As I stirred the bubbling pot of Jjimdak, a symphony of irresistible aromas filled my kitchen, transporting me to the heart of South Korea. This warm, comforting dish, featuring succulent chicken and tender vegetables braised in a rich, slightly sweet soy-based sauce, is perfect for both weeknight dinners and special gatherings. The beauty of Jjimdak Korean Braised Chicken lies not only in its delightful flavors but also in its family-friendly nature, ensuring that even the pickiest of eaters will leave the table satisfied. With just one pot required, cleanup is a breeze, too! Are you ready to bring a taste of Korea to your home and create a meal that wraps everyone in a comforting embrace? Why Choose Jjimdak Tonight? Heartwarming Comfort: This Jjimdak Korean Braised Chicken dish is more than just a meal; it’s a cozy hug served in a bowl, perfect for chilly evenings or family gatherings. Flavor Explosion: With a delightful balance of savory, sweet, and slightly spicy flavors, the rich soy-based sauce elevates every bite into a celebration of taste. One-Pot Wonder: Simplify your dinner prep and cleanup. Everything from the succulent chicken to the tender vegetables cooks together, making it a convenient and time-saving option. Family-Friendly Delight: This dish is a hit with both adults and kids alike, ensuring that even the pickiest eaters will rave about their dinner—just like with Marry Chicken Pasta. Versatile Ingredients: Customize your Jjimdak by swapping out proteins or adding your favorite vegetables for a personalized twist that suits your taste buds. Explore other ideas like Buffalo Chicken Tacos for added inspiration! Jjimdak Korean Braised Chicken Ingredients Explore the vibrant flavors of this delightful dish! For the Chicken Bone-in chicken thighs and drumsticks (900g) – Provides rich flavor and tenderness during braising; boneless skinless thighs are a leaner substitute. For the Vegetables Potatoes (2 medium) – Adds heartiness and absorbs sauce flavors; peeling enhances flavor absorption. Carrot (1 large) – Provides sweetness and texture; cut into thick slices to maintain firmness. Onion (1 large) – Contributes sweetness and umami; chop roughly for even cooking. Garlic (5 cloves, minced) – An aromatic base flavor that deepens the dish’s complexity. Fresh ginger (1 tablespoon, minced) – Adds warmth and spice to the dish. For the Sauce Soy sauce (1/2 cup) – The primary savory component of the braising liquid; substitute with tamari for a gluten-free version. Brown sugar (2 tablespoons) – Balances the saltiness of the soy sauce with sweetness. Mirin or rice wine (1 tablespoon) – Enhances overall flavor with a hint of sweetness. Gochugaru (1 tablespoon) – Provides a kick of heat; adjust based on your spice preference. Sesame oil (1 tablespoon) – Adds a nutty flavor; drizzle at the end to maintain aroma. For Cooking Liquid Water or chicken broth (2 cups) – The base liquid that melds flavors; broth adds extra richness. For Garnish Green onions (2, chopped) – Adds freshness and a mild onion flavor. Sesame seeds (1 tablespoon, optional) – Sprinkling adds a nutty crunch. Optional Add-Ins Korean glass noodles (120g, soaked) – Absorbs sauce with a chewy texture; traditional in Jjimdak. Korean rice cakes (150g, soaked) – Adds a delightful chewy texture perfect for this savory dish. Now you have everything you need for a delicious journey into the world of Jjimdak Korean Braised Chicken! Step‑by‑Step Instructions for Jjimdak Korean Braised Chicken Step 1: Prep Ingredients Begin by washing and peeling the potatoes before cutting them into cubes. Similarly, slice the carrot into thick rounds to maintain texture. Roughly chop the onion and mince the garlic and ginger. If you’re using Korean glass noodles or rice cakes, soak them in water now so they’ll be ready for the final cooking stage. Step 2: Sear Chicken In a large, heavy-bottomed pot or Dutch oven, heat a splash of oil over medium-high heat. Once shimmering, add the bone-in chicken thighs and drumsticks. Sear them for about 5-7 minutes, turning occasionally until they develop a golden-brown crust on all sides, enhancing the flavor of the Jjimdak. Step 3: Cook Aromatics After the chicken is seared, reduce the heat to medium and add the chopped onion, minced garlic, and ginger to the pot. Stir these aromatic ingredients for about 2-3 minutes until they become fragrant and the onions are translucent, creating a delicious foundation for your Jjimdak. Step 4: Combine Liquids Pour in the soy sauce, brown sugar, mirin (or rice wine), gochugaru, and the chicken broth or water. Stir well until the sugar dissolves completely, creating a glossy braising liquid that will enrich the chicken and vegetables during cooking. The flavors will meld beautifully as it simmers. Step 5: Add Vegetables Gently fold in the prepared potatoes and carrots into the simmering sauce. Increase the heat to high and bring everything to a rolling boil. Once boiling, lower the heat to low, cover the pot with a lid, and let it simmer for 