Eonam Teacher’s 10,000 Won Jjimdak Recipe
Ryu Soo-young’s Jjimdak from PyunStaurant: 🥘 A Delicious Dinner Menu Suitable for Special Occasions
Recreate Ryu Soo-young’s famous ‘10,000 Won Jjimdak’ recipe easily at home! Crispy on the outside, tender on the inside chicken combined with a savory special sauce creates a magnificent dinner. This recipe is so simple, even beginner cooks can follow along perfectly!
Jjimdak Main Ingredients- 500g Chicken for Stew (pre-cut)
- 50g Wide Glass Noodles
- 1/2 Onion
- 2 Potatoes (approx. 250g)
- 0.5 Large Green Onion
- 1/2 handful Dried Chili Peppers (adjust to taste)
- 1/2 Tbsp Minced Garlic
- A tiny bit of Minced Ginger (optional)
- 450ml Water
- 1 Tbsp Vinegar (to remove chicken gamey smell)
- 10 twists Black Pepper
Special Jjimdak Sauce- 4 Tbsp Soy Sauce
- 1.5 Tbsp Sugar
- 1 Tbsp Commercial Jjajang Powder
- 1 Tbsp Oyster Sauce
- 4 Tbsp Soy Sauce
- 1.5 Tbsp Sugar
- 1 Tbsp Commercial Jjajang Powder
- 1 Tbsp Oyster Sauce
Cooking Instructions
Step 1
First, prepare one of the key ingredients for Jjimdak: the glass noodles. Take 50g of wide glass noodles and soak them in lukewarm water for about 30 minutes until fully softened. Soaking them in advance ensures that the noodles will be chewy yet tender when cooked, resulting in a wonderful texture. (Using lukewarm water is better for texture than cold or hot water.)
Step 2
Wash the 500g of pre-cut chicken for stew thoroughly. Then, make cuts into the chicken pieces to help the Jjimdak sauce penetrate deeply. Making cuts allows the seasoning to absorb better, leading to a more flavorful Jjimdak.
Step 3
Now, it’s time to prepare the vegetables. Slice 1/2 onion into thick strips. Finely chop 0.5 large green onion. Peel the 2 potatoes and cut them into large, 3-4 equal pieces. Cutting them this way prevents them from breaking apart while cooking and ensures they become tender.
Step 4
Preheat a wide frying pan over high heat until sufficiently hot. Add the drained chicken pieces, skin-side down. Sprinkle with 3 pinches of salt. Sear the chicken over high heat for about 3 minutes until the skin is nicely browned. This searing process removes any gamey smell from the chicken and adds a richer flavor.
Step 5
After 3 minutes, flip the chicken and sear the other side for another 3 minutes. Once both sides are golden brown, add 1/2 handful of dried chili peppers. Stir-fry for about 1-2 minutes, allowing the spicy aroma of the chilies to infuse into the chicken fat. This adds a subtle spiciness that elevates the Jjimdak.
Step 6
Now, let’s make the special sauce that defines the Jjimdak’s flavor. Pour 4 Tbsp of soy sauce into the pan and bring it to a simmer. Then, add 1.5 Tbsp of sugar, 1 Tbsp of commercial jjajang powder, and 1 Tbsp of oyster sauce. Mix well. The jjajang powder adds a deep umami flavor and rich color, making the Jjimdak taste even better.
Step 7
To the well-stirred sauce, add the sliced onion, chopped green onion, 1/2 Tbsp minced garlic, and a little minced ginger. Stir-fry over high heat until the onions become translucent and tender. The sweetness from the vegetables will blend with the sauce, creating a delicious base.
Step 8
Once the vegetables are tender, pour in 400ml of water. Add 1 Tbsp of vinegar, which effectively neutralizes any gamey odor from the chicken, enhancing the Jjimdak’s natural flavor.
Step 9
Add 10 twists of black pepper. Bring the mixture to a boil over high heat, then reduce the heat slightly and cover. Let it simmer for 7-8 minutes. During this step, the chicken will absorb the flavorful broth.
Step 10
After 7-8 minutes, remove the lid and arrange the large potato pieces around the chicken. Cover again and simmer over medium heat for about 15 minutes, allowing the potatoes to cook until tender.
Step 11
When the potatoes are almost cooked, remove the lid and increase the heat to high for another 5 minutes to reduce the sauce. At this point, carefully push the pre-soaked glass noodles to one side of the pan. The noodles will absorb the rich sauce, becoming even more delicious.
Step 12
If the sauce seems too reduced and there isn’t enough liquid for the noodles to cook properly, carefully add an additional 50ml of water. This ensures the noodles cook through and the Jjimdak remains moist.
Step 13
Continue to simmer for another 3-4 minutes, or until the glass noodles are tender and cooked through. This allows all the ingredients to meld together into a fantastic flavor. Adjust the simmering time based on the desired sauce consistency.
Step 14
Serve the beautifully cooked Jjimdak on a large plate. For an extra touch, sprinkle with chili powder and a generous amount of toasted sesame seeds. Your ‘Eonam Teacher’s 10,000 Won Jjimdak’ is now complete! Enjoy a delightful meal, whether it’s for a special occasion or just a regular day!
