Chicken:
1 4/5 lb Chicken; cut into medium
- sized chunks
5 c Water; to parboil the
- chicken
2 md Potatoes; cut into medium
- sized chunks
1 md Carrot; cut into medium
- sized chunks
1 lg Brown onion; cut into medium
- sized chunks
5 Dried small red chillies
5.3 oz Korean glass noodles; soaked
- in warm water for about
- 20 minutes to hydrate,
- drain before use
3 Button mushrooms or shiitake
- mushrooms; thinly sliced
1 Green onion stalk;
- diagonally chopped
1 ts Roasted sesame seeds
Sauce:
1 1/2 c Water
1/3 c Soy sauce
2 tb Raw sugar or dark brown
- sugar
2 tb Rice wine/mirin
1 tb Honey
1 tb MSG-free oyster sauce
1 tb Garlic; minced
1/2 ts Ginger; minced
2 ts Sesame oil
1/4 ts Ground black pepper
Jjimdak is a popular Korean braised chicken. It originated in the
city of Andong, Korea. It's savoury, mildly salty and sweet with a
very subtle spicy kick. It has a somewhat complex flavour and because
of that, it's highly addictive and comforting!
P.S. There is also a spicy version of Korean braised chicken. It's
called Dakdoritang or Dakbokkeumtang. And I have a slow cooker
version if you would like to try it out! Check my Slow Cooker Korean
Spicy Braised Chicken and Potatoes.
On medium-high heat, boil the water (5 cups) in a medium sized pot.
Once it's rolling boiling, parboil the chicken for 1 minute to skim
off any fat. Drain the water.
In a clean pot (I used this braising pot), add the chicken and the
sauce. Boil them over medium-high heat for about 10 minutes, covered.
Add the potatoes, carrots, onions, and chillies and boil for a
further 7 minutes, covered. Reduce the heat to medium and stir gently
to change the position of the chicken and the vegetables. Simmer for
a further 8 minutes, covered.
Add the glass noodles, mushrooms, and green onions and simmer until
the noodles and mushrooms are cooked (about 3 to 5 minutes), covered.
Stir lightly to make sure the noodles and the mushrooms are mixed
with the sauce.
Garnish with the sesame seeds. (You can add additional green onions
for extra poppy colour before serving as well.) Serve hot with a
bowl of steamed rice.
Recipe by My Korean Kitchen by Sue Pressey, Brisbane, Australia
