Spicy & Sweet Fusion Rosé Jjimdak
Make Restaurant-Worthy Rosé Jjimdak at Home!
A recipe inspired by 1분미만님, this Rosé Jjimdak is a golden ratio recipe that rivals your favorite jjimdak restaurant! Enjoy the perfect harmony of spicy, sweet, and creamy textures in this irresistible dish. It’s a special meal the whole family will love.
Generous Ingredients for a Rich Rosé Jjimdak Experience
- 900g chicken for stir-fry (choose lean cuts)
- 1 Tbsp cooking wine (to remove odor and tenderize)
- Pinch of black pepper (enhances chicken flavor)
- 1 large potato (approx. 150g, adds a savory depth)
- 1 medium onion (approx. 150g, adds sweetness and aroma)
- 1 thick green onion stalk (approx. 100g, for a fresh, aromatic touch)
- 10 Vienna sausages (fun, ‘pop-in-your-mouth’ texture)
- Dried glass noodles, sufficient amount (approx. 50g, soak beforehand)
- Rice cakes, sufficient amount (tteokbokki or tteokguk style, to your preference)
- Thinly sliced garlic, a good amount (for rich garlic flavor)
- Fresh parsley flakes, a sprinkle (for garnish and fresh aroma)
- 2 Tbsp butter (for added richness)
- 2 Tbsp cooking oil (enhances flavor when used with butter)
The Golden Ratio Rosé Sauce Ingredients
- 2 Tbsp cooking wine (boosts umami)
- 2 Tbsp sugar (adjust sweetness)
- 1 Tbsp corn syrup (for a glossy finish)
- 1/3 Tbsp black pepper (for a hint of spice)
- 1 Tbsp minced garlic (for deep flavor)
- 1 Tbsp oyster sauce (for incredible savory notes)
- 1 Tbsp beef bouillon powder (adds a rich, savory base)
- 1 Tbsp gochujang (Korean chili paste, for that signature spicy kick)
- 2 Tbsp gochugaru (Korean chili flakes, for a brighter heat)
- 1/3 cup soy sauce (approx. 65ml, the savory foundation)
- 1/2 cup broth or water (approx. 100ml, for sauce consistency)
- 250ml milk (for a creamy base)
- 250ml heavy cream (the secret to a perfect rosé sauce!)
- 2 Tbsp cooking wine (boosts umami)
- 2 Tbsp sugar (adjust sweetness)
- 1 Tbsp corn syrup (for a glossy finish)
- 1/3 Tbsp black pepper (for a hint of spice)
- 1 Tbsp minced garlic (for deep flavor)
- 1 Tbsp oyster sauce (for incredible savory notes)
- 1 Tbsp beef bouillon powder (adds a rich, savory base)
- 1 Tbsp gochujang (Korean chili paste, for that signature spicy kick)
- 2 Tbsp gochugaru (Korean chili flakes, for a brighter heat)
- 1/3 cup soy sauce (approx. 65ml, the savory foundation)
- 1/2 cup broth or water (approx. 100ml, for sauce consistency)
- 250ml milk (for a creamy base)
- 250ml heavy cream (the secret to a perfect rosé sauce!)
Cooking Instructions
Step 1
Begin by preparing the 900g of chicken. Trim any excess skin and visible fat. Rinse the chicken thoroughly under cold running water to remove any remaining internal organs and blood. Pat the chicken completely dry with paper towels. Marinate the chicken with 1 Tbsp cooking wine and a pinch of black pepper, ensuring it’s evenly coated. Wrap it and refrigerate for at least 30 minutes. This step is crucial for removing any gamey odors and ensuring the chicken becomes wonderfully tender.
Step 2
Prepare the vegetables and additional ingredients that will add delightful textures to your jjimdak. Peel and cut 1 large potato into approximately 1.5cm thick, bite-sized pieces. Cut 1 medium onion into thick slices. Chop 1 thick stalk of green onion into large pieces for a fresh aroma. Lightly score the Vienna sausages; this helps them cook evenly and absorb the sauce beautifully.
Step 3
It’s time to prepare the chewy rice cakes and soft glass noodles. If your rice cakes are hard, soak them in lukewarm water for a short while. Soak the glass noodles in cold water for at least 20 minutes until pliable. Pre-soaking ensures they cook evenly and prevents them from clumping together during cooking.
Step 4
Let’s build the foundation of flavor by sautéing garlic. Heat 2 Tbsp of butter and 2 Tbsp of cooking oil in a pan over medium-low heat. Add the thinly sliced garlic and sauté slowly until fragrant and lightly golden, taking care not to burn it. This infuses the oil with a rich garlic aroma, elevating the overall taste of your jjimdak.
Step 5
Add the marinated chicken to the pan and stir-fry over medium heat until the exterior is nicely browned. Searing the chicken first helps to seal in its juices, ensuring a tender and moist result. This step also helps to cook off any remaining unwanted odors.
Step 6
Now, let’s create the heart of your Rosé Jjimdak: the sauce! To the sautéed chicken, add 2 Tbsp cooking wine, 2 Tbsp sugar, 1 Tbsp corn syrup, 1/3 Tbsp black pepper, 1 Tbsp minced garlic, 1 Tbsp oyster sauce, 1 Tbsp beef bouillon powder, 1 Tbsp gochujang, 2 Tbsp gochugaru, and 1/3 cup (approx. 65ml) soy sauce. Mix everything well. Finally, pour in 1/2 cup (approx. 100ml) of broth or water to help combine the ingredients.
Step 7
Once the sauce mixture begins to boil, add the cut potatoes. Let it simmer over medium heat for about 10 minutes, or until the potatoes are partially tender. Cooking the potatoes first allows their starch to break down, contributing to a smoother sauce and a more cohesive dish.
Step 8
When the potatoes are about halfway cooked, add the sliced onions and green onions. Continue to simmer, allowing the natural sweetness of the onions and the fragrance of the green onions to infuse into the sauce. Maintain a medium heat to prevent the sauce from burning while ensuring the vegetables cook through.
Step 9
To achieve that signature creamy texture, pour in 250ml of milk and 250ml of heavy cream. Stir gently to combine everything smoothly, ensuring no lumps form. This is where the magical transformation into a luscious rosé sauce happens!
Step 10
As the rosé sauce begins to simmer gently, add all the prepared rice cakes. Cook until the rice cakes are soft and chewy, absorbing the delicious sauce.
Step 11
Finally, add the Vienna sausages and the pre-soaked glass noodles. Cook for about 5 more minutes, or until the glass noodles turn translucent and are nicely chewy, and the sausages are heated through and integrated into the sauce. Be careful not to overcook the noodles, as they can become mushy.
Step 12
Once all the ingredients are tender and the sauce has thickened slightly, your Rosé Jjimdak is ready! Transfer it to a serving dish. For a beautiful presentation and an extra hint of freshness, sprinkle a little parsley over the top. Enjoy the delightful interplay of spicy, sweet, and creamy flavors!
