Korean Braised Chicken (Jjimdak)

Steamed chicken (jjimdak) is a sweet but savory dish that is very popular in Korea. The dish originated from the city of Andong, which if you visit today you will find that they even have a jjimdak street which has many steamed chicken restaurants.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 520 Calories

Ingredients

• 2 tablespoons light corn syrup
• 3 tablespoons white sugar
• ground black pepper to taste
• 1 tablespoon sesame oil
• 1 teaspoon crushed garlic
• 1 tablespoon oyster sauce
• ⅔ cup soy sauce
• 1 medium onion, sliced
• 2 medium green onions, sliced
• 3 tablespoons rice wine
• 1 (8 ounce) package dried cellophane (glass) noodles
• 1 (2 to 3 pound) whole chicken, skin removed and cut into pieces
• 3 medium potatoes, peeled and sliced
• 1 ½ medium (blank)s carrots, sliced
• 3 peppers dried red chile peppers

Recipe Instructions

Step 1

Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 20 minutes.

Step 2

Meanwhile, combine soy sauce, rice wine, oyster sauce, corn syrup, sugar, sesame oil, garlic, and pepper the for sauce in a bowl. Set aside.

Step 3

Bring a pot of water to a boil; add chicken pieces. Boil for 3 minutes; remove from heat and drain, reserving 3 cups water.

Step 4

Heat another pot over medium-high heat. Add chicken pieces, potatoes, carrots, onion, and chiles. Add reserved water and sauce mixture. Bring to a boil; continue to boil until vegetables are soft and chicken is no longer pink in the center, about 25 minutes. Add glass noodles and green onions; boil for 5 minutes more. Serve.