Jjimdak (Korean Braised Chicken)
What You Will Need
Ingredients
- 5 cups water
- 1.8 lbs. chicken (cut into medium-sized chunks)
- 1 medium carrot, cut into medium-sized chunks
- 5 small dried red chili peppers
- 3 pcs. shiitake mushrooms, thinly sliced
- 1 large brown onion, cut into medium-sized chunks
- 2 medium potatoes, cut into medium-sized chunks
- 5.3 oz. Korean glass noodles (soaked in warm water for about 20 mins to hydrate, drain before use)
- 1 stalk green onion, sectioned
- 1 tsp. roasted sesame seeds
Sauce Mix
- 1/3 cup Lee Kum Kee Premium Soy Sauce
- 2 Tbsp. raw sugar or dark brown sugar
- 2 Tbsp. rice wine /mirin
- 1 Tbsp. honey
- 1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 1 Tbsp. Lee Kum Kee Minced Garlic
- ½ tsp. Lee Kum Kee Minced Ginger
- 2 tsp. Lee Kum Kee Premium Pure Sesame Oil
- ¼ tsp. ground black pepper
- 1 ½ cup water
Made with
Lee Kum Kee products
How to make it
https://www.youtube.com/watch?v=xpiMhkF0_1E&feature=youtu.be
On medium-high heat, boil 5 cups of water in a pot. Once boiling, parboil the chicken for 1 minute to skim off any fat. Drain the water.
Mix all seasoning sauces in a bowl. In another pot, add the chicken and the sauce mix. Boil them over medium-high heat for about 10 minutes, covered.
Add the carrots, chilies, mushroom, onions, and potatoes. Cover and boil for another 15 mins.
Add in the glass noodles, and green onions. Cover and let it simmer for about 3 to 5 minutes. Stir lightly to make sure the noodles and the mushrooms are mixed with the sauce. Garnish with sesame seeds before serving.
Tips: Oyster Sauce can greatly enhance the flavor of the meat and add umami to the dish.
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