Yoo Byung-jae’s Style Braised Chicken
Yoo Byung-jae’s Style Braised Chicken
Yoo Byung-jae’s Jjimdak (Braised Chicken) with Green Peppers Recipe!
A simplified version of ‘Delicious Rendezvous’ chef Baek Jong-won’s recipe, as recreated by Yoo Byung-jae! This braised chicken stir-fry is easier to make than traditional dakbokkeumtang (spicy braised chicken) and its sweet and savory sauce seeps beautifully into the chicken, making it an excellent side dish for rice. The subtle heat from the green peppers balances the richness of the chicken.
Key Ingredients- 1kg chicken, cut for braising/stir-fry
- 150g Korean green peppers (Ggwari-gochu)
- 1/2 large green onion (scallion)
Cooking Instructions
Step 1
First, prepare the aromatics. Thinly slice the green onion on an angle, about 1cm thick. Wash the Korean green peppers thoroughly, remove their stems, and make a slit down the side or cut them in half to allow the sauce to penetrate better and improve the texture when cooked. If your chicken pieces have any excess fat or blood, rinse them well for a cleaner flavor.
Step 2
Heat a generous amount of cooking oil in a pan over medium-high heat. Add the chicken pieces and sear them until they are golden brown on all sides, almost like you’re frying them. This step helps to seal in the juices, resulting in a more succulent chicken, and creates a slightly crispy exterior.
Step 3
Once the chicken has browned nicely, add the sliced green onions to the pan. Stir-fry them together with the chicken for about 1-2 minutes until they become slightly softened and fragrant. The green onions will release their subtle sweetness and aroma, enhancing the overall flavor of the dish.
Step 4
When the chicken is about 80% cooked, add the sugar. Stir it well to coat the chicken. Cooking the sugar at this stage will help it caramelize slightly, adding a deeper, richer sweetness and a beautiful glaze to the chicken.
Step 5
After the sugar has started to coat the chicken, create a space in the center of the pan and pour in the soy sauce. Let the soy sauce sizzle and caramelize for a few seconds to develop its nutty aroma, then quickly stir everything together to ensure the sauce evenly coats the chicken and green onions.
Step 6
Pour in the water and add the minced garlic. The water should come up about halfway to cover the chicken. Bring the mixture to a boil, then reduce the heat to medium-low, cover the pan, and let it simmer. Allow it to braise until the sauce has thickened to your desired consistency, about 10-15 minutes, ensuring the chicken is cooked through and the flavors have melded.
Step 7
Once the sauce has reached your desired consistency, add the prepared Korean green peppers. Increase the heat to high and stir-fry quickly for just 1-2 minutes. You want the peppers to be tender-crisp, not mushy. Overcooking will diminish their texture and bright flavor. Turn off the heat immediately after stir-frying.
Step 8
Finally, sprinkle with a pinch of black pepper and a generous amount of sesame seeds. This delicious Yoo Byung-jae style braised chicken is now ready to serve! It’s perfect spooned over hot rice or enjoyed as a flavorful side dish.
