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Jjimdak in a serving bowl.

Jjimdak (Korean Braised Chicken)

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Tender chicken, vegetables, and sweet potato noodles braised in a deep soy-based sauce. This Andong-style jjimdak is a cozy Korean one-pot meal that comes together in about an hour and is perfect over warm rice.
Course Dinner, Main Course
Cuisine Korean
Diet Gluten Free, Low Lactose
Keyword Andong Jjimdak, braised chicken recipe, chicken with noodles, dangmyeon chicken, jjimdak, Korean braised chicken, korean chicken recipe, soy braised chicken, sweet potato noodles
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 people
Calories 755
Author Hyegyoung K. Ford

Ingredients

  • 6 oz (170g) Korean glass noodles (dangmyeon)
  • 3 lb (1.3 kg) whole chicken, cut up into pieces or boned chicken thighs and drumsticks
  • 5-8 dried red chilies
  • 2/3 cup (160 ml) soy sauce
  • 2 tbsp (30 ml) oyster sauce
  • 1 cup (240 ml) water
  • 3 cloves garlic minced
  • 1 tsp (5 ml) minced fresh ginger
  • 4-6 tbsp (50–75 g) dark brown sugar
  • 2 tsp (6 g) cocoa powder
  • 4 tbsp (60 ml) Korean corn syrup optional
  • 1 tsp (2 g) black pepper
  • 1 onion sliced
  • 2 carrot diced into large chunks
  • 2 medium (about 300–350 g) potatoes sliced into 1/2-inch disks
  • 1-2 fresh green chili sliced, optional

Instructions

  • Soak the sweet potato noodles in hot water and set aside until ready to use.
  • Bring a large pot of water to boil. Add chicken pieces and boil for 2-3 minutes. Drain the chicken and discard the water. Return the chicken to a braising pot and add the dried chilies.
  • In a medium mixing bowl, combine soy sauce, oyster sauce, water, garlic, ginger, dark brown sugar, cocoa powder, corn syrup (if using), and pepper. Pour over on the chicken and chilies.
  • Bring the chicken mixture to a gentle boil. Cover and simmer over medium-low heat for 20 minute. Add the onion and carrots to the chicken and continue to simmer for 10 minutes, covered.
  • Add the potatoes and fresh chili, and cook until they are tender, about 10 minutes, with a lid half open.
  • When the chicken and vegetables are just tender, drain the sweet potato noodles from the soaking water and add to the chicken. Raise the heat to medium-high and continue to cook until the noodles are tender yet chewy, about 3-5 minutes, uncovered.
  • Remove the pot from the heat and let the stew sit for 5 minutes before you serve. Serve warm with rice.

Video

Nutrition

Calories: 755kcal | Carbohydrates: 63g | Protein: 47g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 170mg | Sodium: 1852mg | Potassium: 915mg | Fiber: 3g | Sugar: 22g | Vitamin A: 3828IU | Vitamin C: 22mg | Calcium: 72mg | Iron: 4mg