JJIMDAK (KOREAN BRAISED CHICKEN)

Jjimdak is a popular Korean braised chicken. It originated in the city of Andong, Korea. It’s savoury, mildly salty and sweet with a very subtle spicy kick. It has a somewhat complex flavour and because of that, it’s highly addictive and comforting!

Ingredients

MAIN

·         800 g chicken (1.8 pounds), cut into medium sized chunks, I used a mix of chicken drumettes & wingettes and thigh fillets

·         5 cups water to parboil the chicken

·         2 medium potatoes (340 g / 12 ounces) cut into medium sized chunks

·         1 medium carrot (170 g / 6 ounces), cut into medium sized chunks

·         1 large brown onion (210 g / 7.4 ounces), cut into medium sized chunks

·         5 dried small red chillies (2 g / 0.07 ounces), I used Thai chillies but you can use Korean chillies if you can get them

·         150 g Korean glass noodles (5.3 ounces), soaked in warm water for about 20 mins to hydrate, drain before use

·         3 button mushrooms or shiitake mushrooms (80 g / 2.8 ounces), thinly sliced,

·         1 stalk of green onion (20 g / 0.7 ounces), diagonally chopped,

·         1 tsp toasted sesame seeds

SAUCE (MIX THESE IN A BOWL)

·         1 1/2 cup water

·         1/3 cup soy sauce

·         2 Tbsp raw sugar or dark brown sugar

·         2 Tbsp rice wine/mirin

·         1 Tbsp honey

·         1 Tbsp msg free oyster sauce

·         1 Tbsp minced garlic

·         1/2 tsp minced ginger

·         2 tsp sesame oil

·         1/4 tsp ground black pepper

Instructions

1.    On medium-high heat, boil the water (5 cups) in a medium sized pot. Once it’s rolling boiling, parboil the chicken for 1 minute to skim off any fat. Drain the water.

2.    In a clean pot (I used this braising pot), add the chicken and the sauce. Boil them over medium-high heat for about 10 mins, covered.

3.    Add the potatoes, carrots, onions and chillies and boil for a further 7 mins, covered. Reduce the heat to medium and stir gently to change the position of the chicken and the vegetables. Simmer for a further 8 mins, covered.

4.    Add the glass noodles, mushrooms, and green onions and simmer until the noodles and mushrooms are cooked (about 3 to 5 mins), covered. Stir lightly to make sure the noodles and the mushrooms are mixed with the sauce.

5.    Garnish with the sesame seeds. (You can add additional green onions for extra poppy colour before serving as well.) Serve hot with a bowl of steamed rice.

Recipe Notes

1 Tbsp = 15 ml, 1 Cup = 250 ml

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