Description
A deeply savory and slightly sweet Korean Jjimdak Braised Chicken made with soy sauce, garlic, ginger, vegetables, and glass noodles. This authentic Korean comfort food recipe is perfect for dinner and packed with bold flavor. Great for family meals, gatherings, and fans of spicy braised chicken dishes.
Ingredients
1.5 lbs chicken thighs (bone-in or boneless)
1/2 cup soy sauce
2 tbsp brown sugar
5 cloves garlic, minced
1 tbsp fresh ginger, minced
1 medium onion, sliced
2 medium carrots, sliced
2 medium potatoes, peeled and cubed
5 oz dried Korean glass noodles (dangmyeon)
4 dried chilies or 1 tbsp Korean chili flakes (gochugaru)
2 tbsp mirin or rice wine
1/2 tsp black pepper
1 tbsp sesame oil
2 green onions, chopped
1 tsp sesame seeds
Instructions
1. Soak the glass noodles in warm water for 20 to 30 minutes.
2. In a deep pan or Dutch oven, sear chicken thighs skin-side down until golden. Remove and set aside.
3. Sauté onion, garlic, and ginger in the same pan until fragrant.
4. Add soy sauce, brown sugar, mirin, chili flakes, and black pepper. Let it simmer together briefly.
5. Return chicken to the pan and add just enough water to cover. Add carrots and potatoes. Simmer covered for 25 to 30 minutes.
6. Add soaked and drained glass noodles. Simmer uncovered for 5 to 10 minutes until noodles are tender and sauce thickens.
7. Stir in sesame oil, then garnish with green onions and sesame seeds. Serve hot.
Notes
This dish tastes even better the next day as the flavors deepen.
You can substitute drumsticks or boneless thighs based on preference.
Adjust spice level by using more or fewer dried chilies or gochugaru.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Braising
- Cuisine: Korean
Nutrition
- Serving Size: 1.5 cups
- Calories: 465
- Sugar: 8g
- Sodium: 1180mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 105mg