Korean Soy-Braised Chicken (Jjimdak)
Steph Bae cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Pranaya Shrestha on SeeMeCook
A comforting Korean-style one-pot dinner of tender chicken, hearty vegetables, glass noodles, and a savory-sweet soy braising sauce. It reheats well for easy leftovers and family meals.
- Time
- 75 minutes
- Equipment
- Stovetop and pressure cooker
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, soy, shellfish, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Main ingredients
- 55 g
- 140 g
- 120 g
- 300 g
- 180 g
- 18 g
- 2 g
- 30 g
Braising sauce
- 190 g
- 120 g
- 70 g
- 80 g
- 40 g
- 40 g
- 25 g
- 1 g
Garnish
- 3 g
- 300 g
Weights are estimates. Together, the ingredients weigh about 2.58 kg before cooking, which is about 320 g per serving.
Steps
Soak the sweet potato starch glass noodles in warm water for 30 minutes. If using rice noodles instead, follow the package directions for soaking or preparation.
Cut the potatoes, carrots, mushrooms, and onion into the large pieces specified. Cut the chicken into pieces if needed, and have the garlic, ginger, and scallions prepared.
Mix the soy sauce, water, oyster sauce, mirin, brown sugar, honey, sesame oil, and ground black pepper to make the braising sauce. The source notes that this can be mixed directly in the Instant Pot to save time and dishes.
Place the chicken pieces in the Instant Pot.
Add the cut onion, mushrooms, carrots, potatoes, and the transcript-mentioned sweet potato over the chicken.
Pour the prepared braising sauce over the chicken and vegetables so the sauce is in the pot before cooking.
Close the Instant Pot lid and cook on HIGH pressure for 25 minutes. The source states that the total cook time should be approximately 40 minutes.
When cooking is complete, manually release the pressure according to the Instant Pot's operating instructions, then open the lid.
Change the Instant Pot setting to SAUTE. Add the soaked glass noodles and boil until they are soft, following the noodle package directions for the exact cooking time.
Steam the broccoli separately, as mentioned in the video transcript. No steaming time or quantity is specified in the source.
Garnish with sesame seeds and additional chopped scallions if desired. Serve warm.
Notes
The source's numbered directions skip from 2 to 4. It does not explicitly state when to add the braising sauce; pouring it over the chicken and vegetables before pressure cooking is the minimal connective action required by the recipe. Sweet potato and steamed broccoli are mentioned in the transcript but have no quantities or detailed preparation instructions. The author notes that the dish reheats well and provided enough for two easy dinners plus school-lunch leftovers.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 524
- Protein
- 40 g
- Carbs
- 47 g
- Fat
- 20 g
- Fiber
- 4 g
Where the calories come from
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