Jjimdak (Korean Braised Chicken)

Jjimdak (Korean Braised Chicken)

Jjimdak (Korean Braised Chicken)

In Korean, jjim translates into braised and dak translates into chicken. This Korean dish is extremely easy to make and doesn’t require any out of the ordinary ingredients. Another 1 pot meal by 1 pothead!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Korean
Keyword: Chicken, Korean, main course
Servings: 4
Author: Alex Gorgos

Ingredients

  • 2.5-3 lbs whole chicken legs
  • 2 cups water
  • 2 medium potatoes 1″ cubes
  • 2 medium carrots 1’2″ pieces
  • 1/2 medium onion diced
  • 4 mushrooms sliced
  • 2 green onion chopped
  • 4 whole Thai chilis
  • 2 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp sesame oil

Braising Liquid

  • 1/2 cup soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp rice cooking wine
  • 2 tbsp brown sugar
  • 4 tbsp corn syrup or 3 tbsp of honey
  • 1 tsp black pepper

Garnish

  • toasted sesame seeds

Instructions

  • Time to cut up some chicken! With a cleaver, cut the bone in thighs into 3 pieces.
    Korean, main course, chicken
  • Cut the drumsticks into 3 pieces.
    Korean, main course, chicken
  • Now that’s a fuckpile of chicken pieces!
    Korean, main course, chicken
  • Mix all of the braising liquid ingredients together.
    Korean, main course, chicken
  • In a large pot, add the chicken pieces, water, and braising liquid. Bring to a boil and cook for 10 minutes.
    Korean, main course, chicken
  • Stir in the potatoes, carrots, onion, mushrooms, garlic, ginger, and Thai chilis. Cover and cook for 10 minutes.
    Korean, main course, chicken
  • Add in the green onions and sesame oil. Cook for another 5 minutes, uncovered.
    Korean, main course, chicken
  • Bowl it up. Garnish with toasted sesame seeds.
    Korean, main course, chicken