Savory Soy Sauce Braised Chicken (Jjimdak) – A Family Favorite
Delicious Soy Sauce Braised Chicken (Jjimdak) for the Whole Family!
Enjoy a homemade, restaurant-quality Soy Sauce Braised Chicken (Jjimdak) that’s both easy and incredibly satisfying! The tender chicken, infused with a savory-sweet soy sauce glaze, pairs perfectly with chewy rice cakes and vibrant vegetables. It’s a delightful dish that will impress everyone, perfect for special occasions or a cozy weeknight meal. Get ready to create a culinary masterpiece!
Main Ingredients for a Hearty Jjimdak
- 1kg Chicken (cut into pieces)
- 2 medium Potatoes
- 100g Sweet Potato (about 1/2 medium)
- 1 Onion
- 1/2 stalk Green Onion
- 100g Carrot
- 1 King Oyster Mushroom
- 10 pieces Tteokbokki Rice Cakes
- 600ml Water
The Perfect Soy Sauce Marinade
- 8 Tbsp Soy Sauce (Korean ‘Jin’ or regular)
- 3 Tbsp Mirin (Rice Wine)
- 2 Tbsp Sugar
- 3 Tbsp Corn Syrup (or Oligosaccharide)
- 1 Tbsp Oyster Sauce
- 1 Tbsp Minced Garlic
- 8 Tbsp Soy Sauce (Korean ‘Jin’ or regular)
- 3 Tbsp Mirin (Rice Wine)
- 2 Tbsp Sugar
- 3 Tbsp Corn Syrup (or Oligosaccharide)
- 1 Tbsp Oyster Sauce
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
If using frozen tteokbokki rice cakes, soak them in water until softened and pliable. This ensures they remain chewy and don’t break apart during cooking.
Step 2
Peel the potatoes. It’s best to cut them into large, bite-sized pieces, about quarters, so they don’t disintegrate when cooked.
Step 3
Cut the potatoes into 4 pieces each.
Step 4
Peel the sweet potatoes and cut them into quarters as well, similar in size to the potatoes. The sweet potato will add a lovely sweetness to the dish as it cooks.
Step 5
Cut the onion and carrot into quarters. These vegetables will add both flavor and texture to the jjimdak.
Step 6
Slice the green onion diagonally. This will be added towards the end for a fresh aroma and bite.
Step 7
Trim the ends of the king oyster mushroom and cut it into thick, bite-sized pieces for a satisfying texture.
Step 8
Thoroughly wash the chicken pieces to remove any impurities. This step is crucial for a clean, non-gamey flavor.
Step 9
Drain the chicken pieces well in a colander. Excess water can hinder the blanching process.
Step 10
Bring a pot of water to a rolling boil. Blanching the chicken in boiling water helps to remove any residual blood and impurities.
Step 11
Add the chicken to the boiling water and blanch for about 10 minutes. This step purifies the chicken, resulting in a cleaner taste and texture.
Step 12
Rinse the blanched chicken under cold running water. This helps to cool it down and remove any remaining impurities, making the chicken more tender.
Step 13
Transfer the rinsed chicken to a clean pot or Dutch oven where you will cook the jjimdak.
Step 14
Pour in 600ml of fresh water. This will form the base of the braising liquid.
Step 15
Add all the sauce ingredients to the pot: 8 Tbsp soy sauce, 3 Tbsp mirin, 2 Tbsp sugar, 3 Tbsp corn syrup, 1 Tbsp oyster sauce, and 1 Tbsp minced garlic. Whisk to combine.
Step 16
Cover the pot and bring to a simmer over medium heat. Let it cook for about 10 minutes to allow the chicken to start absorbing the flavors and release its own juices.
Step 17
After 10 minutes, add the prepared potatoes, sweet potatoes, carrots, and king oyster mushrooms to the pot.
Step 18
Cover the pot again and continue to simmer until the vegetables are tender. The natural sweetness from the vegetables will enhance the overall flavor profile.
Step 19
Occasionally, lift the lid and spoon some of the braising liquid over the chicken and vegetables. This ensures even distribution of flavor and prevents drying.
Step 20
Check if the potatoes and sweet potatoes are tender by piercing them with a fork. They should be cooked through but still hold their shape.
Step 21
Once the root vegetables are tender, add the pre-soaked tteokbokki rice cakes and the sliced green onions. Add these towards the end so the rice cakes don’t overcook and become mushy.
Step 22
Simmer for a few more minutes until everything is heated through and the rice cakes are perfectly chewy. Avoid overcooking at this stage.
Step 23
Transfer the jjimdak to a serving platter. Spoon some of the rich soy sauce glaze over the rice cakes to ensure they are coated and look appetizing.
Step 24
Finish by sprinkling toasted sesame seeds over the top for a nutty aroma and beautiful presentation. Enjoy your delicious homemade Jjimdak!
Step 25
Serve on a plate and sprinkle with sesame seeds to finish!
