Korean Braised Chicken (Jjimdak)

Ingredients

• 1 Whole chicken (blanched; or use 2 chicken thighs/drumsticks + 8 wings)
• 3 Potatoes (small)
• 1 Carrot
• 1 strand Large green onion
• 1 Onion
• Green chili peppers (optional; such as jalapeño)
• 100 g Sweet potato noodles (glass noodles)
• 300 ml Water
• 5 tbsp Light soy sauce
• 3 tbsp Mirin (can substitute with soju)
• 1 tbsp Sugar
• 1 tbsp Garlic (minced)
• 0.5 tbsp Ginger (minced)
• 1 tbsp Oyster sauce
• 1 tbsp Dark soy sauce (added at the end for color)
• Black pepper (to taste)
• Sesame seeds (for garnish)

Steps

1. 1

   Blanch the chicken pieces in boiling water for 5 minutes to remove impurities.

2. 2

   Drain the chicken and sear it quickly in a pot or large pan to develop better flavor.

3. 3

   Add 300ml water, 5 tbsp light soy sauce, 3 tbsp mirin (or soju), 1 tbsp sugar, 1 tbsp minced garlic, 1/2 tbsp minced ginger, 1 tbsp oyster sauce, and black pepper to the pot.

4. 4

   Add the chopped potatoes, carrot, and onion to the pot.

5. 5

   Braise the mixture until the chicken is cooked through and the vegetables are tender.

6. 6

   Add the sweet potato noodles and optional green chili peppers, cooking until the noodles are soft and translucent.

7. 7

   Add 1 tbsp of dark soy sauce at the end and stir to give the dish a dark, glistening shine.

8. 8

   Garnish with sliced green onions and sesame seeds before serving.

Notes

Tip: Blanching the chicken first removes impurities for a cleaner sauce. Adding dark soy sauce at the very end is a restaurant secret for that deep, professional color. If you prefer it spicy, add jalapeños or chili flakes.

Nutrition per serving

• main
• chicken
• braised
• Korean
• dinner
• one-pot