Jjimdak Korean Braised Chicken

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Jjimdak is one of those dishes I turn to when I want something deeply comforting but also full of bold flavor. This rich Korean braised chicken dish is a stunning balance of savory, slightly sweet, and mildly spicy flavors—all simmered together in one pot until the meat is fall-off-the-bone tender. The glossy sauce clings to every piece of chicken and vegetable, and I love how it soaks perfectly into a bowl of steamed rice.

I first had Jjimdak in a small alleyway restaurant in Andong, where the dish originally hails from. The complex aroma of soy sauce, garlic, and sesame oil hit me before the dish even reached the table. Since then, I’ve been recreating it at home and adjusting it to suit my taste. Whether you’re cooking for family or serving guests, this dish never fails to impress.

Why You’ll Love This Jjimdak Recipe

Jjimdak is a weeknight savior and a weekend comfort. It’s hearty without being heavy and brimming with textures—from tender chicken to chewy glass noodles (if you add them) and soft potatoes. The flavor is all about balance: salty soy sauce, a hint of sweetness from sugar or mirin, and the gentle heat of Korean chili. It also comes together in one pot, making cleanup super easy.

What Kind of Chicken Should I Use for Jjimdak?

Bone-in, skinless chicken thighs or drumsticks work best for Jjimdak. The bone imparts a deeper flavor to the sauce, and the dark meat stays juicy during the simmering process. You can also use a whole chicken chopped into parts if you want to stick with tradition. Just avoid chicken breast as it tends to dry out.

Options for Substitutions

Don’t have Korean soy sauce? Regular dark soy sauce works in a pinch. You can swap Korean chili peppers with red pepper flakes or fresh chilies for heat. For a lower-sodium option, try low-sodium soy sauce and skip the salt. If you’re skipping the glass noodles, serve it with rice or even udon noodles. Vegetables like carrots or shiitake mushrooms are great add-ins too.

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Ingredients for This Jjimdak Korean Braised Chicken Recipe

• Chicken (bone-in, skinless thighs or drumsticks): This is the star of the dish, providing richness and flavor as it slowly braises.
• Potatoes: These soak up the delicious sauce and add hearty texture.
• Onion: Sliced onions add sweetness and depth as they caramelize during cooking.
• Garlic: Essential for building that bold, savory Korean flavor base.
• Ginger: Adds warmth and a subtle heat that balances the richness.
• Soy Sauce: Forms the savory umami base of the braising liquid.
• Brown Sugar: Helps balance the saltiness and adds a gentle sweetness.
• Mirin or Rice Wine: Adds complexity and helps tenderize the chicken.
• Korean Dried Chilies or Gochugaru (optional): For a mild to medium heat kick.
• Sesame Oil: A finishing touch that adds nuttiness and aroma.
• Water or Chicken Broth: Used to create the braising liquid.
• Glass Noodles (optional): These absorb the sauce and make the dish even more satisfying.
• Sesame Seeds and Chopped Scallions: For garnish and a touch of freshness.

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Step 1: Soak the Glass Noodles (if using)

If you’re including glass noodles, soak them in warm water for about 20-30 minutes or until softened. Drain and set aside. This helps them cook faster and prevents clumping when added to the braise.

Step 2: Prepare the Chicken

Rinse and pat dry your chicken pieces. For extra depth of flavor, you can parboil them briefly in boiling water for 2-3 minutes to remove excess fat and impurities, then rinse them under cold water.

Step 3: Make the Braising Sauce

In a bowl, mix together soy sauce, brown sugar, mirin (or rice wine), minced garlic, grated ginger, and water or chicken broth. Stir until the sugar is dissolved. Adjust the heat level by adding gochugaru or dried chilies if desired.

Step 4: Sauté Aromatics

Heat a large pot or deep skillet over medium heat. Add a splash of oil, then sauté the onions until translucent. Add garlic and ginger and cook until fragrant. This step builds the aromatic base of the dish.

Step 5: Add Chicken and Potatoes

Add the chicken pieces and potatoes into the pot. Pour the sauce over everything. Bring to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes, stirring occasionally to prevent sticking.

