📝 About This Recipe
Originating from the city of Andong, Jjimdak is a beloved Korean comfort classic that perfectly balances savory soy sauce with a subtle kick of heat and a hint of sweetness. This dish features succulent bone-in chicken pieces braised alongside hearty root vegetables and translucent sweet potato starch noodles that soak up the rich, mahogany-colored sauce. It is a spectacular one-pot wonder that delivers a complex depth of flavor and a beautiful variety of textures in every bite.
🥗 Ingredients
Main Ingredients
- 2.5-3 lbs Whole chicken (cut into small, bite-sized pieces)
- 3.5 oz Korean glass noodles (Dangmyeon) (dried sweet potato starch noodles)
- 2 pieces Large potatoes (peeled and cut into 1.5-inch chunks)
- 1 large Carrot (peeled and cut into thick rounds)
- 1 medium Yellow onion (cut into thick wedges)
- 3-5 pieces Dried red chilies (whole or roughly chopped for more heat)
- 3 stalks Green onions (cut into 2-inch lengths)
The Braising Liquid
- 1/2 cup Soy sauce (regular dark soy sauce works best)
- 2.5 cups Water
- 1/4 cup Brown sugar (packed)
- 2 tablespoons Rice wine (Mirin) (or dry sherry)
- 2 tablespoons Minced garlic (about 6 cloves)
- 1 teaspoon Minced ginger (freshly grated)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Dark corn syrup (gives the dish a glossy sheen)
Finishing Touches
- 1 tablespoon Toasted sesame oil
- 1 teaspoon Toasted sesame seeds (for garnish)
👨🍳 Instructions
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1
Place the dried glass noodles in a large bowl of lukewarm water and soak for at least 30 minutes. This ensures they cook evenly later without absorbing all the sauce too quickly.
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2
Bring a large pot of water to a boil. Briefly blanch the chicken pieces for 3-5 minutes to remove impurities and excess fat. Drain and rinse the chicken under cold running water, then set aside.
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3
In a small mixing bowl, whisk together the soy sauce, water, brown sugar, rice wine, garlic, ginger, and black pepper until the sugar is mostly dissolved.
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4
In a large, deep braising pan or a heavy-bottomed pot, add the blanched chicken and the prepared braising liquid. Add the dried red chilies.
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5
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer, uncovered, for 10 minutes, skimming off any foam that rises to the surface.
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6
Add the potatoes and carrots to the pot. Stir gently to ensure they are submerged in the liquid. Cover with a lid and simmer for 15 minutes.
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7
Remove the lid and add the onion wedges. Continue to simmer for another 5-8 minutes until the potatoes are tender enough to be pierced easily with a fork.
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8
Stir in the dark corn syrup. This provides a beautiful caramelized glaze and a rich brown color to the sauce.
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9
Drain the soaked glass noodles and add them to the pot along with the green onions. Use tongs to push the noodles into the sauce.
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10
Cook for 3-5 minutes until the noodles are transparent and soft, and the sauce has thickened slightly to a syrupy consistency.
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11
Turn off the heat and drizzle the toasted sesame oil over the dish. Give it one final, gentle toss to incorporate the aromatics.
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12
Transfer the Jjimdak to a large, shallow serving platter, ensuring the noodles are spread out so they don't clump. Sprinkle with toasted sesame seeds and serve immediately while steaming hot.
💡 Chef's Tips
For the most authentic flavor, use bone-in chicken as the marrow adds incredible richness to the braising liquid. Round off the sharp edges of your potato and carrot chunks with a vegetable peeler; this prevents them from breaking apart and making the sauce cloudy. If you prefer a spicier kick, break the dried chilies in half to release their seeds into the sauce. Don't overcook the glass noodles—they should be 'chewy-soft' (tender but with a slight bite). If the sauce reduces too much before the potatoes are done, add 1/4 cup of water at a time to maintain the liquid levels.
🍽️ Serving Suggestions
Serve with a bowl of steaming multi-grain or white rice to soak up the extra savory sauce. Pair with a side of refreshing, crunchy Dongchimi (radish water kimchi) to cleanse the palate. A light, crisp Korean lager or a glass of chilled Soju complements the sweet and spicy notes perfectly. Provide a side of seasoned soybean sprouts (Kongnamul Muchim) for an extra layer of crunch and texture. Include a small bowl for discarded bones at the table for a traditional communal dining experience.