JJIMDAK-SOY BRAISED CHICKEN

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

  1. Cut the chicken into bite-sized chunks or leave whole if bone-in, and add it to a saucepan.
  2. Mix all sauce ingredients and pour over the chicken, then bring to a boil.
  3. Skim impurities off the surface.
  4. Boil for about 15 minutes with the lid off.
  5. Reduce the heat to low and simmer for 30 minutes with the lid on.
  6. Now, add potatoes and carrots, boiling for a further 20 mins.
  7. Add the rest of the vegetables and drained glass noodles, cooking until the noodles are done (about 5 mins).
  8. Drizzle some sesame oil and sprinkle sesame seeds over it.
  9. 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.

YOU MAY ALSO LIKE

JJIMDAK – SOY BRAISED CHICKEN

Recipe by Wasian CookeryCourse: Stew, MainCuisine: KoreanDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

JJIMDAK – 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.

If you have any questions or comments, feel free to reach out to me via email at [email protected]. Additionally, I welcome your engagement on social media! Follow Me at @Wasiancookery  on Instagram, Facebook, and Pinterest. I’d love to connect with you there!

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