Savory Soy Sauce Braised Chicken (Jjimdak)
Boost Your Health with Delicious Soy Sauce Jjimdak
Let’s make some soy sauce braised chicken (jjimdak) generously seasoned with mushroom powder. This recipe offers a deep, savory flavor profile that’s perfect for a hearty meal.
Main Ingredients- Chicken for stir-fry (approx. 800g)
- Water: 5 cups (approx. 900ml)
- Small coffee powder sachets: 3 (or 1 Tbsp instant coffee)
- Red chili pepper: 1 (optional)
- Onion: 1/2
- Potatoes: 3
- Mushroom powder: 1 Tbsp
- Soy sauce: 120ml
- Dark brown sugar: 3 Tbsp
- Oligosaccharide (corn syrup): 3 Tbsp
- Minced garlic: 1 Tbsp (generous)
- Black pepper: A pinch
Cooking Instructions
Step 1
First, rinse the chicken pieces 1 to 2 times under running water to remove any impurities. This step ensures a cleaner flavor in your finished jjimdak.
Step 2
Pour 5 cups of water (approximately 900ml) into a large pot. Since jjimdak is cooked by reducing the liquid, starting with a generous amount of water is recommended.
Step 3
Add 120ml of soy sauce to the pot. This is roughly two-thirds of a standard paper cup. If you don’t have measuring spoons, this visual guide should help.
Step 4
Stir the soy sauce and water together to combine.
Step 5
Add 3 sachets of small coffee powder. Coffee is an excellent ingredient for removing any unwanted gamey smell from the chicken and adding depth to the flavor. Don’t worry, it won’t make the dish taste like coffee! (If you don’t have coffee powder sachets, you can use 1 tablespoon of instant coffee.)
Step 6
Cover the pot and bring it to a boil over high heat. Once it starts boiling, skim off any impurities or foam that rise to the surface using a spoon. This will result in a clearer and more refined broth.
Step 7
Once the broth is boiling, add 3 tablespoons of dark brown sugar. This will add sweetness to the braising liquid.
Step 8
Stir in 3 tablespoons of oligosaccharide (or corn syrup) and a generous tablespoon of minced garlic. The oligosaccharide will add a lovely sheen, and the garlic will impart a rich aroma. Give it a good stir to meld the flavors.
Step 9
While the chicken is simmering, prepare your vegetables. Peel the potatoes and cut them into bite-sized pieces, about 2-3cm thick. Slice the onion thickly. (You can also add carrots or green onions if you like.)
Step 10
Add the prepared potatoes and onion to the pot. If you have wide glass noodles (dangmyeon) or regular glass noodles that have been soaked, this is the time to add them.
Step 11
Finally, sprinkle a pinch of black pepper over the ingredients to further enhance the flavor and eliminate any remaining odors.
Step 12
Add 1 tablespoon of mushroom powder. Mushroom powder is a secret ingredient that elevates the umami and deepens the flavor of the jjimdak. Definitely try adding it!
Step 13
If you prefer a spicier kick, add one sliced red or dried chili pepper. Omit this step if you’re cooking for children or don’t enjoy spicy food.
Step 14
Cover the pot again and reduce the heat to medium. Let it simmer gently for about 20 to 30 minutes, allowing the flavors to meld.
Step 15
If you are using regular glass noodles or other types of noodles (besides the wide ones already added), add them now. As the noodles cook, they will absorb the delicious sauce, making them even more flavorful.
Step 16
Cover the pot again and continue to cook over medium heat for another 10 to 15 minutes, or until the noodles are tender. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
Step 17
Once the chicken is tender and the sauce has thickened to your liking, your jjimdak is ready! Carefully transfer the delicious braised chicken to a serving platter or serve directly from the pot.
Step 18
Your mouth-watering soy sauce jjimdak is complete! Enjoy this comforting dish with a bowl of warm rice.
