Jjimdak (Korean Braised Chicken)

Method8 steps · about 1 hr

1. 1

   Step 1: Soak the dry glass noodles in enough warm water for about 20 minutes to hydrate, then drain before adding them later.

   Hydrate glass noodles · 20 minUses 150 g dry Korean glass noodles · Warm water for hydrating the dry glass noodles

2. 2

   Step 2: Mix all sauce ingredients in a bowl: 1 1/2 cups water, 1/3 cup soy sauce, sugar, mirin (2 Tbsp), honey (1 Tbsp), oyster sauce, garlic (1 Tbsp), ginger (1/2 tsp), sesame oil (2 tsp) and black pepper (1/4 tsp).

   Uses 1 1/2 cup water · 1/3 cup regular 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

3. 3

   Step 3: Bring the separate 5 cups parboiling water to a rolling boil over medium-high heat. Add the chicken (800 g) chunks and parboil for 1 minute, then drain and discard that water.

   Parboil chicken · 1 minUses 800 g chicken, cut in medium chunks · 5 cups water to parboil the chicken

4. 4

   Step 4: In a clean braising pot, combine the drained parboiled chicken with all the prepared sauce. Cover and cook over medium-high heat for about 10 minutes.

   Braise Chicken · 10 minUses parboiled drained chicken · prepared braising sauce

5. 5

   Step 5: Add the potato (2 medium) chunks, carrot (1) chunks, brown onion (1) chunks and optional dried chilies to the chicken and sauce. Cover and boil for a further 7 minutes.

   Cook with Vegetables · 7 minUses chicken in braising sauce · 2 medium potatoes (340 g), cut into medium chunks · 1 medium carrot (170 g), cut in medium chunks · 1 large brown onion (210 g), cut in medium chunks · 5 small dried Thai or Korean red chilies (2 g), optional

6. 6

   Step 6: Reduce the heat to medium and gently stir to reposition the chicken and vegetables. Cover and simmer for a further 8 minutes.

   Simmer chicken and vegetables · 8 minUses chicken and vegetables in sauce

7. 7

   Step 7: Add the drained hydrated glass noodles, sliced mushrooms and diagonally chopped green onion (1 stalk). Cover and simmer for about 3–5 minutes, until the noodles and mushrooms are cooked and the chicken and vegetables are cooked through. Stir gently so the additions are coated with sauce.

   Simmer Noodles · 5 minUses braised chicken and vegetables · hydrated drained glass noodles · 3 button or shiitake mushrooms (80 g), thinly sliced · 1 stalk green onion (20 g), diagonally chopped

8. 8

   Step 8: Garnish with the teaspoon of toasted sesame seeds (1 tsp) and optional additional green onion. Serve the braised chicken, vegetables and noodles hot; steamed rice is an optional accompaniment.

   Uses finished jjimdak · 1 tsp toasted sesame seeds · Additional green onion for garnish, optional