Jjimdak, Korean Soy Braised Chicken Recipe!
Jjimdak is my absolute favorite braised chicken and it so will you after you tried! It is savory, meaty, sweet, spicy and garlicky… OH-SO-DELICIOUS!!
The glass noodles (dangmyeon), sweet potato, carrot and onion absorbed all the flavor I actually like them more than chicken. ?
The juice is so perfectly balanced with flavor, amazingly delicious over warm cooked rice. Omg, writing this makes me drool!!! ???
Ingredients are simple and process is super easy so no excuse not to make it!! It is must try recipe this weekend guys!!
I’m so hungry looking at the pictures now, I might have to make it again this weekend too! ?
Korean spicy Chicken Stew Dakbokkeumtang
Are you ready for Jjimdak, Korean Soy Braised Chicken? Let’s jump into the recipe!
Place dangmyeon Korean glass noodles (made with mung bean or sweet potato) in a heat proof dish and pour enough hot water to cover them.
Let it soak for 30 minutes to 1 hour.
Peel and cut 8 oz carrot and sweet potato (or regular potato) into large chunks.
Slice 1 large onion into 1” wide.
Cut 2 daepa, Korean large green onions or 2 bundles of green onions into 2” long pieces.
Chop 15 to 20 cloves garlic. (approximately 1/3 cup)
Combine 1/2 cup soy sauce, 1/4 cup fish sauce, 1/4 cup mirin, 1 tbsp dark soy sauce (optional, it’s for the dark amber color), 1/2 cup sugar, 1 tsp black pepper, 5 to 10 dried chili (optional, omit it if you want to make it mild) and the chopped garlic in a mixing bowl. Mix well and set aside.
Prepare one 3 lb bone-in and skin-on whole chicken, cut into 12 to 13 parts, including back. You can use only drumsticks, thighs, wings or mixture of any bone-in skin-on chicken for this recipe.
Blanch the chicken in boiling water for 1 to 2 minutes to get rid of residues in a large pot. Drain, rinse under cold water and place back to the pot. Place the chicken back to the stove and turn on the heat to high.
Pour sauce mixture over to chicken. Bring sauce to boil and cook with chicken so chicken will absorb flavor and color for 10 minutes.
Stir frequently.
Add the carrot, the sweet potato and 1/2 cup of water. Give it a good stir and cover, reduce heat to medium and simmer for 10 minutes.
Stir occasionally.
Now, add the onion and the green onions. Give it a stir then cover and simmer additional 10 minutes. Stir occasionally.
Finally, stir in the soaked noodles and cook 2 to 3 minutes. Garnish with some sesame seeds.
Serve with warm cooked rice, kimchi and other side dishes.
Enjoy!
Jjimdak Korean Soy Braised Chicken Recipe
- Total Time: 45 minutes
- Yield: 6 1x
Ingredients
- 4 to 6 oz Dangmyeon, Korean glass noodles (made with mung bean or sweet potato)
- one 3 lb bone-in and skin-on whole chicken, cut into 12 to 13 parts, including back
For the Sauce
- 1/2 cup soy sauce
- 1/4 cup fish sauce
- 1/4 cup mirin
- 1 tbsp dark soy sauce, optional
- 1/2 cup sugar
- 1 tsp black pepper
- 5 to 10 dried chili, optional
- 15 to 20 cloves garlic, chopped (approximately 1/3 cup)
For Vegetables
- 8 oz carrot, peeled and cut into large chunks
- 8 oz sweet potato or regular potato, peeled and cut into large chunks
- 1 large onion, slice into 1” wide
- 2 daepa, Korean large green onions or 2 bundles of green onions, cut into 2” long pieces
- sesame seeds
Get Recipe Ingredients
Instructions
- Place dangmyeon in a heat proof dish and pour enough hot water to cover them. Let it soak for 30 minutes to 1 hour.
- Blanch chicken in boiling water for 1 to 2 minutes to get rid of residues in a large pot. Drain, rinse under cold water and place back to pot. Place chicken back to stove and turn heat to high.