Step 6: Add Optional Noodles

If using glass noodles, add them during the last 5-7 minutes of cooking. Make sure they are submerged in the sauce so they can absorb the flavor.

Step 7: Finish and Garnish

Drizzle in a bit of sesame oil just before turning off the heat. Sprinkle with sesame seeds and chopped scallions. Serve hot, ideally with steamed white rice or kimchi on the side.

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How Long to Prepare the Jjimdak Korean Braised Chicken Recipe

Making Jjimdak isn’t a rushed affair, but it doesn’t require all day either. It’s a dish that rewards a little patience with big flavor.

Preparation Time: Chopping vegetables and prepping the chicken takes about 15–20 minutes. If you’re soaking glass noodles, do this first while prepping other ingredients.

Cooking Time: Braising the chicken and vegetables will take around 30–40 minutes. The goal is for the chicken to be tender and the sauce to thicken slightly. If you’re adding glass noodles, they’ll need about 5–7 more minutes at the end.

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Tips for Perfect Jjimdak Korean Braised Chicken

• Use bone-in chicken: It infuses the sauce with deeper flavor.
• Simmer gently: A gentle simmer keeps the chicken tender and juicy.
• Cut vegetables evenly: This helps them cook at the same rate and absorb flavor equally.
• Taste and adjust: Add a little more sugar for sweetness or soy sauce for saltiness depending on your preference.
• Finish with sesame oil: Add it at the end so the flavor doesn’t cook off.

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Watch Out for These Mistakes While Cooking

• Using high heat: Rapid boiling can dry out the chicken and overcook the vegetables.
• Skipping the sauce prep: Mixing the sauce separately ensures better balance and even seasoning.
• Adding glass noodles too early: They’ll overcook and become mushy.
• Forgetting to stir: Ingredients can stick to the bottom and burn if left too long.
• Overloading with spice: Korean chilies can creep up on you. Add gradually and taste as you go.

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What to Serve With Jjimdak Korean Braised Chicken?

1. Steamed White Rice

Classic and perfect for soaking up the rich sauce.

2. Kimchi

The fermented tang adds brightness to contrast the savory depth of the dish.

3. Korean Pickled Radish (Danmuji)

Crunchy, sweet, and sour—a great palate cleanser.

4. Japchae (Korean Stir-Fried Glass Noodles)

A complementary noodle dish with a different texture profile.

5. Korean Spinach Side Dish (Sigeumchi Namul)

Lightly seasoned greens that provide a fresh, earthy contrast.

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Storage Instructions

Refrigeration: Store leftovers in an airtight container for up to 3 days. The flavors deepen overnight, making it even tastier the next day.

Reheating: Reheat gently in a pot over medium heat. Add a splash of water if the sauce has thickened too much.

Freezing: You can freeze Jjimdak, but the texture of the potatoes and noodles may change slightly. Freeze in a sealed container for up to one month.

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Estimated Nutrition

(Per serving, based on 4 servings and without glass noodles):

• Calories: 420
• Protein: 35g
• Carbohydrates: 24g
• Fat: 20g
• Saturated Fat: 4g
• Sugar: 8g
• Sodium: 950mg
• Fiber: 2g
• Cholesterol: 110mg

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Frequently Asked Questions

How spicy is Jjimdak?

It can range from mild to spicy depending on how many chilies or how much gochugaru you add. Start small and adjust to taste.

Can I make this dish ahead of time?

Absolutely. Jjimdak tastes even better the next day after the flavors have had more time to meld.

What if I don’t have mirin?

You can substitute with a splash of apple juice or white wine with a pinch of sugar.

Can I make this with boneless chicken?

Yes, but bone-in adds more depth. If using boneless, reduce the cooking time slightly to avoid overcooking.

Do I need a special pot to make Jjimdak?

Not at all. Any large, heavy pot or Dutch oven will work perfectly.

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Conclusion

Jjimdak Korean Braised Chicken is the kind of dish that brings everyone to the table. It’s bold yet comforting, complex yet easy enough for a weeknight. The juicy chicken, rich sauce, and tender vegetables make it a family favorite you’ll want to make again and again. Whether you go traditional or add your own twist, one thing is certain—it’s always satisfying.

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