Go Back

Jjimdak

Braised Chicken Stew
Print Recipe
Prep Time 1 hour 30 minutes
Course: Main Course
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 1.5 lbs Chicken thighs, cut into 1" pieces
  • 4 Yellow potatoes, peeled and cut into 1-2” pieces
  • 2 Large carrots, peeled and cut into 1-2” pieces
  • 1 Large yellow onion, cut into ½” half slices
  • 8 Mushrooms, button or shitake, cut into ½” pieces
  • 6 Green onions, cut into 1” pieces
  • 12-15 Dried chilis (optional)
  • 6 oz Sweet potato or acorn starch noodles (glass noodles)
  • 1/2 tsp Sesame seeds, for garnish
Braising Liquid
  • 3 c Water
  • 3/4 c Soy sauce or tamari
  • 2 tbsp Garlic, minced
  • 1 tbsp Ginger, minced
  • 4 tbsp Korean or Chinese rice wine (optional)
  • 2 tbsp Hosin sauce (GF if needed), or oyster sauce
  • 1 tbsp Sesame oil
  • 3 tbsp Brown sugar or equivalent substitute
  • 2 tbsp Honey
  • 1/2 tsp Black pepper

Method
 

  1. Rehydrate the noodles by covering them in hot water for at least 30 minutes, or boil, and drain.
  2. Prepare the chicken and vegetables.
    jjimdak veggies
  3. Mix the braising ingredients in a medium sized bowl, and set aside.
  4. Rinse the chicken well.
  5. 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.
  6. 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.
    braising chicken
  7. 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.
    jjimdak 3
  8. Add the potato starch noodles, mushrooms, and half the green onions. Stir and simmer until the noodles and mushrooms are cooked through.
    jjimdak 4
  9. Serve with rice, and garnish with sesame seeds and remaining green onions.