Jjimdak (Korean Braised Chicken)
Andong-style braised chicken with potatoes, carrots, and glass noodles in a sweet-savory soy sauce. The glossy sauce soaks into the chewy noodles and tender chicken, making one pot a hearty meal for the whole family.
Ingredients
- Chicken · cut up, about 1kg1
- Potatoes · in chunks2
- Carrot0.5
- Onion1
- Green onion1 stalk
- Cabbage · optional0.25 head
- Glass noodles · soaked100 g
- Chilies · for heat, optional3
- Sauce
- Soy sauce0.5 cup
- Sugar · or corn syrup3 tbsp
- Minced garlic1 tbsp
- Minced ginger0.5 tsp
- Oyster sauce · optional1 tbsp
- Black pepper · a pinch
- Water3 cups
- Sesame oil & seeds · to finish
Steps
- ⏲ 7 min
Blanch the chicken briefly in boiling water to remove fat and odor, then rinse. Soak the glass noodles in warm water.
- ⏲ 5 min
Cut the potato, carrot, onion, and cabbage into large chunks; slice the green onion and chilies.
- ⏲ 1 min
Mix the sauce (soy sauce, sugar, garlic, ginger, oyster sauce, pepper) with 3 cups water.
- ⏲ 15 min
Bring the chicken and sauce to a boil, then add the potato and carrot and braise over medium heat.
- ⏲ 7 min
Once the chicken and potato are tender, add onion, cabbage, green onion, and chilies and simmer until the liquid halves.
- ⏲ 4 min
Add the soaked glass noodles and braise 3-4 minutes until the sauce is scant — don't let them overcook.
Finish with sesame oil and seeds. Serve with rice.
Tips & Variations
Variations
- Spicy jjimdak: Add gochugaru and more chilies for heat.
- Mild soy jjimdak: Leave out the chilies for a kid-friendly version.
- Brothy jjimdak: Use more water to spoon over rice.
- Cheese jjimdak: Melt mozzarella on top at the end.
Tips
- Blanching the chicken first gives a cleaner-tasting sauce.
- Pre-soak the glass noodles and add them last so they stay chewy, not mushy.
- Cut the potatoes large so they hold together while braising.
- Corn syrup adds a glossy sweetness; sugar alone can taste flat.
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