25-30 minutes. This slow cooking will tenderize the chicken and infuse the vegetables with flavor. Step 6: Add Noodles and Rice Cakes About 10 minutes before finishing the cooking, stir in the soaked Korean glass noodles or rice cakes if using. This addition will not only absorb the savory sauce but also contribute to the delightful texture of the Jjimdak, making it even more satisfying for your family. Step 7: Finish the Dish Once everything is cooked to tender perfection, remove the pot from heat. Drizzle the Jjimdak with sesame oil for an added layer of nutty flavor. Before serving, taste to adjust the seasoning if necessary. Garnish generously with chopped green onions and sesame seeds for that beautiful finishing touch. Make Ahead Options These Jjimdak Korean Braised Chicken preparations are perfect for busy home cooks looking to save time during hectic weeknights! You can chop and prepare all the vegetables (potatoes, carrots, onions, garlic, and ginger) up to 24 hours in advance and store them in an airtight container in the refrigerator to maintain freshness. Additionally, you can marinate the chicken with the soy sauce, brown sugar, mirin, and gochugaru mixture for up to 3 days for maximum flavor. When you’re ready to serve, simply sear the chicken, add your prepared vegetables, and follow the cooking instructions until everything is tender and delicious. With these make-ahead tips, you’ll enjoy a stress-free cooking experience and a cozy meal that tastes just as delightful! Jjimdak Korean Braised Chicken Variations Customize your Jjimdak experience with these delightful suggestions that will satisfy your cravings and spark your culinary creativity! Protein Swap: Replace chicken with pork belly or tofu for a different flavor profile. Use firm tofu for a hearty vegetarian option. Vegetable Boost: Add bell peppers, zucchini, or mushrooms to enhance the dish’s texture and flavor. These vegetables will soak up the savory sauce beautifully. Gluten-Free Twist: Use tamari instead of soy sauce to make your Jjimdak gluten-free without sacrificing flavor. Your guests won’t even notice the difference! Extra Heat: For more spice, increase the gochugaru or add sliced fresh chili peppers. Adjust according to your personal heat preference for a fiery kick! Herb Infusion: Throw in some fresh herbs like cilantro or parsley for a refreshing finish. This brightens the dish and adds an aromatic touch. Coconut Creamy: Stir in a splash of coconut milk right before serving for a creamy, tropical twist and richness that’s unexpected but delightful. Noodle Variety: Swap in other noodles like ramen or udon for a different chew. This will transform the look and taste of your Jjimdak. Fruit Addition: Pineapple chunks can be added for a sweet contrast that complements the savory profile. The tangy fruit infuses a refreshing burst in every bite! Don’t forget to explore more exciting dishes like the Sesame Chicken Cabbage Crunch Salad or try your hand at Grilled BBQ Chicken Skewer Salad for a fresh and vibrant meal alongside your Jjimdak journey! What to Serve with Jjimdak Korean Braised Chicken Pairing a comforting side with your savory Jjimdak elevates your meal into something truly special, providing delightful contrasts and complements to the dish. Steamed White Rice: The perfect neutral base that absorbs the rich, saucy flavors of the Jjimdak, ensuring every bite is a harmonious experience. Kimchi: A tangy, spicy accompaniment that brings brightness and contrast to the savory chicken dish, balancing out the rich flavors beautifully. Korean Cucumber Salad: This refreshing salad provides a crunchy texture and a touch of acidity that cuts through the heaviness of the Jjimdak, making each bite incredibly satisfying. Roasted Brussels Sprouts: Their nutty flavor and crispy texture create a lovely contrast to the tender chicken, while adding depth to your meal. Glass Noodles Stir-Fry: For an extra chewy element that ties back to the traditional Jjimdak, stir-fried glass noodles with vegetables add a delightful texture and flavor profile. Miso Soup: A light, umami-rich broth that offers warmth and a complex flavor to balance the richness of the Jjimdak, creating a cozy dining experience. Sliced Pears or Apples: A sweet, crisp fruit to serve as a simple dessert; their freshness cleanses the palate and adds a delightful finish to your meal. Expert Tips for Jjimdak Fully Cooked Chicken: Ensure your Jjimdak Korean Braised Chicken is cooked through; the meat should easily pull away from the bone for the best texture. Prevent Sticking: Stir occasionally while simmering to avoid sticking at the bottom of the pot, ensuring even cooking and delicious flavor. Adjust Spice: For those who prefer mild heat, feel free to reduce or omit the gochugaru, making the dish more family-friendly without sacrificing flavor. Perfect Sauce Consistency: If the sauce seems too thin, uncover the pot for the last few minutes to thicken it up, creating a satisfying finish. Customizable Add-ins: Enhance your Jjimdak