Sweet and Savory Braised Chicken (Jjimdak)
The Ultimate Homemade Jjimdak! A Soy Sauce Braised Chicken Recipe Even Better Than Restaurant Style
You absolutely must try this! This Jjimdak is more delicious than any you’ll find in restaurants. Guaranteed to be a hit!
Main Ingredients- 1 whole chicken, cut for braising (dakbokkeumtang style)
- 1 handful of whole garlic cloves (approx. 10-15 cloves)
- 2 medium potatoes
- 1/3 medium carrot
- 1 large green onion (scallion)
- 1/2 medium onion
- 1-2 Cheongyang peppers (optional, for extra spice)
- 1 package of flat glass noodles (Japchae noodles)
Braising Sauce- 3 Tbsp sugar
- 8 Tbsp soy sauce
- 1 Tbsp minced garlic
- 2 Tbsp oyster sauce (or 1 Tbsp Chunjang/black bean paste if oyster sauce is unavailable)
- 180ml water
- Pinch of black pepper
- Sesame seeds for garnish
- 1 Tbsp dark soy sauce (optional, for deeper color)
- 1 Tbsp corn syrup or oligosaccharide (for gloss and sweetness)
- 0.5 Tbsp beef bouillon powder (for enhanced umami)
- 3 Tbsp sugar
- 8 Tbsp soy sauce
- 1 Tbsp minced garlic
- 2 Tbsp oyster sauce (or 1 Tbsp Chunjang/black bean paste if oyster sauce is unavailable)
- 180ml water
- Pinch of black pepper
- Sesame seeds for garnish
- 1 Tbsp dark soy sauce (optional, for deeper color)
- 1 Tbsp corn syrup or oligosaccharide (for gloss and sweetness)
- 0.5 Tbsp beef bouillon powder (for enhanced umami)
Cooking Instructions
Step 1
First, prepare the flat glass noodles, which are a key component of Jjimdak. This recipe uses one full package. If you feel it’s too much, you can use about half. Soak the noodles in cold water for at least 2-3 hours before cooking. (If the package has specific soaking instructions, it’s best to follow those.)
Step 2
Generously coat a wide wok or deep pan with cooking oil. Add the whole garlic cloves and sauté over medium-low heat until they turn golden brown and fragrant. Sautéing the garlic first infuses the oil with its aroma, significantly enhancing the overall flavor of the Jjimdak.
Step 3
Once the garlic is golden brown, add the thoroughly washed chicken pieces. Pat the chicken dry with paper towels to ensure it sears well in the oil. Place the chicken with the fatty side down first to render some of the chicken fat, which will add richness to the dish.
Step 4
While the chicken is searing, prepare the vegetables. Cut the potatoes into large chunks so they don’t fall apart during cooking. Chop the carrot and onion into bite-sized pieces (rounding the edges can be nice). Slice the green onion diagonally, and mince the Cheongyang peppers.
Step 5
Once the chicken is nicely browned, it’s time to add the seasonings that will define the Jjimdak’s flavor. Start by adding 3 tablespoons of sugar and stir-frying briefly with the chicken. This helps the sugar caramelize slightly, adding a subtle sweetness and color to the chicken.
Step 6
Since this is a soy sauce-based Jjimdak, a good amount of soy sauce is required. Add 8 tablespoons of soy sauce and mix well with the chicken. As the sauce simmers, it will impart a deep flavor into the chicken.
Step 7
Add 2 tablespoons of oyster sauce for an extra layer of umami. If you don’t have oyster sauce, you can substitute it with 1 tablespoon of Chunjang (black bean paste). If using Chunjang, you might want to slightly increase the sugar to balance its bitterness.
Step 8
Now, pour in 180ml of water to help the sauce dissolve and combine. This amount of water is balanced considering the moisture released from the vegetables and noodles as they cook.
Step 9
Once the sauce begins to boil, add the potatoes and carrots first, as they take longer to cook. Adding them early ensures they are tender but not mushy when the dish is finished.
Step 10
After the potatoes and carrots have cooked for a bit, add the prepared onion, green onion, and Cheongyang peppers. Stir everything together so all the ingredients are submerged in the braising liquid.
Step 11
At this stage, adding 1 tablespoon of dark soy sauce will give the Jjimdak a richer, more appealing color. Dark soy sauce enhances the color without adding too much saltiness, making it excellent for visual appeal. You can omit it if you don’t have it.
Step 12
Add 1 tablespoon of minced garlic to provide a fresh, slightly pungent flavor to the Jjimdak. Ensure the garlic aroma blends well with the sauce.
Step 13
Add 0.5 tablespoon of beef bouillon powder to further deepen the dish’s savory notes. This ingredient contributes significantly to the Jjimdak’s rich taste.
Step 14
Add 1 tablespoon of corn syrup or oligosaccharide for a glossy finish and additional sweetness. This will make the Jjimdak look even more appealing. Honey or regular sugar syrup can also be used as substitutes.
Step 15
Finally, it’s time to add the soaked flat glass noodles. I personally love noodles and added the whole package! Noodles absorb sauce quickly, so avoid overcooking to prevent them from becoming mushy. Gently spread out the noodles in the pot.
Step 16
Stir the noodles occasionally to prevent them from sticking to each other or the bottom of the pan. Let it simmer for about 5-7 minutes, or until the noodles become translucent and the sauce thickens to your desired consistency.
Step 17
Lightly sprinkle some black pepper over the dish. This will enhance the overall aroma and flavor of the Jjimdak. Adjust the amount to your preference.
Step 18
Once all the ingredients are cooked through and the sauce has thickened, sprinkle sesame seeds on top for garnish. This adds a nice visual touch and a nutty flavor! Your delicious Jjimdak is now complete. The perfect balance of sweet and savory makes it an ideal dish for rice or as a snack. Enjoy your meal!
