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

Jjimdak (Korean Braised Chicken)

NUTRITION · PER SERVING60M COOK
CAL 28%·PRO 96%
CARBS 70G49% OF CAL
7G FIBER16G SUGAR47G OTHER
FAT 9G15% OF CAL
2G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

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.

mainkoreanchickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 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
PREP
20M
SODIUM
1513MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.