Friday, June 20, 2014

Soy braised chicken(Jjim Dak)


This is one of my favorite Korean comfort foods. Chewy glass noodle with tender chicken with lots of veggies. Salty, sweet and spicy sauce. So flavorful. You probably noticed a different name for this dish in brackets. That's the name for this dish in Korean. Jjim means steamed or braised and Dak means chicken. This dish is not usually served at most Korean restaurants outside of Korea and even in Korea, there are specialty Jjimdak restaurants that only sell this dish. Just one thing on the menu and these restaurants are usually packed.  

I always scoop my portion when it's close to be done and add crazy amount of red pepper as I usually leave out red pepper for two of my loved ones who can't handle that level of spiciness. I use drumsticks or thighs as that is my preference but usually it's made with whole chicken cut up. Strangely, this dish is served with rice. Yep, there's noodle but you still eat it with rice. Well you don't have to but the sauce is so yummy drizzled over warm steamy rice with soft veggies mixed in..Irresistible! It's comfort food after all. =)

 You really don't have to sprinkle anything at all as garnish but my tot insisted on "helping" me and he wanted to add a little bit of his touch so i let him do what he wanted, and this happened. A big pile of sesame seeds. Thanks for the "help" sweetie.

Soy braised chicken with glass noodle (Jjimdak)

Printable recipe 

Ingredients :

1 lb cut chicken part of your choice(I used 5 drumsticks)
1 large potato, large dice
3 Medium carrots, cut into large rounds
1 medium yellow onion, large dice
4 cups baby spinach
6 oz Korean glass noodle(or other glass noodle like mung bean noodle)

1/2 cup soy sauce
2 cups water
3 cloves garlic, minced
3 Tbsp honey
3 Tbsp olive oil
2 Tbsp cooking wine
2 tsp oyster sauce
1/4 tsp pepper
1/4 tsp ground ginger
2 tsp red pepper flakes(optional)

Directions :
1. Boil a pot of water and cook chicken for 15 minutes or so.

2. Meanwhile mix all the sauce ingredients in a bowl. In a large skillet with a lid, add all the cut vegetables and cooked chicken and pour the sauce on top. Bring it to boil. Cover and simmer for 40minutes or so. 

3. Soak the glass noodle in hot water completely covering the noodle while simmering the chicken. When ready to serve, add noodle and 1/2 cup water to the skillet and cook on high for 4 minutes or until noodle's ready to your liking. 

4. Turn the heat off, add spinach and stir. When spinach is wilted, plate and serve.

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