Jjimdak or Korean Braised Chicken Recipe

Jjimdak or Korean braised chicken is a flavorful homey dish braised in soy sauce. It fills the house with a delicious aroma of sweet and salty flavors. Try the recipe!

I grew up eating jjimdak or Korean braised chicken at home. It was one of the common dishes my mom made for the week! It saved her time and it filled our hungry souls.

Once it’s made, just store any leftovers in the refrigerator and reheat it in the microwave.

Avoid adding the noodles if the dish isn’t consumed soon after it’s been made. The noodles won’t taste good when it’s reheated.

Jjimdak or Korean braised chicken recipe

Basic Sunday Cooking

A hearty and flavorful bowl full of chicken brewed in veggies and soy sauce.

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Cook Time 1 hour hr

Course Main Course

Cuisine Korean

Ingredients

  

• 2 lbs chicken (preferably mixed with thighs and drumsticks)
• 1 tbsp minced ginger
• 2 tbsp minced garlic
• 1 cup rice cakes optional
• 2 sweet potatoes, peeled and chopped can use regular potatoes
• 1 large carrot, peeled and chopped
• 1/3 cup green onions, chopped add however amount of green onions you prefer
• 1/2 onion, sliced
• 2 king oyster mushrooms, chopped optional
• 3 shitake mushrooms, sliced
• 1-2 jalapenos optional
• 100 g glass noodles
• 2 cups water add more if needed

Sauce

• 2/3 cup soy sauce Don't use low-sodium
• 1/3 cup brown sugar
• 1-2 tbsp oyster sauce

Instructions

 

• In a large pot, boil water enough to cover the chicken. It will be used to blanche the chicken. In the meantime, cut any fat from the meat
  2 lbs chicken (preferably mixed with thighs and drumsticks)
• Soak glass noodles in a bowl of water for 20-30 minutes. Don't recommend adding it if the dish isn't consumed soon after it's been made. The noodles will break down if reheated.
  100 g glass noodles
• Peel and chop potatoes and carrots into large chunks. The oyster mushroom as well. This will keep them from breaking down when cooking.
  2 sweet potatoes, peeled and chopped, 2 king oyster mushrooms, chopped, 1 large carrot, peeled and chopped
• Cut rest of the vegetables
  1/3 cup green onions, chopped, 3 shitake mushrooms, sliced, 1-2 jalapenos, 1/2 onion, sliced
• Combine the ingredients for the sauce and set it aside
  2/3 cup soy sauce, 1/3 cup brown sugar, 1-2 tbsp oyster sauce
• When the water is boiling, add the chicken. Boil it for 10-15 minutes or until brown scum float up top.
• Transfer the chicken to a shallow pan and discard the water.
• Add water, sauce, garlic, and ginger
  1 tbsp minced ginger, 2 tbsp minced garlic, 2 cups water
• Cook on medium high. When it simmers, add the potatoes, onions, and carrots
• Bring it to a boil and reduce to medium and let it simmer until the potatoes are cooking. About 25 minutes.
• When potatoes are cooked, add the mushrooms. Cook for another 10 minutes
• Add green onions, jalapenos, and rice cake. Cook for 10 minutes
  1 cup rice cakes
• Turn off the heat and drizzle on sesame seed oil and seeds. Chicken is cooked when the thickest part is 165 – 175 degrees F.