In winter, I really love JJIMDAK – it’s a tasty Korean dish with chicken, potatoes, and carrots in a yummy soy sauce with garlic and ginger. Cook it until it’s just right. If you like a bit of spice, add some chili peppers. Eat it with sticky rice. It’s my favorite for cozy winter days!
What is Jjimdak?
Jjimdak is a delicious Korean dish, often made with chicken, potatoes, and vegetables. It’s cooked in a savory soy-based sauce flavored with garlic and ginger. The ingredients are simmered together until tender, creating a flavorful and hearty dish. Jjimdak is commonly enjoyed with rice, and its comforting taste makes it a popular choice in Korean cuisine.
The history of Jjimdak
Jjimdak originated in Andong, South Korea, during the 1960s. Created by a local restaurant owner, Kim Yong-ho, it started as “Andong Jjim Dak” – a braised chicken dish with soy-based sauce. Over time, it gained fame for its savory, sweet, and sometimes spicy flavors, becoming a symbol of Andong’s culinary heritage and a beloved dish enjoyed across South Korea.
What does Jjimdak leftover?
If you have leftover Jjimdak, you can store it in an airtight container in the refrigerator. When reheating, use a microwave or stovetop until it’s warmed through. The flavors often intensify, making the dish even more delicious the next day. If the sauce thickens, you can add a splash of water to reach your desired consistency.
Enjoy the leftover Jjimdak within a couple of days for the best taste and quality.
How to Make Jjimdak
Jjimdak Ingredients:
- 500g chicken, a mix of brown and white meat, bone in or out, as per your preference.
- 2 medium potatoes, quartered
- 1 large carrot, cut into chunks
- 3 chillis (optional)
- 2 stalks of spring onion, cut into 3 parts
- 30g (dry) Sweet potato glass noodles, soaked in warm water.
Sauce:
- 300ml water
- 50ml soy sauce
- 2 tbsp mirin
- 3 tbsp golden syrup or 2 tbs brown sugar
- 5 cloves of garlic, minced
- 1/2 tsp ginger, minced
- Pepper
- Sesame oil and seeds
Directions
- Cut the chicken into bite-sized chunks or leave whole if bone-in, and add it to a saucepan.
- Mix all sauce ingredients and pour over the chicken, then bring to a boil.
- Skim impurities off the surface.
- Boil for about 15 minutes with the lid off.
- Reduce the heat to low and simmer for 30 minutes with the lid on.
- Now, add potatoes and carrots, boiling for a further 20 mins.
- Add the rest of the vegetables and drained glass noodles, cooking until the noodles are done (about 5 mins).
- Drizzle some sesame oil and sprinkle sesame seeds over it.
- Serve at the table with some sticky rice.
FAQ
What does “Jjimdak” mean?
“Jjimdak” translates to “steamed chicken” in Korean. It refers to the cooking method of braising chicken in a flavorful sauce.
Is Jjimdak always made with chicken?
While chicken is the traditional protein, variations exist, and some recipes use different meats or even seafood.
Can I make Jjimdak less spicy?
Absolutely! Adjust the level of spiciness by reducing or omitting chili peppers in the recipe to suit your taste.
Can I prepare Jjimdak in advance?
Yes, Jjimdak can be made ahead of time and reheated. The flavors often deepen, making it a convenient dish for planning.
What are common side dishes to serve with Jjimdak?
Popular side dishes include kimchi, pickled vegetables, and steamed rice. These complement the rich flavors of Jjimdak.
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JJIMDAK – SOY BRAISED CHICKEN
Course: Stew, MainCuisine: KoreanDifficulty: Medium4
servings30
minutes40
minutes1
hour10
minutesJJIMDAK – it’s a tasty Korean dish with chicken, potatoes, and carrots in a yummy soy sauce with garlic and ginger.
Ingredients
500g chicken, a mix of brown and white meat, bone in or out, as per your preference.
2 medium potatoes, quartered
1 large carrot, cut into chunks
3 chillis (optional)
2 stalks of spring onion, cut into 3 parts
30g (dry) Sweet potato glass noodles, soaked in warm water.
- Sauce
300ml water
50ml soy sauce
2 tbsp mirin
3 tbsp golden syrup or 2 tbs brown sugar
5 cloves of garlic, minced
Pepper
1/2 tsp ginger, minced
Sesame oil and seeds
Directions
- Cut the chicken into bite-sized chunks or leave whole if bone-in, and add it to a saucepan.
- Mix all sauce ingredients and pour over the chicken, then bring to a boil.
- Skim impurities off the surface.
- Boil for about 15 minutes with the lid off.
- Reduce the heat to low and simmer for 30 minutes with the lid on.
- Now, add potatoes and carrots, boiling for a further 20 mins.
- Add the rest of the vegetables and drained glass noodles, cooking until the noodles are done (about 5 mins).
- Drizzle some sesame oil and sprinkle sesame seeds over it.
- Serve at the table with some sticky rice.
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