Jjimdak (Braised spicy chicken with vegetables).
Braised-Steamed Chicken⏱ 25min👥 2 servings
Ingredients
- 600g of chicken thigh meat.
- 1 potato (approximately 1 cm thick).
- 1/2 carrot (approximately 1 cm thick).
- 1/2 onion (cut into 6 pieces)
- 1 green onion, thinly sliced.
- 2 chili peppers (sliced diagonally).
- 2 dried chili peppers (sliced diagonally).
- 600 ml of water.
- 100ml of soy sauce.
- 80g of black sugar.
- 80g of corn syrup.
- 2 tablespoons of seasoned alcohol.
- 1 tablespoon minced garlic.
- 2 tablespoons of sesame oil.
- 1 tablespoon of fermented black bean paste (doenjang).
- Appropriate amount of starch noodles.
Instructions
1
Heat 2 tablespoons of sesame oil in a wok or large pan over medium heat. Add the chicken thighs and cook until golden brown on all sides. Remove the chicken from the pan and pat dry with paper towels to remove excess oil.
2
Add water, soy sauce, black sugar, corn syrup, rice wine (mirin), and minced garlic, then simmer for 10 minutes.
3
After 10 minutes, add the potatoes, carrots, and dried chili peppers, and continue to cook for another 10 minutes.
4
Cut the chicken into bite-sized pieces.
5
Add 1 tablespoon of fermented soybean paste (doenjang), onion, green onions, sweet potato noodles, and chili peppers, and simmer for another 5 minutes to complete the dish.