Golden Ratio Braised Chicken (Jjimdak)
The Ultimate Homemade Jjimdak: A Foolproof Soy Sauce Braised Chicken Recipe
Introducing a truly delicious Jjimdak recipe that will impress everyone! Building on the popularity of Dakbokkeumtang (spicy braised chicken), this version uses a savory soy sauce base, incorporates flat glass noodles, and features a secret sauce for elevated taste and visual appeal. This is the definitive Jjimdak recipe. Find more details on our blog: https://blog.naver.com/beachblu/222267349640
Main Ingredients & Vegetables- 1kg chicken cut for braising (Dakbokkeumtang style)
- 1 carrot
- 1/2 onion
- 1/2 zucchini
- 1 potato
- 1 stalk green onion (scallion)
- 5 Korean green chili peppers (Cheongyang peppers)
- 2 shiitake mushrooms
- 1 handful flat glass noodles
- 7 dried chili peppers (or Vietnamese chili peppers)
- 10 whole garlic cloves
Golden Ratio Jjimdak Sauce- 1/2 cup sugar (approx. 90g)
- 1/2 cup soy sauce (approx. 90ml)
- 1/3 cup corn syrup or oligosaccharide (approx. 60ml)
- 1 tsp grated ginger
- 2 Tbsp cooking wine (Mirin or similar)
- 1 Tbsp Chunjang (black bean paste)
- A little sesame oil
- A little black pepper
- 400ml water
- 1/2 cup sugar (approx. 90g)
- 1/2 cup soy sauce (approx. 90ml)
- 1/3 cup corn syrup or oligosaccharide (approx. 60ml)
- 1 tsp grated ginger
- 2 Tbsp cooking wine (Mirin or similar)
- 1 Tbsp Chunjang (black bean paste)
- A little sesame oil
- A little black pepper
- 400ml water
Cooking Instructions
Step 1
First, it’s crucial to remove any gamey smell from the chicken. Rinse 1kg of chicken cut for braising thoroughly. Then, submerge the chicken in rice water for 30 minutes. Rice water is excellent at removing impurities and any unwanted odors.
Step 2
Drain the chicken completely after soaking it in rice water. Place it in a colander to let excess water drip off. This step helps prevent oil splattering when stir-frying and ensures the chicken cooks beautifully.
Step 3
Now, let’s prepare the vegetables. Soak the flat glass noodles in lukewarm water for about 30 minutes beforehand. This will make them pleasantly chewy and tender when added to the dish.
Step 4
Cut the potatoes, carrots, zucchini, and onion into large, bite-sized pieces, similar in size to the chicken pieces. Cutting them into half-moon shapes looks appealing and helps them absorb the sauce well. Trim the stems off the shiitake mushrooms and slice them.
Step 5
Lightly smash the whole garlic cloves with the side of your knife or score them. This allows their aromatic flavor to infuse more deeply into the braising liquid.
Step 6
Slice the Korean green chili peppers diagonally for a touch of heat. Cut the green onion into large pieces to ensure they soak up the sauce nicely. (If using red chili peppers for color, slice them now too.)
Step 7
It’s time to make the secret sauce that defines the Jjimdak! In a pot or bowl, combine all the sauce ingredients: sugar, soy sauce, corn syrup, grated ginger, cooking wine, Chunjang, black pepper, and water.
Step 8
Stir well until the sugar is completely dissolved to create your delicious Jjimdak sauce. The Chunjang adds a wonderful umami depth and rich flavor.
Step 9
Heat a large pot or pan over medium heat. Add a little cooking oil, then sauté the chopped onion and smashed garlic until fragrant. Once the onion becomes slightly translucent, add the drained chicken and stir-fry until the surfaces turn white. Browning the chicken first helps to seal in its juices.
Step 10
Once the chicken’s exterior is cooked and looks white, pour in the prepared Jjimdak sauce and add the dried chili peppers. Bring the mixture to a boil over high heat. This stage allows the sauce to beautifully permeate the chicken.
Step 11
When the sauce comes to a boil, add the potatoes, carrots, and shiitake mushrooms. Reduce the heat to medium and let it simmer for about 15 minutes. If a lot of foam rises to the surface during cooking, skim it off gradually with a spoon for a cleaner broth.
Step 12
Once the vegetables are partially tender and the sauce has reduced slightly, add the zucchini and Korean green chili peppers. Continue to simmer over medium heat for another 5 minutes. Be careful not to overcook, as the vegetables can become mushy.
Step 13
Now, reduce the heat to low. Add the soaked flat glass noodles, large pieces of green onion, and (red chili peppers). Simmer for just 3 more minutes. The soaked noodles cook very quickly, so adding them at the end preserves their chewy texture.
Step 14
Finally, just before turning off the heat, drizzle in a little sesame oil and sprinkle generously with sesame seeds for an added nutty aroma. Your delicious Jjimdak is ready to be enjoyed with a warm bowl of rice!
