Jjimdak | 찜닭 | Korean Braised Chicken


Jjimdak or dakjjim, or also known as Andong jjimdak. it is Korean braised chicken with sweet, savory and spicy braising sauce where soy sauce, sugar and dried chili pepper is the main ingredient for the sauce. According to Wikipedia, Jjimdak originated from Andong, therefore it was named Andong Jjimdak. I had Andong Jjimdak twice at two different restaurant in Myeongdong, Seoul. Both leave us an strong impression of it's savory taste. 

I made jjimdak for the first time 3 years ago, the dish turn out very delicious since it is very simple to make. Today I decide to make again since we miss this dish very much. This time, I omit dried chili pepper and use fresh chili instead, we can still taste there is some spiciness in the gravy but it is very very mild; I like this way better than hot and spicy. If you prefer Original Andong-styled Jjimdak, use dried chili pepper instead of fresh chilli pepper. 


Ingredient (2-3 Servings):

2 Chicken whole leg chopped (500 gram)
1 Potato
1 Yellow Onion
1 Carrot
4-6 Shiitake Mushrooms
1 bulk of Spring Onions
2-3 Red Chili Pepper
Korean Glass noodle (150 gram)

To Make Braising Sauce:
Soy sauce - 1/3 cup
Oyster sauce - 2 tbsp
Mirin - 2 tbsp
Brown Sugar - 2 tbsp
Honey - 2 tbsp
Minced Garlic - 1 tbsp
Minced Ginger - 1 tsp
Sesame oil - 1 tbsp
Water - 2 1/2 cup
a pinch of black pepper
some sesame seeds - for garnish

Step 1. Soak the glass noodles & dried shiitake mushroom in warm water for about 20 minutes. Drain the water and set aside.

Step 2. Meanwhile, clean the chicken whole leg and remove excess fat. Chopped into 4 parts (I usually get the chicken seller to chopped it when I bought the chicken meat). 

Step 3. Dice the potato, carrot and onion into chunks. Chopped red chili pepper. Chopped spring onion into  finger length. Set aside.



Step 4. Make the braising sauce by combine all ingredient in a bowl.


Step 5. Place the chicken parts in a pot or skillet, pour the braising sauce evenly on the chicken, add in 2.5 cups of water (or enough to cover the chicken meat), bring it to boil on high heat. 



When it is boiling, remove the foam, continue to boil it over high heat, covered, for about 15 minutes.


Step 6. Add the dice potatoes, carrots, onion, mushrooms, chopped red chili pepper & spring onion. Continue to let it boil on high heat, covered, for additional 15 minutes until the liquid is reduced to about 2/3. 



Step 7. Reduce the heat to medium low, add in glass noodle in the middle, let it boil for another 3-5 mins, uncovered, until the glass noodle absorb the sauce well. 


*Beware not to over-boil, the glass noodle might absorb all the sauce, reduce the heat further if necessary, make sure there are some sauce left.


Serve it on a plate, garnish with sesame seed and it is ready to eat! It can be consume just like that, or serve with a bowl of rice. You may also use udon to replace Korean glass noodle - the Jjimdak I had in Seoul, both using udon instead of glass noodle. Hope you enjoy Jjimdak ❤

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