Jjimdak (Korean Braised chicken)

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.

Jjimdak (찜닭) is a braised chicken dish. Jjim generally refers to the dishes that are steamed, stewed or braised in a sauce, and dak means chicken. These two syllables can be reversed, so jjimdak is also called dakjjim (닭찜). A popular spicy version is known as Andong jjimdak (안동찜닭). It’s a huge restaurant favorite that’s easy to make at home with a few basic ingredients!

This Andong-style jjimdak recipe was originally posted in February 2011. I’ve updated it here with an improved recipe, more information, and new photos.

What is Andong jjimdak?

Andong jjimdak, which originated from the city of Andong, is a spicy version of braised chicken that has become enormously popular since late 1990’s. Braised in a sweet and savory braising liquid, the nicely clean spicy kick comes from dried whole red chili peppers and fresh hot chili peppers. Unlike dakbokkeumtang (also called dakdoritang), no gochujang (Korean red chili pepper paste) or gochugaru (Korean red chili flakes) is used!

Making Andong jjimdak is relatively simple. The dish uses small sized chicken pieces and is cooked over high heat. As such, it cooks up pretty quickly. In Korea, braised chicken dishes are usually made a whole chicken cut up, but you can use pre-cut pieces if you want. However, for this dish, you’ll still need to cut the chicken parts into smaller pieces.

Korean braised chicken

Jjimdak variations

You can reduce the amount of the peppers or omit them entirely to make a mild version. This reminds me of the braised chicken dish I grew up eating.

When I was a small child, my parents raised a few chickens in our backyard. I remember feeding baby chicks and watching them grow. I remember how fascinated I was to see a mother hen lay her eggs. They were great company and provided us with warm fresh eggs every day. Occasionally, some of their lives were cut short by my father who had to do the unpleasant job to feed his family. These events apparently stirred strong emotions in one of my brothers. To this day, he does not eat chicken. As for me, I loved a sweet and savory braised chicken dish my mother used to make.

For vegetables, I used potatoes, carrot, onion, mushrooms, and scallions. Green cabbage is also a common ingredient for this dish. Some people also add a little bit of green leafy vegetables such as spinach and bok choy.

If you care about the color of the dish to be dark as a restaurant’s version you might have had in Korea, you can add a tablespoon of instant coffee powder or some caramel sauce.

Have you tried this dakjjim recipe?  Please rate the recipe below by either clicking the stars or leaving a comment! And make sure to share your creations by tagging me on Instagram! Stay in touch by following me on Pinterest, Twitter, Facebook, and Instagram.

Jjimdak (Soy braised chicken)

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.

  • 1 medium size chicken cut up (2.5 to 3 pounds of cut pieces)
  • 3 ounces sweet potato starch noodles (dangmyeon, 당면)
  • 2 medium white or yukon gold potatoes (about 10 ounces)
  • 1 medium carrot
  • 1/2 medium onion
  • 3 – 4 mushroom caps (shiitake, white, or baby bella)
  • 2 scallions
  • 2 – 3 dried whole red chili peppers (4 to 5 small ones)
  • 1 – 2 fresh chili peppers or jalapenos – optional
  • 2 tablespoons minced garlic
  • 1 teaspoon grated ginger

Braising liquid:

  • 1/2 cup soy sauce
  • 2 tablespoons oyster sauce (or use more soy sauce)
  • 2 tablespoons rice wine (or mirin)
  • 2 tablespoons dark brown sugar
  • 4 tablespoons corn syrup (or 3 tablespoons honey)
  • 1/4 teaspoon black pepper
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds
  1. Soak the starch noodles in warm water while preparing the other ingredients for about 30 minutes. Drain well before using.
  2. Clean the chicken and cut into small pieces. Trim off excess fat.
  3. Cut the potatoes in chunks (about 1-1/2 inch) and soak in water while preparing other vegetables. Cut the carrot, mushrooms, and onion into bite size pieces.
  4. 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, skimming off the foam.

  5. Add the potatoes, carrot, mushrooms, onion, and dried whole red chili peppers if using. Cover, and cook for 8 to 10 minutes. There still is a lot of liquid, but the potatoes and starch noodles will soak up a lot of the liquid.
  6. 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.

You can prepare ahead of time up to step 5. When ready to serve, bring it to a boil and do the final step. 

The post Jjimdak (Korean Braised chicken) appeared first on Korean Bapsang.

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