Korean Braised Chicken (Jjimdak)

Ingredients

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

Steps

1. 1

   Blanch the chicken pieces in boiling water for 5 minutes to remove impurities. Drain and set aside.

2. 2

   Sear the blanched chicken quickly in a large pot or deep pan to develop better flavor and texture.

3. 3

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

4. 4

   Add the potatoes, carrot, and onion to the pot. Bring to a simmer and braise until the chicken and vegetables are nearly tender.

5. 5

   Add the sweet potato noodles (glass noodles) and green chili peppers (if using) to the pot. Continue to cook until the noodles are soft and have absorbed some of the sauce.

6. 6

   Add 1 tbsp of dark soy sauce and 1 tbsp of oyster sauce. Stir well to coat everything; the dark soy sauce provides a restaurant-quality dark glistening shine.

7. 7

   Season with black pepper to taste. Garnish with chopped green onion and sesame seeds before serving.

Notes

Tip: Blanching the chicken first removes impurities for a cleaner taste. Adding dark soy sauce at the end is the secret to the deep, dark color found in restaurants. For extra spice, add jalapeno peppers or chili flakes.

Nutrition per serving

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