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!
Servings: 4
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.
- Cut the drumsticks into 3 pieces.
- Now that’s a fuckpile of chicken pieces!
- Mix all of the braising liquid ingredients together.
- In a large pot, add the chicken pieces, water, and braising liquid. Bring to a boil and cook for 10 minutes.
- Stir in the potatoes, carrots, onion, mushrooms, garlic, ginger, and Thai chilis. Cover and cook for 10 minutes.
- Add in the green onions and sesame oil. Cook for another 5 minutes, uncovered.
- Bowl it up. Garnish with toasted sesame seeds.
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