Golden Ratio Jjimdak Recipe: Delicious Braised Chicken Dish Made at Home
Making Delicious Jjimdak at Home: The Definitive Chicken Dish
Jjimdak is a dish where the sauce ratio is incredibly important! Enjoy delicious jjimdak at home without any gamey odor. The key to a fantastic jjimdak lies in its perfectly balanced sauce. This recipe provides detailed ingredient measurements and step-by-step tips to help you create a restaurant-quality braised chicken dish easily in your own kitchen. It’s perfect for a hearty and satisfying meal that the whole family will love!
Main Ingredients for a Generous Jjimdak- 1 whole chicken (12-ho size, approx. 1kg)
- 1 handful of soaked glass noodles (soak in cold water for at least 30 minutes)
- 5 dried chili peppers (adds a spicy kick)
- 1/2 carrot (cut into bite-sized pieces)
- 1 onion (cut into large pieces to add sweetness)
- 1 stalk of green onion (cut into large pieces for aroma and freshness)
- 2 Korean green chilies (add more if you like it spicier)
- 1 red chili pepper (for a beautiful color)
- 1 bunch of fresh perilla leaves (adds a refreshing aroma at the end)
- A little cooking oil (for searing the chicken)
- 2 cups water (approx. 400ml)
Chicken Marinade Ingredients to Remove Gamey Odor- A pinch of salt (removes chicken smell)
- A pinch of black pepper (enhances flavor)
Golden Ratio Jjimdak Sauce Ingredients- 8 Tbsp soy sauce (base seasoning)
- 1 Tbsp oyster sauce (for umami)
- 1 Tbsp dark brown sugar (for sweetness and shine)
- 3 Tbsp corn syrup or rice syrup (for consistency and gloss)
- 2 Tbsp cooking wine (like Mirin, removes alcohol smell and adds flavor)
- 1 Tbsp rice wine (Cheongju) (removes odor and adds flavor)
- 1 tsp instant coffee powder (for color and odor removal)
- 2 Tbsp minced garlic (for a rich garlic aroma)
- 1/2 tsp grated ginger (for a subtle ginger scent)
- A little sesame oil (for nutty aroma)
- A pinch of black pepper (for finishing aroma)
- (Based on standard measuring spoons. Adjust quantities if using a regular spoon.)
- A pinch of salt (removes chicken smell)
- A pinch of black pepper (enhances flavor)
Golden Ratio Jjimdak Sauce Ingredients- 8 Tbsp soy sauce (base seasoning)
- 1 Tbsp oyster sauce (for umami)
- 1 Tbsp dark brown sugar (for sweetness and shine)
- 3 Tbsp corn syrup or rice syrup (for consistency and gloss)
- 2 Tbsp cooking wine (like Mirin, removes alcohol smell and adds flavor)
- 1 Tbsp rice wine (Cheongju) (removes odor and adds flavor)
- 1 tsp instant coffee powder (for color and odor removal)
- 2 Tbsp minced garlic (for a rich garlic aroma)
- 1/2 tsp grated ginger (for a subtle ginger scent)
- A little sesame oil (for nutty aroma)
- A pinch of black pepper (for finishing aroma)
- (Based on standard measuring spoons. Adjust quantities if using a regular spoon.)
Cooking Instructions
Step 1
First, rinse the chicken thoroughly under running water and remove any excess fat. Pat it dry completely with paper towels. Sprinkle salt and black pepper evenly inside and out, and let it marinate for about 10 minutes. This step is crucial for removing any gamey odors and tenderizing the meat.
Step 2
Let’s make the jjimdak sauce, which is key to its deliciousness! In a bowl, combine soy sauce, oyster sauce, dark brown sugar, corn syrup, cooking wine, rice wine, instant coffee powder, minced garlic, and grated ginger. Mix everything well. Set aside the sesame oil and black pepper for later. Pre-mixing the sauce saves time during cooking.
Step 3
Soak the glass noodles in cold water for at least 30 minutes until they are soft and pliable. Soft noodles absorb the sauce better, making them tastier. Cut the carrot and onion into large chunks. Slice the green onion diagonally. Slice the Korean green chilies and red chili pepper diagonally or lengthwise to add color and spice.
Step 4
Heat a little cooking oil in a deep pan or pot over medium heat. Add the marinated chicken and sear it on both sides until golden brown. Browning the chicken’s exterior is important for developing flavor and a nice color. At this stage, you can also add the dried chili peppers, cut in half, to roast alongside the chicken, infusing the dish with a subtle spicy aroma.
Step 5
Once the chicken is nicely browned, pour in 2 cups (approx. 400ml) of water and bring it to a boil over high heat. Once the water starts boiling, add the prepared carrots, onions, and the mixed sauce ingredients.
Step 6
Stir everything to combine the sauce evenly. Cover the pot, reduce the heat to medium-low, and let it simmer until the chicken is fully cooked. When the chicken is almost done, add the soaked glass noodles, sliced green onions, red chili pepper, and Korean green chilies. Cook for a few more minutes until the noodles are tender and have absorbed the sauce. Just before turning off the heat, drizzle in a little sesame oil and a pinch of black pepper for extra aroma, and garnish generously with fresh perilla leaves. Your delicious jjimdak is ready!
Step 7
Serve the finished jjimdak in a hot stone pot or a thick-bottomed serving dish to keep it warm for longer, ensuring a delightful dining experience. Gather your family and enjoy this wonderful jjimdak together!
