Tender Chicken Breast Jjimdak Recipe
How to Make Delicious Jjimdak with Tender Chicken Breast
Here’s a Jjimdak recipe made with chicken breast that’s not dry but wonderfully tender. It’s a savory and sweet dish that the whole family will love, perfect as a side for rice or for a special meal.
Main Ingredients
- 3 chicken breasts
- 16g shiitake mushrooms (rehydrated dried shiitake)
- 14g green onion
- 6 potatoes
- 1/2 onion
- 1 Korean green chili pepper
- 0.5 red chili pepper
Jjimdak Sauce
- 5 Tbsp soy sauce
- 3 Tbsp corn syrup (oligosaccharide)
- 1 Tbsp minced garlic
- 0.5 Tbsp perilla oil
- Pinch of black pepper
- 2 Tbsp oyster sauce
- 1 Tbsp cooking wine (mirin, etc.)
- 0.5 Tbsp sugar
- 200ml water
- 5 Tbsp soy sauce
- 3 Tbsp corn syrup (oligosaccharide)
- 1 Tbsp minced garlic
- 0.5 Tbsp perilla oil
- Pinch of black pepper
- 2 Tbsp oyster sauce
- 1 Tbsp cooking wine (mirin, etc.)
- 0.5 Tbsp sugar
- 200ml water
Cooking Instructions
Step 1
First, prepare all the ingredients for your Jjimdak. Shiitake mushrooms aren’t strictly necessary, but they add a wonderful aroma and chewy texture. If you’re using dried shiitake, soak them in lukewarm water for at least 30 minutes until softened. This step will infuse the sauce with a subtle, delicious mushroom flavor.
Step 2
Here’s a secret to making chicken breast tender and moist! Soak the chicken breasts in milk for about 5 minutes. The milk not only helps to remove any unwanted gamey smell but also tenderizes the meat, making it much softer and more enjoyable.
Step 3
Let’s prepare the vegetables to complement the Jjimdak. Cut the potatoes into bite-sized cubes, similar in size to the chicken pieces; avoid cutting them too thin so they don’t break apart when cooked. Slice the onion into wide, flat pieces. Cut the green onions and chili peppers (Korean green chili and red chili) diagonally to add a beautiful color contrast to the dish. If you like it spicy, feel free to add more Korean green chilies.
Step 4
Now, let’s make the star of the dish: the Jjimdak sauce! In a bowl, combine the soy sauce, corn syrup, minced garlic, perilla oil, black pepper, oyster sauce, cooking wine, sugar, and 200ml of water. Stir well until the sugar is completely dissolved. This blend creates the perfect savory and sweet base that will infuse the chicken and vegetables with flavor.
Step 5
Remove the chicken breasts from the milk and rinse them thoroughly under cold running water. Make sure to wash off all the milk residue. Then, cut the chicken into bite-sized cubes. Avoid cutting them too small, as they might break apart during cooking; aim for a satisfying, uniform size.
Step 6
In a wide pan or pot, place the sliced potatoes, onions, and rehydrated shiitake mushrooms at the bottom. Arrange the cubed chicken breast on top. Pour in all the prepared sauce and the remaining water. Bring to a simmer over medium-low heat and cook until the ingredients are tender and the sauce has reduced. Remember to stir occasionally to prevent anything from sticking to the bottom.
Step 7
Once the sauce starts to thicken and becomes nicely reduced, lower the heat to low. Add the diagonally sliced green onions and chili peppers. Let it simmer for just another 1-2 minutes to allow their flavors to meld. Turn off the heat before the sauce completely dries out, ensuring your Chicken Breast Jjimdak remains moist and delicious. Leaving a little bit of sauce is perfect for mixing with rice!
