Tender Dakjjim with Chewy Jjolmyeon Noodles
Lemon’s Signature Dakjjim: A Perfect Blend of Chicken and Jjolmyeon
Experience the delightful contrast of tender, slow-cooked chicken and delightfully chewy jjolmyeon noodles in this flavorful Dakjjim. Coated in a savory-sweet sauce, this dish is a guaranteed hit for all ages, perfect as a hearty meal or a delectable appetizer. You can also substitute jjolmyeon with glass noodles (dangmyeon) for a different textural experience.
Main Ingredients
- 1 x 700g chicken, prepared (cleaned, excess fat trimmed)
- 1 large potato, cut into chunky pieces
- 1 large onion, cut into chunky pieces
- 1/2 leek, cut into chunky pieces
- 80g dried shiitake mushrooms, rehydrated and squeezed dry
- 150g broccoli, cut into florets
- 200g jjolmyeon noodles
Special Dakjjim Sauce
- 3/4 cup soy sauce (approx. 135ml)
- 1/2 cup rice wine (mirin or sake) (approx. 90ml)
- 1/3 cup sugar (approx. 60g)
- 2 Tbsp minced garlic
- 2 Tbsp sesame oil
- 1/2 tsp ginger juice (or finely grated ginger)
- 1 cup reserved chicken boiling water (skimmed of fat, approx. 180ml)
- 3/4 cup soy sauce (approx. 135ml)
- 1/2 cup rice wine (mirin or sake) (approx. 90ml)
- 1/3 cup sugar (approx. 60g)
- 2 Tbsp minced garlic
- 2 Tbsp sesame oil
- 1/2 tsp ginger juice (or finely grated ginger)
- 1 cup reserved chicken boiling water (skimmed of fat, approx. 180ml)
Cooking Instructions
Step 1
1. Prepare the chicken: Thoroughly wash the chicken. Using kitchen scissors, trim away any excess fat from the skin and cut the chicken into bite-sized pieces. This step helps to remove any gamey odor and ensures a more tender result.
Step 2
2. Prepare vegetables and mushrooms: Squeeze any excess water from the rehydrated shiitake mushrooms. Cut the broccoli into bite-sized florets and lightly blanch them in boiling water or steam them in the microwave until tender-crisp. Cut the potatoes into large, chunky pieces. (Tip: Pre-cooking the potatoes in the microwave can significantly reduce the overall cooking time.)
Step 3
3. Boil the chicken: In a pot, bring 4 cups (approx. 720ml) of water and 1 tablespoon of rice wine to a boil. Once boiling, add the prepared chicken. Let it simmer and cook until very tender, for about 35 to 40 minutes. This long simmering time is key to achieving exceptionally soft chicken.
Step 4
4. Make the Dakjjim sauce: While the chicken is boiling, combine all the sauce ingredients in a large bowl. Whisk together the soy sauce, rice wine, sugar, minced garlic, sesame oil, and ginger juice until well blended.
Step 5
5. Marinate the chicken: Remove the cooked chicken from the pot. Skim any excess fat from the chicken boiling water, reserving 1 cup (approx. 180ml) to be used later in the sauce. Add the chicken pieces to the prepared sauce mixture and toss to coat evenly. Let it marinate for a short while. (Tip: Don’t discard the chicken broth; it’s a fantastic flavor enhancer if you need to adjust the sauce consistency later.)
Step 6
6. Cook potatoes and onions: Add the marinated chicken, chunky potatoes, and onions to the pot. Bring to a simmer and cook until the potatoes are tender. Stir occasionally to ensure the sauce coats everything evenly.
Step 7
7. Add and cook jjolmyeon noodles: Once the potatoes are cooked, add the pre-cooked jjolmyeon noodles to the pot. Stir and cook until the noodles are well coated with the sauce and heated through.
Step 8
8. Add remaining vegetables and simmer: Toss in the shiitake mushrooms, broccoli florets, and chopped leeks. Simmer until the sauce has reduced to a desirable, slightly thick consistency. The noodles will absorb some liquid, so if the sauce becomes too thick, add about 1/2 cup (approx. 90ml) of the reserved chicken boiling water to reach your preferred consistency. Continue to simmer briefly to allow all the flavors to meld.
Step 9
9. Serve: Transfer the finished Dakjjim to a large serving plate or bowl. Serve hot and enjoy!
Step 10
The jjolmyeon noodles in this Dakjjim offer a wonderfully chewy texture, perfectly complementing the incredibly tender, slow-cooked chicken. If you prefer to use glass noodles (dangmyeon), flat ones are highly recommended. While the absence of carrots meant the dish wasn’t as vibrant in color as it could have been, the flavor was absolutely superb. I hope you and your family enjoy this delicious meal prepared with the ingredients you have on hand. Let’s stay hopeful and strong during these challenging times.
