Description
This jjimdak is Korean comfort food at its best—tender braised chicken, soft potatoes, and glass noodles coated in a savory soy-based sauce. It’s sweet, salty, and a little spicy, made all in one pot for easy cleanup and deep flavor.
Ingredients
1.5 lbs bone-in chicken thighs and drumettes
2 tbsp Korean dark soy sauce
1 tbsp rice syrup
1 medium yellow onion, cut into thick wedges
1 cup Korean radish, chopped
8 baby potatoes, peeled
6 cloves garlic, whole
2 dried Korean chilies (adjust to spice preference)
2 cups water
1.5 oz Korean glass noodles, soaked
1 tbsp sesame seeds
1 tbsp chopped scallions or cilantro (for garnish)
Instructions
1. Blanch chicken pieces in boiling water for 1 minute, then drain and set aside.
2. In a large pot, combine soy sauce, rice syrup, onion, radish, garlic, chilies, and water.
3. Add chicken pieces and bring to a simmer over medium heat.
4. Reduce heat to low and let it simmer uncovered for 30–40 minutes, stirring occasionally.
5. Add baby potatoes after 15 minutes of simmering.
6. Once the sauce starts to thicken and coat the back of a spoon, add soaked glass noodles.
7. Cook for another 5 minutes, stirring to distribute sauce.
8. Let the dish rest for 10 minutes off heat before serving.
9. Garnish with sesame seeds and scallions or cilantro.
10. Serve with hot white rice.
Notes
Use bone-in chicken to keep the meat juicy and flavorful.
Soak your glass noodles before adding—they’ll absorb flavor better and not break apart.
Let the dish rest before serving—it helps the sauce thicken naturally and deepen in flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 465
- Sugar: 6g
- Sodium: 1180mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
Keywords: jjimdak, Korean braised chicken, soy sauce chicken, spicy chicken, comfort food