Delicious Jjimdak Recipe: A Special Chicken Dish to Enjoy at Home
Home Cooking Menu / Chicken Dishes / How to Make Jjimdak
As the hot summer passes and we usher in the cooler autumn, this jjimdak recipe is prepared with family health in mind amidst the ongoing reality of the coronavirus pandemic. We hope you stay strong and healthy.
Main Ingredients
- 600g boneless chicken thighs
- 300g chicken drumsticks
- 1 handful dried glass noodles (approx. 50g)
- 1/2 stalk green onion
- 1/4 onion
- 5 whole garlic cloves
Pre-boiling for Odor Removal
- 3 Tbsp soju
Chicken Marination & Tenderizing
- 4 Tbsp soju
- 1 cup milk (200ml)
- 1 packet perilla leaf extract (or cabbage juice) (approx. 100ml)
Jjimdak Special Sauce
- 9 Tbsp soy sauce
- 3 Tbsp soju
- 2 Tbsp plum extract
- 1/4 tsp ginger powder
- 2 Tbsp oligodang (or corn syrup)
- Pinch of black pepper (to taste)
- 2 cups cola (400ml)
- 1 cup water or broth from pre-boiling chicken (200ml)
Vegetable Preparation
- 4 small potatoes
- 4cm carrot
- 5 cheongyang peppers
- 1/2 onion
- 3 whole garlic cloves (sliced thinly)
- 1/2 stalk green onion (sliced diagonally)
- 3 Tbsp soju
Chicken Marination & Tenderizing
- 4 Tbsp soju
- 1 cup milk (200ml)
- 1 packet perilla leaf extract (or cabbage juice) (approx. 100ml)
Jjimdak Special Sauce
- 9 Tbsp soy sauce
- 3 Tbsp soju
- 2 Tbsp plum extract
- 1/4 tsp ginger powder
- 2 Tbsp oligodang (or corn syrup)
- Pinch of black pepper (to taste)
- 2 cups cola (400ml)
- 1 cup water or broth from pre-boiling chicken (200ml)
Vegetable Preparation
- 4 small potatoes
- 4cm carrot
- 5 cheongyang peppers
- 1/2 onion
- 3 whole garlic cloves (sliced thinly)
- 1/2 stalk green onion (sliced diagonally)
- 9 Tbsp soy sauce
- 3 Tbsp soju
- 2 Tbsp plum extract
- 1/4 tsp ginger powder
- 2 Tbsp oligodang (or corn syrup)
- Pinch of black pepper (to taste)
- 2 cups cola (400ml)
- 1 cup water or broth from pre-boiling chicken (200ml)
Vegetable Preparation
- 4 small potatoes
- 4cm carrot
- 5 cheongyang peppers
- 1/2 onion
- 3 whole garlic cloves (sliced thinly)
- 1/2 stalk green onion (sliced diagonally)
Cooking Instructions
Step 1
To make a generous portion for the family, I’ve prepared 600g of boneless chicken thighs and 300g of chicken drumsticks. Making it at home feels more economical than ordering delivery or dining out.
Step 2
Remove any excess fat from the chicken. I’ve trimmed it for health, but if you prefer a richer flavor, you can leave a bit more of the fat.
Step 3
To remove impurities and any gamey smell, I’m briefly pre-boiling the chicken. (This step is optional.) Fill a pot with plenty of water, add 3 Tbsp soju, half a stalk of green onion, a quarter of an onion, and 5 whole garlic cloves. Once the water boils, add the chicken and blanch for about 2-3 minutes. Skim off any scum that rises to the surface; this indicates effective impurity removal.
Step 4
Strain the pre-boiling broth and vegetables, setting the broth aside. This broth can be saved and used later for dishes like kalguksu (knife-cut noodles) or stir-fries to add depth of flavor. Keep this reserved broth for future use.
Step 5
Rinse the blanched chicken thoroughly under cold running water to wash away any remaining blood or impurities. This ensures a cleaner taste.
Step 6
After rinsing, combine the chicken with 4 Tbsp soju, 1 cup of milk, and 1 packet of perilla leaf extract (or cabbage juice). Gently mix everything together. Cover with plastic wrap and let it marinate in the refrigerator overnight. This will make the chicken incredibly tender and completely eliminate any unwanted odors.
Step 7
Now, let’s make the delicious sauce that will define the jjimdak! In a large bowl, combine 9 Tbsp soy sauce, 3 Tbsp soju, 2 Tbsp plum extract, 1/4 tsp ginger powder, 2 Tbsp oligodang (or corn syrup), and a pinch of black pepper. Add 2 cups of cola and 1 cup of water (or the reserved chicken broth). Stir well to create the sauce. Using cola helps tenderize the chicken and gives it a nice sheen.
Step 8
Let’s prepare the vegetables to accompany the jjimdak. Peel the 4 small potatoes and round off their edges. This prevents them from breaking apart while cooking and keeps them looking neat. Cut them into pieces about 3-4cm in size.
Step 9
Prepare the carrot, about 4cm in length, and cut it into pieces similar in size to the potatoes. This adds a lovely color and texture.
Step 10
Remove the stems and seeds from the 5 cheongyang peppers, then slice them into bite-sized pieces. If you like it spicier, you can leave some of the seeds in.
Step 11
Slice the 1/2 onion into flat pieces (nabak-썰기). Slice the 1/2 stalk of green onion diagonally. Thinly slice the 3 whole garlic cloves. All the vegetables are now ready.
Step 12
Place the marinated chicken in a wide, deep pot. Add only half of the prepared sauce and mix well with the chicken. It’s best to add the sauce gradually and adjust the seasoning as it cooks, rather than adding it all at once and making it too salty.
Step 13
Simmer the chicken over medium heat for a while to allow the sauce to penetrate. Once the sauce has absorbed a bit, add the firmer vegetables first. Start with the carrots, wait about 2-3 minutes, then add the potatoes. Adding vegetables in order of their firmness helps them cook evenly and maintain their shape.
Step 14
When the potatoes are partially cooked, add the onion, green onion, sliced garlic, and cheongyang peppers. Pour in the remaining sauce and simmer until all the ingredients are well combined and glossy.
Step 15
As the jjimdak nears completion, add the prepared glass noodles. If you soak the glass noodles beforehand, they will cook quickly. Cook them in boiling water for about 1-2 minutes, then rinse under cold water and drain. This prevents them from sticking together and ensures they remain tender.
Step 16
Arrange the cooked glass noodles attractively over the well-simmered jjimdak, and your delicious jjimdak is ready! Enjoy this warm, homemade jjimdak and stay strong and healthy through these challenging times!
