Savory Braised Chicken (Jjimdak)
Incredibly Simple, Absolutely Delicious! The Ultimate Value-for-Money Braised Chicken!
Today, I’m sharing a super easy yet guaranteed-to-be-delicious Jjimdak recipe. Using flat glass noodles is a game-changer for texture! You must try it!
Chicken Marination- 1 whole chicken, prepared
- Water (enough to cover the chicken)
- 1 pinch of salt
- 2 Tbsp vinegar
Main Ingredients- 1 onion
- 5 cloves garlic
- 1 stalk green onion
- 1 carrot
- 1/2 head cabbage (or same amount as onion)
- 1 potato
- 100g flat glass noodles
- 5-8 dried chili peppers
- A pinch of black pepper
Savory Soy Sauce Base- 50g sugar (approx. 4 Tbsp)
- 2 Tbsp garlic powder
- 200ml soy sauce (approx. 1 cup)
- 2 Tbsp rice wine (mirin) or cooking wine
- 600ml water (approx. 3 cups)
- 2 Tbsp gochugaru (Korean chili powder)
- 1 onion
- 5 cloves garlic
- 1 stalk green onion
- 1 carrot
- 1/2 head cabbage (or same amount as onion)
- 1 potato
- 100g flat glass noodles
- 5-8 dried chili peppers
- A pinch of black pepper
Savory Soy Sauce Base- 50g sugar (approx. 4 Tbsp)
- 2 Tbsp garlic powder
- 200ml soy sauce (approx. 1 cup)
- 2 Tbsp rice wine (mirin) or cooking wine
- 600ml water (approx. 3 cups)
- 2 Tbsp gochugaru (Korean chili powder)
Cooking Instructions
Step 1
First, to remove any gamey smell from the chicken and tenderize the meat, we’ll marinate it. Fill a bowl with enough water to cover the chicken, then add a pinch of salt and 2 tablespoons of vinegar. Stir well.
Step 2
Place the prepared chicken into the marinating liquid. Cover with plastic wrap and refrigerate for at least 20 minutes. If you have more time, marinating for 30 minutes to an hour will yield even better results.
Step 3
The star of Jjimdak, glass noodles, should be soaked in lukewarm water for 30 minutes before cooking. Using flat glass noodles will absorb the sauce beautifully, making them even tastier.
Step 4
Chop the onion into large pieces. Cutting them too small can cause them to become mushy when cooked, so aim for large wedges, about 1/4 or 1/6 cuts.
Step 5
The garlic cloves can be sliced or minced, but for this recipe, we’ll simply trim the ends off the whole cloves for presentation.
Step 6
Chop the green onion into large, long pieces. If they are very long, you can cut them into 2-3 segments. You can remove them after cooking or eat them with the dish.
Step 7
Peel the carrot and cut it into bite-sized, chunky pieces suitable for Jjimdak. Slices about 0.5 cm thick, or cubes, work well for even cooking.
Step 8
Chop the cabbage into large pieces, similar in size to the onions. As it cooks, it releases sweetness, enhancing the flavor of the Jjimdak.
Step 9
Peel the potato and cut it into cubes, the most common cut for Jjimdak. Aim for uniform cubes of about 2-3 cm to ensure they cook evenly.
Step 10
Now, let’s make the delicious soy sauce base, the heart of Jjimdak. In a deep bowl, combine 50g sugar, 2 tablespoons garlic powder, 200ml soy sauce, and 2 tablespoons of rice wine (or mirin). Mix well.
Step 11
In a large pot or wok, add the marinated chicken and all the chopped vegetables (onion, garlic, green onion, carrot, cabbage, potato). It’s best to place the chicken at the bottom.
Step 12
Pour the prepared savory soy sauce mixture evenly over the ingredients. Ensure the chicken and vegetables are well-coated.
Step 13
Add 600ml of water. This provides enough liquid for the chicken and vegetables to cook through and for the glass noodles to absorb.
Step 14
Cover the pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 30 minutes. Stirring occasionally can help prevent sticking.
Step 15
After 30 minutes, remove the lid and check if the chicken is cooked. If the sauce hasn’t reduced too much, gently stir the contents, then add 2 tablespoons of gochugaru (Korean chili powder) and mix well. Gochugaru adds a pleasant spiciness.
Step 16
Sprinkle a pinch of black pepper to further eliminate any remaining gamey odors and enhance the overall flavor.
Step 17
At this point, add 5-8 whole dried chili peppers. This will impart a subtle spiciness and a fragrant aroma. If you like it spicier, you can increase the number of chilies or add some fresh spicy peppers.
Step 18
Cover the pot again and let it simmer for another 5 minutes to allow the flavor and aroma of the dried chilies to infuse.
Step 19
Now, add the pre-soaked flat glass noodles to the Jjimdak pot. Gently place them in to prevent them from breaking apart.
Step 20
After adding the noodles, continue to simmer for about 6 more minutes, uncovered. The noodles will absorb the delicious sauce, becoming chewy and thoroughly infused with the Jjimdak flavor.
Step 21
Transfer the deliciously prepared Jjimdak to a large serving plate or a dedicated Jjimdak bowl. It’s best enjoyed immediately while hot!
