Super Simple Jjimdak Recipe
Super Simple Jjimdak Recipe
The Ultimate Flavor Bomb: Easy & Delicious Jjimdak!
Craving restaurant-quality Jjimdak at home? This recipe makes it incredibly easy to create the beloved sweet and savory Korean braised chicken dish that everyone loves. It’s a guaranteed rice thief! For more cooking tips and recipes, check out my YouTube channel: https://www.youtube.com/playlist?list=PL6GFYiEfSPzwe6ylgkg5EqPTMA5eGi4i9. I upload new recipe videos every two weeks and share Taiwanese food and restaurant recommendations weekly. If you find this helpful, please subscribe – the channel is struggling! 🥹
Main Ingredients- 800g chicken (cut for stewing)
- 1/2 potato (cut into large chunks)
- 1/2 onion (cut into large chunks)
- 1/2 carrot (cut into large chunks)
- 1 bell pepper (any color, cut into large pieces)
Special Jjimdak Sauce- 200g soy sauce (approx. 1 cup)
- 200g water (approx. 1 cup)
- 100g corn syrup (adjust sweetness to taste)
- 100g mirin (sweet cooking wine)
- 100g Cheongju (or soju)
- 100g sugar
- 40g minced garlic (about 3-4 Tbsp)
- 10g grated ginger (about 1 thumb segment)
- 1 Tbsp coarse gochugaru (Korean chili flakes – optional, for a touch of spice)
- 200g soy sauce (approx. 1 cup)
- 200g water (approx. 1 cup)
- 100g corn syrup (adjust sweetness to taste)
- 100g mirin (sweet cooking wine)
- 100g Cheongju (or soju)
- 100g sugar
- 40g minced garlic (about 3-4 Tbsp)
- 10g grated ginger (about 1 thumb segment)
- 1 Tbsp coarse gochugaru (Korean chili flakes – optional, for a touch of spice)
Cooking Instructions
Step 1
First, let’s prepare the star of the dish, the chicken, and the hearty vegetables that will go into it. Feel free to add mushrooms, rice cakes, or even red dates according to your preference! If you enjoy a spicy kick, add 1-2 finely chopped Thai chili peppers. I’ve skipped them this time as I can’t handle much spice!
Step 2
Chop the potatoes, onion, carrot, and bell pepper into bite-sized pieces. For the potatoes and carrots, cut them into larger chunks so they hold their shape and texture after cooking. Using different colored bell peppers, like red and yellow, will make your finished Jjimdak visually appealing.
Step 3
In a bowl, combine the soy sauce, water, corn syrup, mirin, Cheongju, and sugar. Stir well. For an enhanced flavor, you can blend the garlic and ginger with a little water in a blender until smooth. Add this blended mixture to the sauce along with the remaining sauce ingredients. Stir until the sugar is dissolved to create your delicious Jjimdak sauce.
Step 4
Place the prepared chicken pieces in a wide bowl and pour the prepared Jjimdak sauce over them. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, or ideally for 6 hours or longer. This allows the flavors to deeply penetrate the chicken, resulting in a richer taste. The ginger and Cheongju effectively remove any gamey odor from the chicken, so there’s no need to blanch it beforehand.
Step 5
Transfer the marinated chicken and all the sauce into a deep pot or pan. Add the large chunks of potatoes and carrots first. Bring to a boil over high heat. Once boiling, skim off any impurities, foam, or oil that rises to the surface with a spoon for a cleaner broth.
Step 6
After the potatoes and carrots have cooked for about 5 minutes, add the chopped onion and bell pepper. Continue to simmer for another 3 minutes. This ensures the vegetables are tender yet retain a slight crispness. Cook until the sauce has reduced to your desired consistency.
Step 7
When the sauce has thickened to your liking and the chicken and vegetables are tender, your delicious Jjimdak is ready! It’s best enjoyed immediately while hot. Try spooning the Jjimdak and its flavorful sauce over a bowl of rice – it’s an unforgettable meal that will have you reaching for seconds.
Step 8
Enjoy your homemade, delicious Jjimdak! It makes for a wonderfully satisfying meal.
