JJIMDAK - Korean Braised Chicken

Ingredients

• 200 g Glass Noodles (Starch Noodles) (soak in cold water for 40 minutes before cooking)
• 0.5 large stalk Green Onion (Daepa) (thinly sliced; half used as garnish, half for soaking to reduce spiciness)
• 2 lb Chicken Thighs, bone‑in, skinless (cut into 2‑inch pieces; pat dry before seasoning)
• 1 tsp Salt (lightly season chicken pieces)
• 0.5 tsp Ground Black Pepper (season chicken)
• 12 pcs Garlic Cloves (minced)
• 2 tsp Fresh Ginger (minced)
• 2 tbsp Soy Sauce (Korean or regular soy sauce)
• 2 tbsp Oyster Sauce (adds umami depth)
• 1 tbsp Rice Syrup (optional) (gives shine and subtle sweetness; can omit)
• 1 tbsp Black Bean Paste (Chunjang) (provides dark color and depth; use Korean chunjang)
• 2 medium Potatoes (peeled, cut into bite‑size pieces, soaked to prevent browning)
• 1 medium Onion (peeled and quartered)
• 6 pcs White Mushrooms (sliced)
• 2 small Carrots (cut thickly)
• 2 pcs Green Chili Peppers (sliced; adjust heat to taste)
• 1 pcs Red Chili Pepper (optional) (sliced; adds color and mild heat)
• 0.5 pcs Cucumber (sliced thin; added at end for crunch)
• 1 tbsp Dried Small Red Peppers (fried in oil for flavor, then removed)
• 1 tsp Sesame Oil (adds nutty aroma at end)
• 1 tsp Sesame Seeds (toasted, for garnish)
• 2 tbsp Cooking Oil (Canola) (for sautéing; any neutral oil works)
• 2 cup Water (for braising)

Instructions

1. Soak Glass Noodles

   Place the glass noodles in a bowl of cold water and let them soak for about 40 minutes until softened. Drain before using.

   Time: PT40M

2. Prepare Green Onions

   Thinly slice half of a large green onion (daepa) into strips for garnish. Soak the other half in cold water for a few minutes to reduce any sharpness, then drain.

   Time: PT5M

3. Season and Cut Chicken

   Pat dry 2 lb of chicken thighs, cut into 2‑inch pieces, then sprinkle with 1 tsp salt and ½ tsp ground black pepper. Toss to coat evenly.

   Time: PT5M

4. Prep Vegetables

   Peel and cut potatoes into bite‑size pieces, soak in cold water. Quarter the onion, slice mushrooms, cut carrots thickly, and slice green chilies. Set aside.

   Time: PT10M

5. Make the Sauce

   In a small bowl combine minced garlic (12 cloves), minced ginger (2 tsp), 2 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp rice syrup (optional), and 1 tbsp black bean paste. Mix until smooth.

   Time: PT5M

6. Flavor the Oil

   Heat 2 tbsp canola oil in the pot over medium‑high heat. Add 1 tbsp dried small red peppers and fry until they turn a deep brown, then remove and discard the peppers.

   Time: PT2M

   Temperature: medium‑high

7. Brown the Chicken

   Add the seasoned chicken pieces to the hot oil. Stir constantly to prevent sticking and cook for about 3 minutes, then flip and cook another 3 minutes until the pieces are lightly browned.

   Time: PT6M

   Temperature: medium‑high

8. Add Potatoes and Onion

   Stir in the potato pieces and onion quarters. Cook briefly for 1‑2 minutes.

   Time: PT2M

   Temperature: medium‑high

9. Add Sauce and Water

   Pour the prepared sauce over the chicken, then add 2 cups water. Give a quick stir, cover the pot, and let it simmer for 10 minutes.

   Time: PT10M

   Temperature: medium‑high

10. Add Remaining Vegetables and Noodles

    Uncover and add the sliced mushrooms, carrots, green chilies, and the soaked glass noodles. Reduce heat to medium‑low and stir gently for 5 minutes until noodles are cooked through and vegetables are tender.

    Time: PT5M

    Temperature: medium‑low

11. Finish with Fresh Veggies and Sesame Oil

    Add the sliced red pepper (if using), cucumber strips, and drizzle 1 tsp sesame oil. Turn off the heat; the cucumber will cook just a few seconds, retaining its crunch and bright color.

    Time: PT1M

12. Garnish and Serve

    Sprinkle toasted sesame seeds and the sliced green onion garnish over the dish. Give a final gentle toss and serve hot.

    Time: PT1M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

60 g

Fat

15 g

Fiber

5 g