Jjimdak (Soy braised chicken)
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4.55 from 24 votes

Jjimdak (Korean Braised Chicken)

Here’s how to make a hearty, flavorful Korean braised chicken dish, jjimdak! It's very easy to make at home with a few basic ingredients! Simply omit the chili peppers for a mild version.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 4
Author: Hyosun

Ingredients

  • 1 medium-sized chicken, cut up (2.5 to 3 pounds of cut pieces)
  • 3 ounces sweet potato starch noodles (dangmyeon, 당면)
  • 2 medium white or yukon gold potatoes (about 10 ounces)
  • 1 medium carrot
  • 1/2 medium onion
  • 3 - 4 mushroom caps (rehydrated dried shiitake or fresh shiitake, white, or baby bella)
  • 2 scallions
  • 2 - 3 dried whole red chili peppers (4 to 5 small ones)
  • 1 - 2 fresh chili peppers or jalapenos (optional)
  • 2 tablespoons minced garlic
  • 1 teaspoon grated ginger

Braising liquid:

  • 1/2 cup soy sauce
  • 2 tablespoons oyster sauce (If unavailable, use more soy sauce)
  • 2 tablespoons rice wine (or mirin)
  • 2 tablespoons dark brown sugar
  • 4 tablespoons corn syrup (or 3 tablespoons honey)
  • 1/4 teaspoon black pepper
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds

Instructions

  • Soak the starch noodles in warm water for about 30 minutes while preparing the other ingredients. Drain well before using.
    Korean braised chicken
  • Clean the chicken and cut into small pieces. Trim off excess fat.
    Chicken for jjimdak
  • Cut the potatoes in chunks (about 1-1/2 inch) and soak them in water while preparing the other vegetables. Cut the carrot, mushrooms, and onion into bite-sized pieces.
    Korean braised chicken
  • Add the chicken pieces to a large pot. Pour 3 cups of water over the chicken. (You should reduce the amount of water if not using the noodles.) Add the sauce ingredients except sesame oil and seeds. Bring it to a boil over high heat, uncovered, and continue to boil for about 10 minutes. Skim off the foam.
    Chicken pieces in braising liquid
  • Add the potatoes, carrot, mushrooms, onion, dried whole red chili peppers if using, garlic and ginger. Cover, and cook for 8 to 10 minutes. You may see that there still is a lot of liquid, but the potatoes and starch noodles will soak up a lot of the liquid.
    Chicken pieces in braising liquid
  • Gently mix in the green chili peppers (or jalapenos), scallions and starch noodles, and continue to cook, uncovered this time, for an additional 3 minutes. Stir in the sesame oil. Garnish with the sesame seeds to serve.
    Korean braised chicken

Notes

You can prepare ahead of time up to step 5. When ready to serve, bring it to a boil and do the final step.