Spicy & Sweet Jjajang Braised Chicken Recipe
A Unique Twist! A Delicious Fusion of Jjajang and Braised Chicken, Making Jjajang Jjimdak
Even your favorite chicken dishes can be transformed into something new and exciting with just a change of sauce. We’re introducing ‘Jjajang Jjimdak’ – a perfect marriage of the beloved jjajangmyeon sauce and tender braised chicken, guaranteed to impress everyone. Experience the savory depth of the black bean sauce, the succulent chicken, and the chewy tteokbokki rice cakes all in one dish! This meal is not just for special occasions; it’s perfect for elevating your everyday dinner. If you’re looking for a unique meal idea tonight, why not try Jjajang Jjimdak and earn some thumbs-ups from your family?
Main Ingredients- 350g boneless chicken thighs
- 1/4 onion
- 5cm piece of carrot
- 1/2 sweet potato
- 1 stalk green onion
- 2 cheongyang peppers (Korean chili peppers)
- 1 handful of tteokbokki rice cakes (approx. 100g)
- 1 Tbsp cooking oil
Sauce Ingredients- 2 Tbsp jjajang powder (Korean black bean paste powder)
- 1 Tbsp gochugaru (Korean red chili flakes)
- 2 Tbsp mirin (or cooking wine)
- 1 Tbsp minced garlic
- 1 Tbsp oligodang (corn syrup or honey)
- 300ml water (total)
- 2 Tbsp jjajang powder (Korean black bean paste powder)
- 1 Tbsp gochugaru (Korean red chili flakes)
- 2 Tbsp mirin (or cooking wine)
- 1 Tbsp minced garlic
- 1 Tbsp oligodang (corn syrup or honey)
- 300ml water (total)
Cooking Instructions
Step 1
Let’s start by prepping the vegetables. Slice the carrot and sweet potato into thin rounds, about 3mm thick. Dice the onion into 1.5cm cubes. Finely chop the green onion and cheongyang peppers. If you’re using tteokbokki rice cakes, soak them in cold water for about 10 minutes to soften them for better texture.
Step 2
Rinse the boneless chicken thighs under cold water to remove any excess fat or blood. Then, cut them into bite-sized pieces, about 3-4cm each.
Step 3
This step is crucial for removing any gamey smell from the chicken and tenderizing the meat. Bring a pot of water to a boil. Once boiling, add the 2 Tbsp of mirin and the prepared chicken thighs. Blanch them for about 2 minutes. This process effectively removes impurities and odors from the chicken.
Step 4
Drain the blanched chicken and rinse it quickly under cold running water to wash off any remaining impurities. Drain thoroughly to remove excess water.
Step 5
In a bowl, combine the 2 Tbsp jjajang powder, 1 Tbsp gochugaru, 1 Tbsp minced garlic, and 1 Tbsp oligodang. Add 100ml of water and mix well until there are no lumps, creating your sauce base. Making the sauce in advance ensures even flavor distribution and makes the cooking process smoother.
Step 6
Heat a deep pan (like a wok) over medium heat. Add 1 Tbsp of cooking oil. Then, add the sliced sweet potato, carrot, and onion. Sauté the vegetables until they begin to turn translucent. Sautéing them first enhances their natural sweetness and flavor.
Step 7
Once the onions start to look clear, pour in the prepared jjajang sauce mixture and the remaining 200ml of water. Add the drained chicken thighs and the soaked tteokbokki rice cakes. Stir gently with a spatula to ensure the sauce coats all the ingredients evenly.
Step 8
Bring the mixture to a boil over high heat, then reduce the heat to medium, cover the pan, and simmer for about 3 minutes. This allows the firm sweet potatoes and carrots to cook through and the chicken to absorb the flavors. Stir occasionally to prevent sticking.
Step 9
Remove the lid and add the chopped green onion and cheongyang peppers. Increase the heat to high and let the sauce simmer and thicken until it’s nicely reduced, usually about 2-3 minutes. This final simmer keeps the vegetables crisp-tender and concentrates the delicious jjajang flavor.
Step 10
When the sauce has thickened to your liking and all the ingredients are beautifully coated, your delicious Spicy & Sweet Jjajang Braised Chicken is ready! Enjoy this delightful dish that perfectly balances spicy and sweet flavors, making it a fantastic meal with rice or as a savory snack.
