Jjimdak (Korean Braised Chicken)

Ingredients

• 1 kg chicken (cut into bite-sized pieces (bone-in or boneless thigh))
• 100 g sweet potato starch noodles (dangmyeon / Korean glass noodles, soaked in warm water for 30 minutes)
• 2 potato (large, peeled and cut into chunks)
• 1 carrot (large, cut into chunks)
• 1 onion (medium, sliced)
• 3 dried red chili peppers (dried whole, adjusted to taste)
• 3 scallions (cut into 2-inch lengths)
• 0.5 cup soy sauce
• 1 tbsp dark soy sauce (for a deeper color)
• 0.25 cup brown sugar
• 2 tbsp minced garlic
• 1 tsp minced ginger
• 1 tbsp sesame oil
• 0.5 tsp black pepper
• 3 cup water
• toasted sesame seeds (for garnish)

Steps

1. 1

   Soak the sweet potato starch noodles in warm water for at least 30 minutes until softened. Drain and set aside.

2. 2

   In a large pot of boiling water, parboil the chicken pieces for 3 to 5 minutes to remove impurities. Drain and rinse the chicken under cold water.

3. 3

   In a small bowl, whisk together the soy sauce, dark soy sauce, brown sugar, minced garlic, minced ginger, sesame oil, and black pepper to create the braising sauce.

4. 4

   In a large pot or deep skillet, combine the parboiled chicken, 3 cups of water, and the prepared braising sauce.

5. 5

   Add the dried red chili peppers to the pot. Bring the mixture to a boil over medium-high heat.

6. 6

   Once boiling, add the potato and carrot chunks. Reduce the heat to medium, cover, and simmer for 15 to 20 minutes until the vegetables are nearly tender.

7. 7

   Add the sliced onion and the soaked glass noodles to the pot. Stir gently to ensure the noodles are submerged in the sauce.

8. 8

   Continue to simmer uncovered for another 5 to 10 minutes, or until the noodles are transparent and chewy and the sauce has thickened slightly.

9. 9

   Stir in the scallions and cook for 1 more minute until wilted.

10. 10

    Transfer to a large serving platter and garnish with toasted sesame seeds. Serve hot with steamed rice.

Notes

If you prefer a spicier dish, break the dried chilies in half before adding them to release more heat. For a thicker sauce, you can simmer the dish uncovered for the final 10 minutes. Leftovers store well in the fridge for up to 3 days, though the noodles will continue to absorb the sauce.

Nutrition per serving

• main
• chicken
• Korean
• braised
• dinner
• savory
• spicy