This is my version of jjimdak. I love bone-in chicken, but I am using larger cuts (thighs) than normal jjimdak because I can spend less time cutting around the bones and more time eating.

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Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
5 mins
total:
1 hr 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Sauce:
Chicken:

Directions

Instructions Checklist
  • Combine soy sauce, cooking wine, brown sugar, garlic, sesame oil, black pepper, and ginger for sauce in a bowl; set aside.

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  • Bring a large pot with salted water to a boil. Add chicken thighs to the boiling water and cook for 1 minute. Remove from heat, drain water, and set chicken aside.

  • Melt butter in a large skillet over medium-high heat. Place chicken thighs, skin-side down, in the melted butter. Pour reserved sauce and 2 1/2 cups water over top. Cover and bring to a boil over high heat. Reduce heat slightly once it starts boiling, remove lid, and flip chicken. Allow to cook for 15 minutes, turning chicken again halfway through.

  • Meanwhile, soak cellophane noodles in a bowl of hot water for 10 minutes. Strain and set noodles aside.

  • Add potato, onion, carrots, and chile pepper to the skillet. Cook until all ingredients are almost cooked through, about 10 minutes, stirring everything after 5 minutes and flipping chicken again. Reduce heat to medium-low and cook until sauce has desired consistency, 5 to 15 minutes. Keep stirring the sauce and turning the chicken every 2 minutes so it doesn't burn. At the final flip, make sure the chicken is skin-side up.

  • Once sauce is almost the desired consistency, mix in drained noodles and green onion. Make sure the chicken is on top of all the ingredients. Cook for 3 more minutes and then turn off the heat. Mix once more and sprinkle with sesame seeds. Remove from heat and allow to sit for 5 minutes before serving.

Cook's Notes:

I usually make the sauce twice, once for the marinade and once for the sauce for cooking. If you choose to marinate the chicken, a good time is 2 to 6 hours, turning the chicken once halfway through. Discard the marinade and start fresh for the sauce though.

You can use up to 5 dried red hot peppers, depending on how spicy you want your chicken. Any bone-in chicken with skin can be used instead of chicken thighs. Water can be substituted for the cooking wine.

Nutrition Facts

684 calories; protein 41.8g; carbohydrates 58.1g; fat 30.1g; cholesterol 149mg; sodium 1381.5mg. Full Nutrition
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