I was looking for a non-jigae chicken stew that still packed a flavor punch, so my husband suggested Jjimdak (braised chicken), also written as Dakjjim. It has more of a soy-garlic-ginger flavor, and the broth is pretty rich. I naturally opted for the spicier version, by adding dried chili peppers (Thai chilis are ideal, Kashmiri or other dried peppers also work), but the stew does just as well without the kick. This stew can be made with bone-in chicken drumsticks, cut up chicken parts, or thighs, and I’ve doubled the vegetable content and soup base to bring it up to a balanced, 4-person meal. Served with rice, this stew is bound to please those who are looking for Korean flavors, but not necessarily gochugaru (red pepper flakes).
Ingredients
Method
- Rehydrate the noodles by covering them in hot water for at least 30 minutes, or boil, and drain.
- Prepare the chicken and vegetables.
- Mix the braising ingredients in a medium sized bowl, and set aside.
- Rinse the chicken well.
- In a large sturdy bottom pot or Dutch oven, parboil (high heat)l the chicken in water for 2-3 minutes and drain, to remove excess fat.
- Wipe down the pot and return the chicken. Add the braising liquid, cover, and bring to a low boil over medium-high heat for 10 minutes.
- Add the onion, carrots, potatoes, and chilis (if using) and low boil (covered) for 10 minutes. Stir, reduce the heat to medium, and cook (covered) for another 5 minutes.
- Add the potato starch noodles, mushrooms, and half the green onions. Stir and simmer until the noodles and mushrooms are cooked through.
- Serve with rice, and garnish with sesame seeds and remaining green onions.
