JJIMDAK (KOREAN BRAISED CHICKEN)
Here's how to make a hearty, flavorful Korean braised chicken dish, jjimdak! It's very easy to make at home with a few basic ingredients! Simply omit the chili peppers for a mild version.
Provided by Hyosun
Categories Main
Time 50m
Number Of Ingredients 19
Steps:
- Soak the starch noodles in warm water for about 30 minutes while preparing the other ingredients. Drain well before using.
- Clean the chicken and cut into small pieces. Trim off excess fat.
- Cut the potatoes in chunks (about 1-1/2 inch) and soak them in water while preparing the other vegetables. Cut the carrot, mushrooms, and onion into bite-sized pieces.
- Add the chicken pieces to a large pot. Pour 3 cups of water over the chicken. (You should reduce the amount of water if not using the noodles.) Add the sauce ingredients except sesame oil and seeds. Bring it to a boil over high heat, uncovered, and continue to boil for about 10 minutes. Skim off the foam.
- Add the potatoes, carrot, mushrooms, onion, dried whole red chili peppers if using, garlic and ginger. Cover, and cook for 8 to 10 minutes. You may see that there still is a lot of liquid, but the potatoes and starch noodles will soak up a lot of the liquid.
- Gently mix in the green chili peppers (or jalapenos), scallions and starch noodles, and continue to cook, uncovered this time, for an additional 3 minutes. Stir in the sesame oil. Garnish with the sesame seeds to serve.
JJIMDAK (KOREAN BRAISED CHICKEN)
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!
Provided by Sue | My Korean Kitchen
Categories Main
Time 1h
Number Of Ingredients 20
Steps:
- 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 mins, covered.
- Add the potatoes, carrots, onions and chillies and boil for a further 7 mins, covered. Reduce the heat to medium and stir gently to change the position of the chicken and the vegetables. Simmer for a further 8 mins, covered.
- Add the glass noodles, mushrooms, and green onions and simmer until the noodles and mushrooms are cooked (about 3 to 5 mins), 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.
Nutrition Facts : Calories 513 kcal, Carbohydrate 63 g, Protein 24 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 72 mg, Sodium 1319 mg, Fiber 4 g, Sugar 13 g, ServingSize 1 serving
CHICKEN THIGH JJIMDAK (KOREAN BRAISED CHICKEN)
This is my version of jjimdak. I love bone-in chicken, but I am using larger cuts (thighs) than normal jjimdak because I can spend less time cutting around the bones and more time eating.
Provided by TheElusivePastry
Time 1h25m
Yield 4
Number Of Ingredients 17
Steps:
- Combine soy sauce, cooking wine, brown sugar, garlic, sesame oil, black pepper, and ginger for sauce in a bowl; set aside.
- Bring a large pot with salted water to a boil. Add chicken thighs to the boiling water and cook for 1 minute. Remove from heat, drain water, and set chicken aside.
- Melt butter in a large skillet over medium-high heat. Place chicken thighs, skin-side down, in the melted butter. Pour reserved sauce and 2 1/2 cups water over top. Cover and bring to a boil over high heat. Reduce heat slightly once it starts boiling, remove lid, and flip chicken. Allow to cook for 15 minutes, turning chicken again halfway through.
- Meanwhile, soak cellophane noodles in a bowl of hot water for 10 minutes. Strain and set noodles aside.
- Add potato, onion, carrots, and chile pepper to the skillet. Cook until all ingredients are almost cooked through, about 10 minutes, stirring everything after 5 minutes and flipping chicken again. Reduce heat to medium-low and cook until sauce has desired consistency, 5 to 15 minutes. Keep stirring the sauce and turning the chicken every 2 minutes so it doesn't burn. At the final flip, make sure the chicken is skin-side up.
- Once sauce is almost the desired consistency, mix in drained noodles and green onion. Make sure the chicken is on top of all the ingredients. Cook for 3 more minutes and then turn off the heat. Mix once more and sprinkle with sesame seeds. Remove from heat and allow to sit for 5 minutes before serving.
Nutrition Facts : Calories 683.8 calories, Carbohydrate 58.1 g, Cholesterol 149 mg, Fat 30.1 g, Fiber 3.2 g, Protein 41.8 g, SaturatedFat 8.9 g, Sodium 1381.5 mg, Sugar 13.5 g
KOREAN BRAISED CHICKEN (JJIMDAK)
Steamed chicken (jjimdak) is a sweet but savory dish that is very popular in Korea. The dish originated from the city of Andong, which if you visit today you will find that they even have a jjimdak street which has many steamed chicken restaurants.
Provided by KFoodaddict
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 20 minutes.
- Meanwhile, combine soy sauce, rice wine, oyster sauce, corn syrup, sugar, sesame oil, garlic, and pepper the for sauce in a bowl. Set aside.
- Bring a pot of water to a boil; add chicken pieces. Boil for 3 minutes; remove from heat and drain, reserving 3 cups water.
- Heat another pot over medium-high heat. Add chicken pieces, potatoes, carrots, onion, and chiles. Add reserved water and sauce mixture. Bring to a boil; continue to boil until vegetables are soft and chicken is no longer pink in the center, about 25 minutes. Add glass noodles and green onions; boil for 5 minutes more. Serve.
Nutrition Facts : Calories 520.4 calories, Carbohydrate 68.3 g, Cholesterol 94.6 mg, Fat 10.3 g, Fiber 3.5 g, Protein 35.2 g, SaturatedFat 2.5 g, Sodium 1736.2 mg, Sugar 11 g
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