Simmered Chicken, Jjim Dak
Jjimdak is a hidden gem of Korean cuisine. Although it's widely enjoyed by Koreans, few north americans are familiar with this toothsome dish. Chicken, potatoes and carrots are perfectly cooked in a deletable sweet and savory sauce with a hint of spiciness. Glass noodles in this dish are to die for. All you need is a bowl of rice to complete this celestial meal.
You can serve this for lunch or dinner. It's a great dish to impress your guests with minimal effort. You can use this recipe for other meat as well.
Buy Jjim Dak ingredients online here.
|1||Pre-cut Whole Chicken (about 1 kg) 자른 닭 (or legs or thighs, bone in)|
|2||Potato 감자 (small)|
|11 oz||Carrot (large Korean carrot) 당근 (1 large Korean carrot is about 11oz / 300g)|
|1||Onion (Medium) 양파|
|4 oz||Glass Noodles 당면|
|½||Green Onion 파|
for chicken broth
|½ tsp||Black Pepper 후추|
|3 tbs||Cheongju, Korean Rice Wine 청주 (or white wine)|
|5 cups||Water 물|
|½||Green Onion 파|
|3 clove(s)||Garlic Clove (whole) 통마늘|
for seasoning sauce
|1½ cups||Soy Sauce (regular) 왜간장|
|⅔ cup||Cheongju, Korean Rice Wine 청주 (or white wine)|
|⅔ cup||Sugar 설탕|
|6||Dried Red Chili Pepper 마른고추(optional)|
for thickening agent (optional)
|1 tbs||Potato Starch 감자 전분(optional)|
|¼ cup||Water 물 (optional)|
Optional Ingredients and Substitutions
Chicken: Traditionally a whole small chicken is used in this recipe but you can use just legs or thighs instead. Chicken bones make the broth richer.
Dried red chili pepper: Dried chile peppers add a very nice spicy kick without overpowering the flavor or changing the color of the broth. However, you can omit this if you cannot tolerate any spiciness.
Cheongju (Korean rice wine): you can use white wine instead.
Potato starch: You can omit or use flour instead.
More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.
1. Prepare chicken (optional)
Wash the chicken thoroughly. Soak in milk for 20 min. This helps remove gamey smell but it is optional.
Soak in milk
2. Prepare vegetables
Peel and wash all vegetables. Cut 2 potatoes and 1 carrot into cubes (about 1½” or 2 cm) and cut 1 onion into bite size pieces. Cut a green onion in half and slice half of the green onion diagonally.
Peel and wash vegetables
Cut into cubes
Cut 1 onion into bite size
Cut green onion in half
3. Glass noodles
Soak glass noodles in water for 20 min. Then, drain water in a strainer.
Soak glass noodles
4. Wash and Dry
Wash chicken thoroughly under running water. Drain water in a strainer and pat dry with kitchen towel.
Season chicken with ½ teaspoon of black pepper and 3 tablespoons of cheongju (Korean rice wine).
6. Chicken Broth
Boil 5 cups of water in a pot. When boiling, add 3 garlic cloves, ½ green onion (uncut) and seasoned chicken. When it starts to boil again, skim off the foams and fats. Then, lower the heat to medium and simmer it with a lid for 15 min.
Boil 5 cups water
Skim off foams & fats
Simmer with lid
7. Chicken Broth
Take out the chicken pieces from the broth and put them in a bowl. Filter the chicken broth through a strainer.
Take out chicken
8. Seasoning sauce
In a bowl, mix 4 cups of chicken broth made in the previous steps, 1½ cup of soy sauce, ⅔ cup of cheongju (Korean rice wine) and ⅔ cup of sugar. Place chicken, carrot, potato, onion and 6 pieces of dried red chili peppers in a pot. Pour seasoning sauce over the ingredients.
Place chicken & vegetables in pot
Pour sauce over
Boil without lid on high heat for 5 min. Lower the heat to medium and simmer without lid for 20 min. Skim off the foams. Stir every 5-10 min to prevent burning.
Boil without lid
High Heat 5 min
Simmer without lid
Skim off foams
Stir every 5-10 min
When the sauce is reduced to half, add cut green onion and soaked glass noodles. Add starch water (Thoroughly mix 1 tablespoon of potato starch with ¼ cup of cold water.) if you like thicker sauce. Boil it for 5-10 min on medium heat or until the noodles are fully cooked.
When sauce reduced to half
Add starch water (optional)
Boil Med Heat 7 min
Serve with rice. Enjoy!