with seasonal vegetables or your favorite protein substitutes, tailoring it to your family’s tastes while keeping the core flavors intact. Make-Ahead Magic: This dish tastes even better the next day! Prepare it ahead of time, refrigerate, and simply reheat for a quick and comforting meal. How to Store and Freeze Jjimdak Fridge: Store leftover Jjimdak in an airtight container in the refrigerator for up to 3 days, ensuring flavors remain fresh and vibrant. Freezer: For longer storage, freeze Jjimdak in a freezer-safe container for up to 3 months. Note: Cook noodles separately and add them when reheating for best consistency. Reheating: Gently reheat Jjimdak on the stovetop over low heat, adding a splash of water or broth as needed to keep it moist. Enjoy a comforting meal anytime! Leftover Tips: If you have extra sauce, it’s perfect for drenching steamed rice or noodles, adding variety to your dishes while savoring the delightful flavors of Jjimdak. Jjimdak Korean Braised Chicken Recipe FAQs How do I choose ripe ingredients for Jjimdak? Absolutely! For the best flavor, select firm potatoes with smooth skin and no dark spots. Choose carrots that are bright orange and free from blemishes, while the chicken should feel cold and firm with no off-smell. How long can I store leftover Jjimdak? Very! Store leftover Jjimdak in an airtight container in the fridge for up to 3 days. Make sure it cools completely before sealing to keep it fresh and tasty for your next meal. Can I freeze Jjimdak? Absolutely! To freeze, place the cooled Jjimdak in a freezer-safe container for up to 3 months. I recommend cooking noodles separately because they may become mushy upon reheating. When ready to enjoy, simply thaw overnight in the fridge and gently reheat on the stovetop, adding a splash of broth to refresh the sauce. What should I do if my Jjimdak sauce is too thin? If you find your sauce is thinner than desired, simply uncover the pot for the last few minutes of simmering. This will allow some liquid to evaporate, thickening the sauce. Stir occasionally to prevent sticking, and taste for seasoning adjustments before serving. Are there any dietary considerations for Jjimdak? Certainly! If cooking for someone with gluten allergies, use tamari instead of soy sauce to maintain the authentic flavor. For a spicier variation, increase the gochugaru, but you can also reduce or eliminate it altogether for a milder taste. Always check ingredients when serving to guests to ensure everyone can enjoy this comforting dish! Hearty Jjimdak Korean Braised Chicken for Cozy Nights Experience the comfort of Jjimdak Korean Braised Chicken, a family-friendly dish with rich flavors and tender chicken. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 1 hour hrTotal Time 1 hour hr 15 minutes mins Servings: 4 servingsCourse: ChickenCuisine: KoreanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken900 g bone-in chicken thighs and drumsticks Provides rich flavor and tenderness during braisingFor the Vegetables2 medium potatoes Adds heartiness and absorbs sauce flavors1 large carrot Provides sweetness and texture1 large onion Contributes sweetness and umami5 cloves garlic An aromatic base flavor1 tablespoon fresh ginger Adds warmth and spiceFor the Sauce1/2 cup soy sauce Primary savory component of the braising liquid2 tablespoons brown sugar Balances the saltiness of the soy sauce1 tablespoon mirin or rice wine Enhances overall flavor1 tablespoon gochugaru Provides a kick of heat1 tablespoon sesame oil Adds a nutty flavorFor Cooking Liquid2 cups water or chicken broth Base liquid that melds flavorsFor Garnish2 green onions Adds freshness1 tablespoon sesame seeds Optional garnish for nutty crunchOptional Add-Ins120 g Korean glass noodles Absorbs sauce with chewy texture150 g Korean rice cakes Adds a delightful chewy texture Equipment large heavy-bottomed pot or Dutch oven Method Step‑by‑Step InstructionsWash and peel the potatoes, cut them into cubes, and slice the carrot into thick rounds. Roughly chop the onion and mince the garlic and ginger. Soak the Korean glass noodles or rice cakes in water if using.In a large pot, heat oil over medium-high heat. Add chicken thighs and drumsticks, searing for about 5-7 minutes until golden brown.Reduce heat to medium and add the chopped onion, minced garlic, and ginger. Stir for 2-3 minutes until fragrant.Pour in the soy sauce, brown sugar, mirin, gochugaru, and chicken broth or water. Stir well until the sugar dissolves.Fold in the prepared potatoes and carrots. Bring to a boil, lower heat, cover, and simmer for 25-30 minutes.About 10 minutes before finishing, stir in the soaked Korean glass noodles or rice cakes if using.Remove from heat, drizzle with sesame oil, taste to adjust seasoning, and garnish with green onions and sesame seeds. Nutrition Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 40mgIron: 2.5mg NotesThis dish tastes even better the next day! Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Tried this recipe?Let us know how it was!
