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Jjimdak Korean Soy Braised Chicken Recipe

  • Author: Seonkyoung Longest
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x


  • 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


  1. Place dangmyeon in a heat proof dish and pour enough hot water to cover them. Let it soak for 30 minutes to 1 hour. 
  2. 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. 
  3. 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.
  4. 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.
  5. Now, add onion and green onions. Give it a stir then cover and simmer additional 10 minutes. Stir occasionally.
  6. 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!