Spicy Creamy Rosé Jjimdak
Spicy Creamy Rosé Jjimdak
Homemade Rosé Jjimdak: The Ultimate Flavorful Recipe with Perfect Sauce Ratio
Rosé Jjimdak has been appearing frequently on TV, sparking curiosity about its taste! I decided to recreate the original recipe at home, and I’m sharing the secrets to making it incredibly delicious without any failures. I’ve slightly increased the gochujang (Korean chili paste) ratio for a gentle spicy kick, which even captured the taste buds of my husband and eldest son who aren’t big fans of overly rich foods. While it’s a perfect main dish for dinner, its beautiful presentation also makes it an excellent recommendation for entertaining guests.
Main Ingredients- 1 whole chicken, cut for stir-frying
- 1 bay leaf
- 2 Tbsp Cheongju (rice wine)
- 1 Tbsp butter
- 1 Tbsp minced garlic
- 15 Vienna sausages
- 15 pieces rice cakes or wheat cakes
- 1 pack wide glass noodles
- 1/8 head cabbage
- 1 potato
- 1/2 carrot
- 1 onion
- 1 green onion
Rosé Sauce Seasoning- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy sauce
- 4 Tbsp Corn syrup
- 1 Tbsp Minced garlic
- 200ml Water
- 300ml Heavy cream
- 300ml Milk
- 3 Tbsp Tomato sauce
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy sauce
- 4 Tbsp Corn syrup
- 1 Tbsp Minced garlic
- 200ml Water
- 300ml Heavy cream
- 300ml Milk
- 3 Tbsp Tomato sauce
Cooking Instructions
Step 1
First, soak the wide glass noodles in warm water for 30 minutes until softened. If using rice or wheat cakes, soak them in cold water to prevent sticking. Make 2-3 slits in the Vienna sausages for a nice appearance.
Step 2
Rinse the chicken pieces thoroughly. In a pot, add enough water to cover the chicken, along with 1 bay leaf and 2 Tbsp Cheongju. Bring to a boil, then skim off any impurities that rise to the surface. Simmer for 3-5 minutes. After parboiling, quickly rinse the chicken under cold water to remove any residue and drain on a colander.
Step 3
Let’s make the delicious sauce that is key to the Rosé Jjimdak’s flavor. In a bowl, combine 2 Tbsp Gochujang, 2 Tbsp Gochugaru, 3 Tbsp Soy sauce, 4 Tbsp Corn syrup, and 1 Tbsp Minced garlic. Mix well.
Step 4
Chop the vegetables for the stew into large, bite-sized pieces. Cut the potato and carrot into chunky pieces. Slice the onion into large wedges, and diagonally slice the green onion. Chop the cabbage into large pieces as well.
Step 5
Melt 1 Tbsp butter in a wide pan or pot over low heat. Once melted, add 1 Tbsp minced garlic and sauté until fragrant, being careful not to burn it. Add the parboiled chicken pieces and stir-fry over medium-high heat until lightly browned to infuse their flavor.
Step 6
Once the chicken is partially stir-fried, add the chunky potato and carrot pieces and sauté together. Then, increase the heat to medium-high, add 200ml of water and 2/3 of the prepared sauce. Stir well to combine the ingredients.
Step 7
When the chicken has absorbed some of the sauce and the vegetables are about halfway cooked, add the rice or wheat cakes, Vienna sausages with slits, large onion pieces, and green onion. Gently stir to mix all the ingredients with the sauce.
Step 8
Now it’s time for the creamy core of the Rosé sauce. Pour in 300ml of milk, 300ml of heavy cream, and 3 Tbsp of tomato sauce. Stir gently to ensure the sauce is evenly distributed among the ingredients.
Step 9
Reduce the heat to medium-low. Stir occasionally to prevent sticking, and let it simmer until the sauce reaches your desired thick consistency. Once the Rosé sauce becomes rich and thick, the base for your delicious Rosé Jjimdak is ready.
Step 10
Finally, taste and adjust the seasoning if needed by adding the remaining sauce. Add the soaked glass noodles and cook for another 2 minutes. Your beautiful and flavorful Rosé Jjimdak is now complete. Enjoy your meal!
