Special Braised Chicken & Chashu with Traditional Korean Tonic Tea (Ssanghwangtang)
Gas Stove Not Required! Ssanghwangtang Braised Chicken & Ssanghwangtang Pork Belly Rolls Made with a Noodle Pot – A Luxurious Korean Herbal Dish Suitable for Guests, Even for Homebodies!
No gas stove? No problem! Your noodle pot, a must-have for any dorm room, can create a fantastic dish! This recipe uses Ssanghwangtang, a traditional Korean herbal tonic, to create a wonderfully aromatic and flavorful braised chicken (Jjimdak) and pork belly rolls (Chashu). It’s perfect for when you want to impress guests or simply enjoy a special meal. If you don’t have soy sauce, we highly recommend using pre-made pork rib sauce for a convenient shortcut. This recipe is inspired by ‘Sae-sang-ui-mo-deun-re-si-pi’ and ‘Man-de-re-si-pi’.
Jjimdak (Braised Chicken) Ingredients- 1/2 chicken
- 1 Tbsp salt
- 3 Tbsp soju (Korean rice wine)
- 2 potatoes
- 1/2 carrot
- 1 stalk green onion
- 2 Korean green chili peppers
Jjimdak Sauce Ingredients- 3 Tbsp soy sauce
- 2 Tbsp sugar
- 1/2 Tbsp minced garlic
- 2 Tbsp corn syrup or rice syrup
- A pinch of minced ginger
- A pinch of black pepper
- 1 Ssanghwangtang packet (approx. 100ml)
- 1 Tbsp soju
- 1/2 cup water (approx. 100ml)
Chashu (Pork Belly Roll) Ingredients- 200g pork belly
- 1/2 Tbsp salt
- 1/2 Tbsp whole black peppercorns
- 2 cloves garlic
- 1/2 stalk green onion
- 1/2 onion
- 3 Tbsp soju
Chashu Sauce Ingredients- 3 Tbsp soy sauce
- 2 Tbsp sugar
- 1/2 Tbsp minced garlic
- A pinch of minced ginger
- A pinch of black pepper
- 1 Ssanghwangtang packet (approx. 100ml)
- 1 Tbsp soju
- 1/3 cup water (approx. 67ml)
- 3 Tbsp soy sauce
- 2 Tbsp sugar
- 1/2 Tbsp minced garlic
- 2 Tbsp corn syrup or rice syrup
- A pinch of minced ginger
- A pinch of black pepper
- 1 Ssanghwangtang packet (approx. 100ml)
- 1 Tbsp soju
- 1/2 cup water (approx. 100ml)
Chashu (Pork Belly Roll) Ingredients- 200g pork belly
- 1/2 Tbsp salt
- 1/2 Tbsp whole black peppercorns
- 2 cloves garlic
- 1/2 stalk green onion
- 1/2 onion
- 3 Tbsp soju
Chashu Sauce Ingredients- 3 Tbsp soy sauce
- 2 Tbsp sugar
- 1/2 Tbsp minced garlic
- A pinch of minced ginger
- A pinch of black pepper
- 1 Ssanghwangtang packet (approx. 100ml)
- 1 Tbsp soju
- 1/3 cup water (approx. 67ml)
- 3 Tbsp soy sauce
- 2 Tbsp sugar
- 1/2 Tbsp minced garlic
- A pinch of minced ginger
- A pinch of black pepper
- 1 Ssanghwangtang packet (approx. 100ml)
- 1 Tbsp soju
- 1/3 cup water (approx. 67ml)
Cooking Instructions
Step 1
First, prepare the sauce for both the Jjimdak and Chashu by mixing all the sauce ingredients together. You will divide this sauce equally between the two dishes. For the Jjimdak sauce, add only half of the corn syrup (1 Tbsp) at this stage and mix well.
Step 2
Prepare your ingredients. For the Chashu, cut the green onion into 5cm pieces and the pork belly into thick, approximately 5cm chunks. For the Jjimdak, peel and cut the potatoes and carrot into bite-sized pieces (about 2-3 cm). Slice the green onion and Korean chili peppers diagonally.
Step 3
Now, let’s prepare the Chashu using your noodle pot. Fill the pot with plenty of water and bring it to a boil. Add the whole black peppercorns, 3 Tbsp of soju, and the pork belly chunks. Let it simmer for 20 minutes. This step helps to remove any gaminess from the pork.
Step 4
Next, we’ll blanch the chicken for the Jjimdak. Place the washed chicken pieces in the noodle pot, add water, 1 Tbsp of salt, and 3 Tbsp of soju. Blanch the chicken until its surface turns white and opaque. Rinse the blanched chicken under cold water to remove any impurities.
Step 5
Time to cook the Chashu. Place the blanched pork belly back into the noodle pot. Pour in the prepared Chashu sauce ingredients (soy sauce, sugar, minced garlic, minced ginger, pepper, 1 Ssanghwangtang packet, 1 Tbsp soju, and 1/3 cup water). Bring to a boil over high heat, then reduce to medium-low and simmer for about 15-20 minutes, allowing the sauce to reduce and coat the pork. Flip the pork occasionally to ensure even coating.
Step 6
Finally, let’s complete the Jjimdak. Add the blanched chicken, the cut potatoes, carrots, and the Jjimdak sauce ingredients (soy sauce, sugar, minced garlic, minced ginger, pepper, 1 Ssanghwangtang packet, 1 Tbsp soju, and 1/2 cup water) to the noodle pot. Bring to a boil, then reduce to medium-low and cook for about 10-15 minutes, or until the potatoes and carrots are tender. In the last few minutes, add the diagonally sliced green onions and Korean chili peppers, and simmer briefly. Your delicious Ssanghwangtang Jjimdak is now ready!
