Chicken Thigh Jjimdak (Korean Braised Chicken)

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.

1
Prep Time:
20 mins
Cook Time:
1 hrs
Additional Time:
5 mins
Total Time:
1 hrs 25 mins
Servings:
4
Yield:
4 servings

Ingredients

Sauce:

  • 5 tablespoons soy sauce

  • 3 tablespoons cooking wine

  • 3 tablespoons dark brown sugar

  • 3 cloves garlic, minced

  • 2 teaspoons sesame oil

  • ¼ teaspoon freshly ground black pepper

  • ¼ teaspoon ground ginger

Chicken:

  • 2 pounds chicken thighs

  • 1 tablespoon butter

  • 2 ½ cups water

  • 5 ounces cellophane noodles

  • 1 medium potato, cut into 1-inch cubes

  • 1 medium white onion, diced

  • 2 medium carrots, diced

  • 1 dried red chile pepper, seeded and thinly sliced

  • 2 stalks green onion, sliced

  • 1 tablespoon sesame seeds

Directions

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

  2. 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.

  3. 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.

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

  5. 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.

  6. 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 (per serving)

684 Calories
30g Fat
58g Carbs
42g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 684
% Daily Value *
Total Fat 30g 39%
Saturated Fat 9g 45%
Cholesterol 149mg 50%
Sodium 1382mg 60%
Total Carbohydrate 58g 21%
Dietary Fiber 3g 11%
Total Sugars 14g
Protein 42g
Vitamin C 17mg 83%
Calcium 91mg 7%
Iron 4mg 20%
Potassium 805mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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