Thursday, June 16, 2016

Korean Braised Chicken, Jjimdak

Serves 4
Prep Time: 10 min
Cook Time: 50 min

1 bundle Korean sweet potato noodles, aka dangmyun (or glass noodle)
3 lb whole chicken, cut up into pieces
6-8 dried red chilies
2/3 cup low sodium soy sauce
2 tablespoons oyster sauce
1 cup water
2 cloves garlic, minced
1 teaspoon minced fresh ginger
4-6 tablespoons dark brown sugar
2 teaspoons cocoa powder
4 tablespoons corn syrup
1 teaspoon black pepper
1 onion, sliced
2 carrots, diced into large chunks
2-3 medium sized potatoes sliced into 1/2-inch disks
1 fresh green chili sliced, optional

  1. Soak the sweet potato noodles in warm water and set aside until ready to use.
  2. Place chicken in a pot and pour some water to cover the chicken. Bring it to full boil and cook for a few minutes. Remove the chicken and discard the water. Return the chicken to the pot and add the dried chilies.
  3. In a bowl, combine soy sauce, oyster sauce, water, garlic, ginger, sugar, cocoa powder, corn syrup, and pepper. Pour over the chicken and chilies.
  4. Bring the mixture to a gentle boil and simmer over medium-low heat for 20 minutes, covered.
  5. Add the onion and carrots to the pot and simmer for 10 minutes, covered.
  6. Add the potatoes and fresh chili, and cook until they are tender, about 10 minutes, with a lid half open.
  7. When the chicken and vegetables are tender, drain the noodles from the soaking water and add to the pot. Raise the heat to medium-high and continue to cook until the noodles are tender yet chewy, about 3-5 minutes, uncovered.
  8. Remove the pot from the heat and let it sit for 5 minutes or so before you serve. Serve warm with rice.
Recipe from

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