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Simmered Chicken, Jjim Dak

Your rating: None Average: 4.6 (5 votes)
Average: 1 (1 vote)
nut free
prep time: 
30 min
inactive time: 
20 min
cooking time: 
40 min
total time: 
90 min

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.

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Change to: Metric US

main ingredients

Pre-cut Whole Chicken (about 1 kg) 자른 닭 (or legs or thighs, bone in)
Potato 감자 (small)
11 ozCarrot (large Korean carrot) 당근 (1 large Korean carrot is about 11oz / 300g)
Onion (Medium) 양파
4 ozGlass Noodles 당면
½ Green Onion 파

for chicken broth

½ tspBlack Pepper 후추
3 tbsCheongju, Korean Rice Wine 청주 (or white wine)
5 cupsWater 물
½ Green Onion 파
3 clove(s)Garlic Clove (whole) 통마늘

for seasoning sauce

1½ cups  Soy Sauce (regular) 왜간장
⅔ cupCheongju, Korean Rice Wine 청주 (or white wine)
⅔ cupSugar 설탕
Dried Red Chili Pepper 마른고추 (optional)

for thickening agent (optional)

1 tbsPotato Starch 감자 전분 (optional)
¼ cupWater 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.

image: JJDKAA01.JPG

Wash chicken

Soak in milk

image: clock.png 20 min

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.

image: JJDKAA02.JPG

Peel and wash vegetables

Cut into cubes

  • 2 small potatoes
  • 1 carrot

Cut 1 onion into bite size

Cut green onion in half

  • slice half diagonally

3. Glass noodles

Soak glass noodles in water for 20 min. Then, drain water in a strainer.

image: JJDKAA06.JPG

Soak glass noodles

  • image: clock.png 20 min


4. Wash and Dry

Wash chicken thoroughly under running water. Drain water in a strainer and pat dry with kitchen towel.

image: JJDKAA07.JPG



Pat dry

5. Seasoning

Season chicken with ½ teaspoon of black pepper and 3 tablespoons of cheongju (Korean rice wine).

image: JJDKAA08.JPG

Season chicken

  • ½ tsp black pepper
  • 3 tbs cheongju (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.

image: JJDKAA10.JPG

Boil 5 cups water


  • 3 garlic cloves
  • ½ green onion
  • seasoned chicken

Skim off foams & fats

Simmer with lid

  • image: clock.png 15 min
  • Med Heat image: medheat.png

7. Chicken Broth

Take out the chicken pieces from the broth and put them in a bowl. Filter the chicken broth through a strainer.

image: JJDKAA11.JPG

Take out chicken

Filter broth

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.

image: JJDKAA13.JPG


  • 4 cups chicken broth
  • 1½cup soy sauce
  • ⅔ cup rice wine
  • ⅔ cup sugar

Place chicken & vegetables in pot

Pour sauce over

9. Boil

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.

image: JJDKAA14.JPG

Boil without lid

High Heat image: highheat.png image: clock.png 5 min

Redue heat

Simmer without lid

  • Med Heat image: medheat.png image: clock.png 20 min

Skim off foams

Stir every 5-10 min

10. Finish

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.

image: JJDKAA15.JPG

When sauce reduced to half


  • cut green onions
  • glass noodles

Add starch water (optional)

Boil Med Heat image: medheat.png image: clock.png 7 min

11. Serve

Serve with rice. Enjoy!

image: JJDKAA17.JPG



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