- Combine all sauce ingredients in a mixing bowl and pour over to chicken. Bring sauce to boil and cook with chicken so chicken will absorb flavor and color for 10 minutes. Stir frequently.
- Add carrot, sweet potato and 1/2 cup of water. Give it a good stir and cover, reduce heat to medium and simmer for 10 minutes. Stir occasionally.
- Now, add onion and green onions. Give it a stir then cover and simmer additional 10 minutes. Stir occasionally.
- Finally, stir in soaked noodles and cook 2 to 3 minutes. Garnish with sesame seeds. Serve with warm cooked rice, kimchi and other side dishes. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
32 comments
Could you do this in an Instant Pot?
Yes! You definitely can! That would be amazing
If I make this without the noodles, should I reduce the amount of sauce since there is no noodles to soak up the sauce?
Is there a way to cook this in the oven?
Just like all the recipes you share, this one is amazing! I made it for lunch today and the hardest part was stopping myself from eating ur all. The sauce is divine and my house smells amazing now. Thanks for sharing!
So glad I could help!
Made this last night and it was a hit with my korean husband who is always craving authentic korean food! I tripled the garlic amount haha. Thanks for the great recipe, can’t wait to explore more on your site. Any recommendations for a classic easy recipe for dinner?
So glad I could help! I’d recommend ALL my recipes! If you search Korean on the search bar all of my Korean dishes should pop up. Try ALL OF THEM!!!
Made this today for my family. They all raved about how much they loved it! So yummy and easy to make <3
So glad you and your family enjoyed!
This dish is delicious. I like how the sweet potato cooked into the sauce. Not a fan if the noodles. Everything else, spot on. I made sure to use Korean soy sauce for the authenticity.
This recipe was sooo good! I marinated the chicken a day ahead in the sauce. Big hit with the fam even the little ones!
So glad y’all enjoyed!
Do the noodles become soggy if you were to save leftovers?
The noodle texture is a little different but we eat them as leftover all the time!
Will I be able to omit the fish sauce or is the fish sauce important to the flavour? Not everyone in my family like the smell and taste of fish sauce ..
Can chicken breast be used instead ?
I can see why this is your favorite. I just made this and it was absolutely delicious! I used justt bone in skin on chicken breasts since that is my preference and added 8oz of mushrooms and it came out perfect. I had to skip the peppers because of an allergy, but the sauce was still perfect! Thank you so much for this wonderful recipe! I look forward to my leftovers and making this often!
This was delicious! I loved the bouncy noodles in the sweet savory sauce. Can’t wait to try your spicy chicken stew next!
Question: Do you think the chicken would be more flavorful if you marinated it in the sauce before cooking it, instead of blanching the chicken then adding sauce?
Just an idea I had. Thank you so, so much for all your amazing recipes. My family and I get a lot of joy from using them. I really appreciate you.
It wouldn’t make much of a difference, but I don’t see why you can’t do it!
Can I use thick rice vermicelli noodles instead?
Of course! You can use any noodles you prefer!
Delicious ?
Can I freeze the left over soup for next meal?
I lived close to Andong for a couple of years. This recipe is the closest I’ve come to recreating that flavour. Thank you!
SO glad I could help!
This looks so good! Could I make it with boneless skinless chicken thighs though? That’s the kind of chicken I have from Costco xD. Would omitting the skin and bones affect the flavor a lot?
Yes you can! The skin and bone are optional!
This is like the best Korean meal I ever made. All ingredients easily available, AND it tasted DELICIOUS!!!!!
Thank you!!! ?
Our family has enjoyed this recipe twice now! The second time was yesterday, and I did about half the sugar because it was too sweet for our liking (especially with the sweetness of the sweet potatoes). Next time, I’m actually going to leave out the sweet potatoes. We love lots of carrots! I also skip the chicken blanching step because it’s too much work >o<
This was soo delicious. I did add abour 1 tbsp of Gochujang for some umami and spinach for more color. Thanks for a recipe I’ll keep in my repertoire