My Korean Kitchen· by Sue | My Korean Kitchen★ 4.9 (23)

Jjimdak (Korean Braised Chicken)

Name: Jjimdak (Korean Braised Chicken)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: korean
Ingredients: 800 g chicken ((1.8 pounds), cut into medium sized chunks, I used a mix of chicken drumettes & wingettes and thigh fillets); 5 cups water to parboil the chicken; 2 medium potatoes ((340 g / 12 ounces) cut into medium sized chunks); 1 medium carrot ((170 g / 6 ounces), cut into medium sized chunks); 1 large brown onion ((210 g / 7.4 ounces), cut into medium sized chunks); 5 dried small red chillies ((2 g / 0.07 ounces), I used Thai chillies but you can use Korean chillies if you can get them); 150 g Korean glass noodles ((5.3 ounces), soaked in warm water for about 20 mins to hydrate, drain before use); 3 button mushrooms (or shiitake mushrooms (80 g / 2.8 ounces), thinly sliced,); 1 stalk of green onion ((20 g / 0.7 ounces), diagonally chopped,); 1 tsp toasted sesame seeds; 1 1/2 cup water; 1/3 cup soy sauce; 2 Tbsp raw sugar or dark brown sugar; 2 Tbsp rice wine/mirin; 1 Tbsp honey; 1 Tbsp msg free oyster sauce; 1 Tbsp minced garlic; 1/2 tsp minced ginger; 2 tsp sesame oil; 1/4 tsp ground black pepper

Nutrition Facts

Per serving · recipe makes 4 · 1h total

Servings

Calories

31% of a 2,000 cal day

619KCAL

Protein

41g82% DV

% DAILY VALUE

Total Fat20g

25%

Saturated5g

26%

Unsaturated14g

—

Total Carbs70g

25%

Fiber5g

19%

Total Sugars17g

—

incl. Added Sugars11g

22%

Starch47g

—

Sodium1652mg

72%

% Daily Value is based on a 2,000 calorie day.

A popular Korean braised chicken from Andong with potatoes, carrots, mushrooms, and noodles in a savory-sweet sauce. The complex, addictive flavor comes from soy, honey, and spices.

Ingredients

4 SERVINGS

800 gchicken — medium-sized chunks, 1.8 lb
5 cupswater
340 gmedium potatoes — cut into medium-sized chunks, 12 oz
170 gmedium carrot — cut into medium-sized chunks, 6 oz
210 glarge brown onion — 7.4 oz
2 gdried Thai chillies — red, small, 5, or dried Korean chillies
150 gKorean glass noodles — dry, soaked, 5.3 oz
3button mushrooms — or shiitake mushrooms
20 ggreen onion — diagonally chopped, 1
1 tsptoasted sesame seeds
1½ cupswater
⅓ cupsoy sauce
2 tbspraw sugar — or dark brown sugar
2 tbsprice wine — or mirin
1 tbsphoney
1 tbspMSG-free oyster sauce
1 tbspminced garlic
½ tspminced ginger
2 tspsesame oil
¼ tspground black pepper

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

1h total

Read the method on My Korean KitchenSue | My Korean Kitchen’s original page

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mainkoreanchickendairy free

Nutrition is estimated by Chive from the ingredients above, per serving.

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