Spicy Braised Chicken (Jjimdak) to Relieve Stress
The Perfect Summer Elixir! A Fantastic Fusion of Dakbokkeumtang and Jjimdak: Spicy Jjimdak Recipe
Craving chicken dishes during this hot summer? This recipe offers the best of both worlds: the savory, slightly sweet flavor of jjimdak combined with the spicy kick of dakbokkeumtang. With a rich, savory sauce, it’s perfect for spooning over rice and makes an excellent, energizing meal to beat the summer heat and boost your vitality.
Main Ingredients
- 1kg Chicken pieces for braising (dakbokkeumtang cut)
- 3 Potatoes
- 1/2 Carrot
- 1 Onion
- 2 Green onions
- 4 Korean chili peppers (cheongyang peppers)
- 1 pack Enoki mushrooms
- 30g Glass noodles (dangmyeon)
- 1 handful Rice cakes (tteok)
Spicy Seasoning
- 3 Tbsp Gochujang (Korean chili paste – sun-dried type)
- 3 Tbsp Soy sauce
- 4 Tbsp Sugar
- 0.5 Tbsp Ginger powder (or minced ginger)
- 0.5 Tbsp Curry powder
- 0.5 Tbsp Black pepper
- 4 Tbsp Gochugaru (Korean chili flakes – hot type)
- 1.5 Tbsp Minced garlic
- 2 Tbsp Mirin (cooking wine)
- 3 Tbsp Gochujang (Korean chili paste – sun-dried type)
- 3 Tbsp Soy sauce
- 4 Tbsp Sugar
- 0.5 Tbsp Ginger powder (or minced ginger)
- 0.5 Tbsp Curry powder
- 0.5 Tbsp Black pepper
- 4 Tbsp Gochugaru (Korean chili flakes – hot type)
- 1.5 Tbsp Minced garlic
- 2 Tbsp Mirin (cooking wine)
Cooking Instructions
Step 1
First, let’s prepare the chicken. I’m using 1kg of chicken pieces typically used for braising. To make the dish cleaner and less greasy, you can trim away the white fatty parts from inside the skin. (Optional) Soaking the chicken in milk for about 10 minutes is also a great way to remove any gamey odors. However, since we’ll be blanching the chicken today, I’ve skipped the milk soak and trimmed the fat and skin for a leaner, spicier result.
Step 2
We’ll blanch the chicken to remove any unwanted odors. Bring water to a boil in a pot and add bay leaves, rosemary, and whole peppercorns. If you have these aromatics, great! If not, it’s perfectly fine to just blanch the chicken in plain boiling water.
Step 3
Peel the potatoes using a peeler and cut them into thick, chunky pieces, about 4 to 6 wedges per potato. Cutting them large helps them hold their shape while cooking and adds a satisfying texture.
Step 4
Wash and peel the carrot, then cut it into thick, similar-sized pieces as the potatoes.
Step 5
Cut the onion into large wedges, about 6 to 8 pieces depending on its size. Onions will add sweetness and depth of flavor as they cook.
Step 6
Chop the green onions into large pieces. These will be added towards the end to add a fresh, aromatic finish.
Step 7
To add a spicy kick, slice the Korean chili peppers (cheongyang peppers) diagonally. Adjust the number of peppers based on your spice preference. I used 4, but feel free to add more if you like it extra hot!
Step 8
Trim the base of the enoki mushrooms. If you’re using rice cakes (tteok) and glass noodles (dangmyeon) as add-ins, soak them in cold water beforehand. This prep ensures everything is ready for easy assembly later.
Step 9
Once the water with aromatics is boiling, add the prepared chicken pieces to the pot.
Step 10
Blanch the chicken over high heat for about 10 minutes. This step effectively removes impurities and any gamey smell from the chicken.
Step 11
Now, let’s make the star of our dish: the spicy sauce! This recipe is for 1kg of chicken, but this versatile sauce can be used for other chicken dishes or even pork dishes.
Step 12
In a bowl, combine 3 Tbsp gochujang, 3 Tbsp soy sauce, 4 Tbsp sugar, 0.5 Tbsp ginger powder, 0.5 Tbsp curry powder, 0.5 Tbsp black pepper, 4 Tbsp gochugaru, 1.5 Tbsp minced garlic, and 2 Tbsp mirin. Mix everything thoroughly until well combined. Your delicious jjimdak sauce is ready!
Step 13
Rinse the blanched chicken under cold running water to remove any residue. This helps create a clearer, cleaner sauce.
Step 14
Add the cleaned chicken to the prepared sauce and toss to coat evenly. Transfer the sauced chicken to the cooking pot.
Step 15
Arrange the chunky potatoes, carrots, and Korean chili peppers on top of the chicken. Add one-third of the sliced onion. Pour in about 300ml of water, cover the pot, and bring to a boil.
Step 16
Simmer over medium heat for about 15 to 20 minutes, stirring occasionally to ensure the sauce coats the chicken and vegetables evenly. You’ll notice the sauce thickening as it reduces.
Step 17
If you forgot to soak the glass noodles, cook them separately according to package directions and then rinse them under cold water. This will keep them chewy and prevent them from getting mushy.
Step 18
Once the chicken is seasoned and the sauce has thickened, add the remaining onion and the chopped green onions. Let it simmer briefly to allow their flavors to meld into the dish.
Step 19
When the onions are tender and translucent, add the soaked glass noodles, enoki mushrooms, and rice cakes to the pot. Cook for another 3 to 5 minutes until everything is heated through and well combined. Your delicious spicy jjimdak is ready!
Step 20
Voilà! Behold your mouthwatering Spicy Jjimdak. This is the ultimate summer dish for a boost of energy! Enjoying this spicy chicken will make you sweat out the heat and feel invigorated, perfect for any summer day. By removing the skin, this jjimdak is less greasy yet packed with flavor, making it an irresistible dish that will have you reaching for more rice!
