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Jjimdak Korean Braised Chicken

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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 900 g bone-in chicken thighs and drumsticks Provides rich flavor and tenderness during braising
For the Vegetables
  • 2 medium potatoes Adds heartiness and absorbs sauce flavors
  • 1 large carrot Provides sweetness and texture
  • 1 large onion Contributes sweetness and umami
  • 5 cloves garlic An aromatic base flavor
  • 1 tablespoon fresh ginger Adds warmth and spice
For the Sauce
  • 1/2 cup soy sauce Primary savory component of the braising liquid
  • 2 tablespoons brown sugar Balances the saltiness of the soy sauce
  • 1 tablespoon mirin or rice wine Enhances overall flavor
  • 1 tablespoon gochugaru Provides a kick of heat
  • 1 tablespoon sesame oil Adds a nutty flavor
For Cooking Liquid
  • 2 cups water or chicken broth Base liquid that melds flavors
For Garnish
  • 2 green onions Adds freshness
  • 1 tablespoon sesame seeds Optional garnish for nutty crunch
Optional Add-Ins
  • 120 g Korean glass noodles Absorbs sauce with chewy texture
  • 150 g Korean rice cakes Adds a delightful chewy texture

Equipment

  • large heavy-bottomed pot or Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Wash 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.
  2. In a large pot, heat oil over medium-high heat. Add chicken thighs and drumsticks, searing for about 5-7 minutes until golden brown.
  3. Reduce heat to medium and add the chopped onion, minced garlic, and ginger. Stir for 2-3 minutes until fragrant.
  4. Pour in the soy sauce, brown sugar, mirin, gochugaru, and chicken broth or water. Stir well until the sugar dissolves.
  5. Fold in the prepared potatoes and carrots. Bring to a boil, lower heat, cover, and simmer for 25-30 minutes.
  6. About 10 minutes before finishing, stir in the soaked Korean glass noodles or rice cakes if using.
  7. 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

Notes

This 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.

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