Sweet & Savory Braised Chicken (Jjimdak) – A Family Favorite!
Sweet & Savory Braised Chicken (Jjimdak) – A Family Favorite!
Delicious Jjimdak Recipe, Andong-Style: Master the Secret Jjimdak Sauce and Perfect Braised Chicken!
Jjimdak, a beloved Korean chicken dish, offers a delightful sweet and savory balance, much like Bulgogi. This recipe delivers a visually impressive and incredibly flavorful meal, making it perfect for guests. Enjoy this delicious braised chicken made easily at home.
Jjimdak Ingredients- 1.5 kg chicken pieces for braising (choose fresh, good-quality chicken)
- 3 small potatoes (peeled and cut into large chunks)
- 1/3 carrot (cut into large pieces)
- 1/2 onion (thickly sliced or cut into large pieces)
- 1 large green onion (cut diagonally into large pieces)
- 1 Korean green chili pepper (optional, for heat, seeded and sliced diagonally)
- 1 red chili pepper (for color, sliced diagonally)
- 1 handful of glass noodles (soak in cold water for at least 30 minutes)
- Sesame seeds (for garnish, generously)
Jjimdak Sauce – The Golden Ratio- 600g water (or 3 cups)
- 100g soy sauce (or 1/2 cup)
- 3 Tbsp sugar (adjust to taste)
- 2 Tbsp corn syrup or oligodang (for gloss and sweetness)
- 2 Tbsp cooking wine (like Mirin, to remove gamey odor and add umami)
- 1 Tbsp minced garlic (use fresh minced garlic)
- 0.5 Tbsp black pepper (adjust to preference)
- 1 Tbsp Jjajang powder (adds a unique flavor and color!)
- 600g water (or 3 cups)
- 100g soy sauce (or 1/2 cup)
- 3 Tbsp sugar (adjust to taste)
- 2 Tbsp corn syrup or oligodang (for gloss and sweetness)
- 2 Tbsp cooking wine (like Mirin, to remove gamey odor and add umami)
- 1 Tbsp minced garlic (use fresh minced garlic)
- 0.5 Tbsp black pepper (adjust to preference)
- 1 Tbsp Jjajang powder (adds a unique flavor and color!)
Cooking Instructions
Step 1
Rinse the chicken pieces thoroughly under cold water to remove any blood. Then, blanch them in boiling water for about 2 minutes. This step helps to eliminate any gamey odors and ensures a cleaner-tasting Jjimdak.
Step 2
After blanching, rinse the chicken under cold running water to wash off any impurities. Drain the chicken well in a colander. Ensuring the chicken is well-drained will help it absorb the sauce better.
Step 3
Peel the potatoes and carrots, then cut them into large, bite-sized chunks, similar in size to the chicken pieces. Slice the onion thickly or cut into large pieces. Chop the green onion diagonally. Slice the Korean green chili and red chili peppers diagonally to add color and a touch of spice.
Step 4
Soak the glass noodles in cold water for at least 30 minutes, or until fully softened. Soaking them beforehand prevents them from clumping together during cooking and ensures they cook evenly.
Step 5
In a wide pot, combine the prepared chicken pieces with 600g of water, 100g of soy sauce, 3 Tbsp sugar, 2 Tbsp corn syrup, 2 Tbsp cooking wine, 1 Tbsp minced garlic, and 0.5 Tbsp black pepper. Bring to a rolling boil over high heat, uncovered, and simmer for about 10 minutes to allow the chicken to start absorbing the flavors.
Step 6
After 10 minutes of boiling, add the chunked potatoes, carrots, and onion to the pot. Cover and continue to simmer over medium heat for another 10 minutes, or until the vegetables are tender.
Step 7
Once the vegetables are tender and the sauce has started to thicken, add the diagonally sliced green onion, Korean green chili pepper, and red chili pepper. These will add aroma and a vibrant color to the dish.
Step 8
Now, stir in 1 Tbsp of Jjajang powder for a unique depth of flavor and color. Ensure it’s well combined with the sauce to avoid lumps. The Jjajang powder significantly enhances the savory umami of the Jjimdak.
Step 9
With all ingredients mixed, add the soaked glass noodles to the pot. Cook for another 3-5 minutes, or until the glass noodles are translucent and tender. Be careful not to overcook the noodles.
Step 10
Finally, let the sauce reduce to your desired consistency, allowing the flavors to meld and the ingredients to absorb the delicious sauce. Stir gently and occasionally to prevent sticking, and continue cooking until the sauce thickens to your liking.
Step 11
Transfer the finished Jjimdak to a serving platter. Garnish generously with sesame seeds for a beautiful finish. Serve hot and enjoy this delightful Korean braised chicken!
