Cherry & Dennis Recipes
Korean Jjimdak Soy-Braised Chicken
韓式醬油薯仔燴雞
Recipe overview
Boneless chicken thighs, potato, carrot, shiitake and Korean sweet-potato noodles braise in a mild garlic-soy-sesame sauce for a family-style jjimdak.
01
Ingredients
Main ingredients
- 700 g chicken thighs
- 500 g medium potatoes
- 180 g carrot
- 1 piece onion
- 150 g dried shiitake mushrooms
- 150 g Korean sweet potato glass noodles
Sauce
- 5 clove garlic
- 5 tbsp light soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
Seasoning
- 1 tbsp cooking oil
Garnish
- 2 stalk spring onion
Stock
- 700 ml water
02
Tools
- mixing bowl
- colander
- knife
- cutting board
- small bowl
- measuring cup
- measuring spoons
- pot
- wooden spoon
- tongs
- food thermometer
- serving bowl
03
Steps
Step 1
Soak the glass noodles
Soak the Korean glass noodles in room-temperature water for 20 minutes until flexible, then drain.
Step 2
Prepare the vegetables
Cut potato and carrot into 3 cm pieces, onion into wedges and shiitake in halves.
Step 3
Cut the chicken
Pat chicken dry, trim excess fat and cut into 4 cm pieces.
Step 4
Mix the braising sauce
Mince the garlic and stir with soy sauce, brown sugar and sesame oil until dissolved.
Step 5
Brown the chicken
Heat all cooking oil in a heavy pot and brown the chicken for 5 minutes over medium-high heat.
Step 6
Add sauce and water
Add all braising sauce and 700 ml water, scraping the browned bits from the pot.
Step 7
Braise the chicken
Bring to a boil, lower the heat, cover and braise for 10 minutes.
Step 8
Add root vegetables
Add potato, carrot and onion, coat with sauce, cover and braise for 10 minutes.
Step 9
Add the shiitake
Add the shiitake, cover and braise gently for 5 minutes.
Step 10
Cook the glass noodles
Add drained noodles, press them gently into the sauce and cook uncovered for 6 minutes.
Step 11
Reduce and check
Turn over medium heat for 2 minutes until the sauce clings; chicken must reach 75°C and potato must be tender.
Step 12
Garnish and serve
Turn off the heat, add all spring onion and serve the chicken, vegetables and noodles in a deep dish.
Common mistakes
- Adding noodles too early makes them mushy and absorbs the sauce; add them only when chicken and potato are nearly tender.
Tips
Cut potatoes into even 3 cm pieces so they finish with the chicken without falling apart.
