Entree: South Korea – Seoul & Gyeonggi – 찜닭 ➤ Jjimdak (Braised Korean chicken with vegetables and glass noodles in a sweet-savory soy-based sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 8 min

Total 1 hr 3 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 medium potatoes, about 10 oz (300 g), peeled and cut into large chunks
- 1 large carrot, about 6 oz (170 g), cut into 1- to 2-inch pieces
- 1 medium onion, about 8 oz (225 g), sliced
- 4 cloves garlic, smashed
- 1 tbsp (15 ml) grated ginger
- 1/2 cup (120 ml) soy sauce
- 1/3 cup (70 g) brown sugar, packed
- 2 tbsp (30 ml) rice wine or mirin
- 1 cup (240 ml) water or low-sodium chicken stock
- 4 oz (115 g) sweet potato glass noodles (dangmyeon)
- 1 tbsp (15 g) gochugaru (Korean red pepper flakes) or 2 dried red chilies, optional
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (15 ml) neutral oil (vegetable or canola) for browning
- 2 green onions, cut into 2-inch (5 cm) lengths
- 1 tbsp (15 ml) toasted sesame seeds
- Salt and freshly ground black pepper to taste

Instructions

1. Pat the chicken thighs dry and season lightly with salt and pepper. Heat the neutral oil in a large wide pot or deep skillet over medium-high heat and brown the chicken on both sides until golden, about 4 minutes per side. Remove and set aside.
2. In the same pot, reduce heat to medium and add the sliced onion, potatoes and carrots; sauté until onions are translucent, about 5 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Return the chicken to the pot. Pour in soy sauce, brown sugar, rice wine, and water or stock. Stir in gochugaru if using. Bring to a simmer, then reduce heat to medium-low.
4. Cover and simmer gently until the chicken is cooked through and the potatoes are tender, about 25–30 minutes. Stir occasionally and adjust liquid by adding a splash of water if it reduces too quickly.
5. While the chicken simmers, soak the glass noodles in hot water for 5–8 minutes until pliable, then drain.
6. When the chicken and vegetables are tender, add the soaked glass noodles to the pot and toss gently to combine. Cook uncovered 3–5 minutes until noodles absorb sauce and soften.
7. Stir in sesame oil and half of the green onions. Taste and adjust seasoning with salt, pepper or a little more sugar/soy sauce as needed.
8. Transfer to a serving platter, sprinkle with toasted sesame seeds and remaining green onions, and serve hot with steamed rice.