Easy & Delicious Cola Braised Chicken (Jjimdak)
Homemade Cola Jjimdak Recipe
Better than store-bought! This recipe introduces an easy way to make sweet and savory braised chicken using cola. Perfect for special occasions or a hearty meal.
Main Ingredients- 800g chicken, cut for braising
- 100g dried glass noodles, soaked in cold water for 20-30 minutes
- 2 potatoes, cut into large chunks
- 2 Korean green chilies (cheongyang chili), sliced diagonally
- 1/2 carrot, cut into large chunks
- 1/2 green onion, cut into long pieces
Sauce Ingredients- 500ml zero-calorie cola
- 100ml soy sauce
- 1 Tbsp minced garlic
- 2 Tbsp oligosaccharide (adjust to taste)
- Pinch of black pepper
- 1 Tbsp perilla oil (or sesame oil)
- 500ml zero-calorie cola
- 100ml soy sauce
- 1 Tbsp minced garlic
- 2 Tbsp oligosaccharide (adjust to taste)
- Pinch of black pepper
- 1 Tbsp perilla oil (or sesame oil)
Cooking Instructions
Step 1
First, thoroughly wash the chicken under cold running water to remove any internal organs and blood. Washing carefully helps eliminate any gamey odor, ensuring a clean-tasting jjimdak.
Step 2
Blanch the chicken in boiling water for about 3-5 minutes. This step removes impurities and further reduces any lingering odors, resulting in a cleaner and more delicious braised chicken.
Step 3
Prepare the vegetables. Cut the green onion into about 5cm long pieces. Dice the potatoes and carrot into large chunks. Slice the Korean green chilies diagonally.
Step 4
Score the chicken pieces with a knife. This allows the sauce to penetrate deeply into the meat, especially around the drumsticks, making it more flavorful.
Step 5
Trim the tips of the chicken wings. Rinse the blanched chicken thoroughly under running water. This step ensures a cleaner final dish.
Step 6
Place the blanched chicken in a wide pan. Add the zero-calorie cola, soy sauce, minced garlic, and black pepper. Bring to a boil over high heat. Taste and add oligosaccharide if you prefer it sweeter.
Step 7
Once the sauce comes to a rolling boil, add the large chunks of potato and carrot first, placing them towards the bottom of the pan. This ensures they cook evenly and become tender while absorbing the rich flavors of the sauce.
Step 8
Soak the glass noodles in cold water for 20-30 minutes as per the recipe instructions. You can adjust the soaking time based on the amount of noodles used.
Step 9
Reduce the heat to medium-low. Once the sauce begins to thicken, add the soaked glass noodles, green onion, and Korean green chilies. Continue to cook until all ingredients are tender and well-combined.
Step 10
Just before turning off the heat, drizzle in 1 tablespoon of perilla oil for a fragrant finish. Sesame oil can also be used. Enjoy your delicious Cola Jjimdak!
