Koreans love their chickens. We deep fry them, steam them, boil them, and braise them. Out of all the cooking method, I love the braised chicken the best. You can beat the fall-apart tender meat that holds all the wonderful flavor underneath.
Here is one dish called Jjimdak (찜닭), the Korean braised chicken! It is a perfect dish to serve in the fall, although it doesn’t really matter and you can enjoy any time of the year.
The chicken pieces are simmered in delicious sauce and cooked with onion, carrots, and potatoes. The addition of Korean sweet potato noodles (aka dangmyun, 당면) throws this dish up through the roof. I made a similar dish, the Cola Braised Korean chicken, a few years ago, and this is a slightly different version. You will also find 2 unique ingredients that makes this Jjimdak extra special. Exciting~!
First thing you need to do… Soak your dangmyun (sweet potato noodles) in warm water. Set aside. You can find this noodles in any Korean grocery stores.
Secondly… I would suggest to parboil the chicken for a few minutes. This will help to get rid of extra fat, and remove the gamy odor prior to the addition of the seasoning sauce. Remove the chicken and discard the water.