory Soy Sauce Braised Chicken (Jjimdak)
The Ultimate Soy Sauce Jjimdak Recipe with a Golden Ratio Sauce!
Experience restaurant-quality Jjimdak at home! This recipe for boneless soy sauce braised chicken features a perfectly balanced sweet and savory sauce that everyone will love. It’s a fantastic side dish or a special meal.
Main Ingredients- 500g Boneless Chicken Thigh or Breast
- 100g Dried Glass Noodles (Soak in hot water for 30 minutes)
- 1 Medium Potato
- 1 Medium Onion
- 1 Scallion (chopped)
Golden Jjimdak Sauce- 10-12 Tbsp Soy Sauce
- 300ml Water
- 2 Tbsp Oligodang (or corn syrup, adjust sweetness)
- 2 Tbsp Minced Garlic
- 4 Tbsp Mirin (or cooking wine)
- 2 Tbsp Sesame Oil
- 1/2 Tbsp Ginger Powder (or 1/2 tsp minced fresh ginger)
- Pinch of Black Pepper
- 4 Dried Red Chilies (Optional: substitute with fresh red chilies or peperoncino)
- 10-12 Tbsp Soy Sauce
- 300ml Water
- 2 Tbsp Oligodang (or corn syrup, adjust sweetness)
- 2 Tbsp Minced Garlic
- 4 Tbsp Mirin (or cooking wine)
- 2 Tbsp Sesame Oil
- 1/2 Tbsp Ginger Powder (or 1/2 tsp minced fresh ginger)
- Pinch of Black Pepper
- 4 Dried Red Chilies (Optional: substitute with fresh red chilies or peperoncino)
Cooking Instructions
Step 1
First, rinse the boneless chicken thighs or breast under cold water and cut them into bite-sized pieces. Draining the water well after rinsing helps remove any gamey odor.
Step 2
Peel and cut the potato into large chunks. Slice the onion into large pieces as well. If you plan to use glass noodles, soak them in hot water for about 30 minutes beforehand to shorten the cooking time.
Step 3
In a bowl, combine the soy sauce, water, oligodang, minced garlic, mirin, sesame oil, ginger powder, and black pepper. Stir until the sugar is dissolved to create your golden ratio Jjimdak sauce. Add the dried chilies at the end.
Step 4
Lightly oil a preheated pan and add the cut chicken pieces. Stir-fry over medium-high heat until the chicken is lightly browned on all sides. This step helps seal in the juices, making the chicken more flavorful.
Step 5
Once the chicken is browned, add the cut potatoes and onions. Pour in the prepared Jjimdak sauce. Bring to a boil over high heat to allow the flavors to meld initially.
Step 6
When the sauce starts boiling, add an additional 2 Tbsp of soy sauce (if not using dried noodles or if using fresh ones). Then, add the pre-soaked glass noodles. (If using fresh glass noodles, rinse off excess starch and add directly. Make sure to loosen them to prevent sticking.)
Step 7
Finally, add the chopped scallions. Reduce the heat to medium-low, cover the pan, and simmer for another 10-15 minutes, or until the glass noodles are fully cooked and tender, and all ingredients are well-infused with the sauce. If you used fresh glass noodles, they might need a little longer. Your delicious soy sauce Jjimdak is ready! For an extra touch, consider adding boiled eggs or rice cakes.
