Jjimdak Korean Braised Chicken Recipe & Video

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! 😂

Dakbokkeumtang – Korean Spicy Chicken Stew Recipe & Video

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!

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