Savory and Sweet Braised Chicken (Jjimdak) Recipe
Making Delicious Jjimdak at Home
Craving some Jjimdak today? With ingredients already on hand, let’s make this flavorful dish at home. Its irresistible sweet and savory taste is sure to be a hit!
Main Ingredients
- 1 pack Chicken Drumsticks (thawed)
- 1 pack Chicken Wings (thawed)
- Glass noodles (desired amount)
- 1 Potato (medium-sized)
- 1 Mushroom (your favorite type)
- 1/2 Onion
- 2 Korean Green Chilies (Cheongyang chili peppers)
- 1/2 Scallion (Green onion)
Braising Sauce
- 1 Tbsp minced garlic
- 7 Tbsp soy sauce
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp corn syrup
- 1 tsp plum extract
- Pinch of black pepper
- 1 tsp sesame oil
- 1 Tbsp minced garlic
- 7 Tbsp soy sauce
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp corn syrup
- 1 tsp plum extract
- Pinch of black pepper
- 1 tsp sesame oil
Cooking Instructions
Step 1
First, prepare 1 pack each of chicken drumsticks and wings. Ensure any frozen chicken is fully thawed at room temperature. You can also use pre-cut chicken for jjimdak. This recipe uses drumsticks and wings. Soak the glass noodles in lukewarm water to your desired amount. This helps them rehydrate faster during cooking.
Step 2
Wash and prepare the potatoes, onion, and mushrooms. Rinse the Korean green chilies as well. Chop the scallion into bite-sized pieces. (While not pictured, scallions are an essential part of the dish.) I’m using pre-chopped and frozen scallions, but fresh ones work perfectly too.
Step 3
Cut the prepared vegetables into appropriate sizes. Dice the potatoes and onion into roughly 2-3 cm cubes. Slice the mushrooms similarly. Chop the Korean green chilies. Tip: Mushrooms add wonderful flavor but are not strictly necessary. Feel free to substitute with other vegetables or mushrooms you enjoy, like shiitake or oyster mushrooms.
Step 4
The secret to delicious Jjimdak lies in the sauce! In a small bowl, combine 1 Tbsp minced garlic, 7 Tbsp soy sauce, 1 Tbsp Mirin (rice wine), 1 Tbsp corn syrup, 1 tsp plum extract, a pinch of black pepper, and 1 tsp sesame oil. Mix well to create the braising sauce. Having the sauce ready beforehand makes the cooking process much smoother.
Step 5
Rinse the thawed chicken drumsticks and wings. Place the chicken in a pot and add enough water to cover it. Add Mirin (about 1 cup of soju equivalent) and the diced potatoes. Adding potatoes at this stage helps them cook faster. This allows the chicken and potatoes to cook together.
Step 6
Once the chicken starts to turn white on the surface, pour in the pre-made braising sauce. Ensure the sauce coats the chicken evenly.
Step 7
After adding the sauce, toss in the prepared onion, scallions, mushrooms, and Korean green chilies. This allows their sweetness and aroma to infuse into the Jjimdak broth.
Step 8
Stir everything together gently to combine, then cover the pot with a lid. Bring to a boil over high heat. It’s important to simmer until the flavors meld together.
Step 9
Reduce the heat to medium-high and let it simmer, stirring occasionally and checking that the sauce doesn’t boil over. Let the sauce reduce and thicken.
Step 10
Check if the potatoes are fully cooked by piercing them with a chopstick or fork. They should be tender and easy to penetrate. If the potatoes are still firm, cover the pot and continue cooking on medium heat for a bit longer (the chicken should already be cooked through by now). Once the potatoes are tender, sprinkle with sesame seeds and add the soaked glass noodles. Glass noodles cook very quickly, so add them towards the end.
Step 11
Gently stir to combine the noodles without breaking them. Since the glass noodles have been pre-soaked, be careful not to overcook them, as they can become mushy. Cook for about 1-2 more minutes until the noodles are tender.
Step 12
Continue simmering until the sauce has reduced to your desired consistency. Once the sauce is thickened, turn off the heat and serve your delicious Jjimdak! Your savory and sweet braised chicken is ready!
