Simmered Chicken, Jjim Dak

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Spicyness:

Average: 1 (1 vote)

healthy

nut free

prep time:

30 min

inactive time:

20 min

cooking time:

40 min

total time:

90 min

Jjimdak is a hidden gem of Korean cuisine. Although it's widely enjoyed by Koreans, few north americans are familiar with this toothsome dish. Chicken, potatoes and carrots are perfectly cooked in a deletable sweet and savory sauce with a hint of spiciness. Glass noodles in this dish are to die for. All you need is a bowl of rice to complete this celestial meal.

You can serve this for lunch or dinner. It's a great dish to impress your guests with minimal effort. You can use this recipe for other meat as well.
Buy Jjim Dak ingredients online here.

INGREDIENTS

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Change to: Metric US

main ingredients
1000 g	Chicken Meat 닭고기 (meat with bones is better for deeper flavor)	Buy
2	Potato 감자 (small)	Buy
300 g	Carrot (large Korean carrot) 당근 (1 large Korean carrot is about 11oz / 300g)	Buy
1	Onion (Medium) 양파	Buy
100 g	Glass Noodles 당면	Buy
½	Green Onion 파	Buy
for chicken broth
2 ml	Black Pepper 후추	Buy
45 ml	Cheongju, Korean Rice Wine 청주 (or white wine)	Buy
1200 ml	Water 물	Buy
½	Green Onion 파	Buy
3 clove(s)	Garlic Clove (whole) 통마늘	Buy
for seasoning sauce
360 ml	Soy Sauce (regular) 왜간장	Buy
160 ml	Cheongju, Korean Rice Wine 청주 (or white wine)	Buy
160 ml	Sugar 설탕	Buy
6	Dried Red Chili Pepper 마른고추 (optional)	Buy
for thickening agent (optional)
15 ml	Potato Starch 감자 전분 (optional)	Buy
60 ml	Water 물 (optional)	Buy

tips:

Optional Ingredients and Substitutions
Chicken: Traditionally a whole small chicken is used in this recipe but you can use just legs or thighs instead. Chicken bones make the broth richer.
Dried red chili pepper: Dried chile peppers add a very nice spicy kick without overpowering the flavor or changing the color of the broth. However, you can omit this if you cannot tolerate any spiciness.
Cheongju (Korean rice wine): you can use white wine instead.
Potato starch: You can omit or use flour instead.

More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.

instructions	photos	summary
Ingredient amounts in the recipe instructions are for the default serving size.	Click to enlarge photos.	Ingredient amounts in the recipe summary are for the default serving size.
1. Prepare chicken (optional) Wash the chicken thoroughly. Soak in milk for 20 min. This helps remove gamey smell but it is optional.		1 Wash chicken Soak in milk 20 min
2. Prepare vegetables Peel and wash all vegetables. Cut 2 potatoes and 1 carrot into cubes (about 1½” or 2 cm) and cut 1 onion into bite size pieces. Cut a green onion in half and slice half of the green onion diagonally.		2 Peel and wash vegetables Cut into cubes 2 small potatoes 1 carrot Cut 1 onion into bite size Cut green onion in half slice half diagonally
3. Glass noodles Soak glass noodles in water for 20 min. Then, drain water in a strainer.		3 Soak glass noodles 20 min Drain
4. Wash and Dry Wash chicken thoroughly under running water. Drain water in a strainer and pat dry with kitchen towel.		4 Wash Drain Pat dry
5. Seasoning Season chicken with ½ teaspoon of black pepper and 3 tablespoons of cheongju (Korean rice wine).		5 Season chicken ½ tsp black pepper 3 tbs cheongju (rice wine)
6. Chicken Broth Boil 5 cups of water in a pot. When boiling, add 3 garlic cloves, ½ green onion (uncut) and seasoned chicken. When it starts to boil again, skim off the foams and fats. Then, lower the heat to medium and simmer it with a lid for 15 min.		6 Boil 5 cups water Add 3 garlic cloves ½ green onion seasoned chicken Skim off foams & fats Simmer with lid 15 min Med Heat
7. Chicken Broth Take out the chicken pieces from the broth and put them in a bowl. Filter the chicken broth through a strainer.		7 Take out chicken Filter broth
8. Seasoning sauce In a bowl, mix 4 cups of chicken broth made in the previous steps, 1½ cup of soy sauce, ⅔ cup of cheongju (Korean rice wine) and ⅔ cup of sugar. Place chicken, carrot, potato, onion and 6 pieces of dried red chili peppers in a pot. Pour seasoning sauce over the ingredients.		8 Mix 4 cups chicken broth 1½cup soy sauce ⅔ cup rice wine ⅔ cup sugar Place chicken & vegetables in pot Pour sauce over
9. Boil Boil without lid on high heat for 5 min. Lower the heat to medium and simmer without lid for 20 min. Skim off the foams. Stir every 5-10 min to prevent burning.		9 Boil without lid High Heat 5 min Redue heat Simmer without lid Med Heat 20 min Skim off foams Stir every 5-10 min
10. Finish When the sauce is reduced to half, add cut green onion and soaked glass noodles. Add starch water (Thoroughly mix 1 tablespoon of potato starch with ¼ cup of cold water.) if you like thicker sauce. Boil it for 5-10 min on medium heat or until the noodles are fully cooked.		10 When sauce reduced to half Add cut green onions glass noodles Add starch water (optional) Boil Med Heat 7 min
11. Serve Serve with rice. Enjoy!		11 Enjoy!

Comments

stephanie replied on Thu, 05/08/2014 - 17:04 Permalink

My favourite dish!

evcim02 replied on Wed, 05/28/2014 - 11:18 Permalink

Hi ladies.I was wondering is this recipe the traditional one or a professional alternative created by you?because i am gonna cook this dish for a competition and looking for a generally aknowleged recipe.people usually blanched the chicken and cooked it with sauce.and the quantities of materials differs tremendously.if there is a story or information about this dish can you tell?

Grace replied on Wed, 05/28/2014 - 13:14 Permalink

Hello evcim02, this is a traditional Korean recipe. Often in Korea this dish is called "An-dong Jjimdak" because it originated from An-dong which is a city in the province of Gyeong-sang-buk-do, Korea. "Jjim" means steam in Korean. "dak" means chicken. Some believe this dish goes back to the era of Joseon dynasty (1392 - 1897). More popular theory is that it originated from a farmer's market in Andong in the 80's. There was a "fried chicken" alley in the farmer's market but when people started to get tired of fried chicken. They needed to come up with something new. So they used traditional galbijjim seasoning on chicken and vegetables to create a new dish. Today this dish is very popular throughout all regions in Korea. There are quite a few restaurants that specialize in just dish and are very successful. What kind of competition is it? where? Hope it goes well!

evcim02 replied on Wed, 05/28/2014 - 14:53 Permalink

thank you so much for replying.it is for 'global "taste of Korea"contest 2014'.I have to make a video cooking a korean dish so i chose this dish 'cause it is easy to find ingridients.sorry for asking a lot but i have seen people use oyster sauce in every other recipes and a little less wine.(have already bought oyster sauce:(( )should i keep the recipe same or would it be good to replace some of soy sauce with oyster just to show that i'm using more materials? hope it is not a stupid question.(English is not my mother tongue)

Grace replied on Thu, 05/29/2014 - 13:33 Permalink

Some people use oyster sauce. You can use it if you like. The reason why we don't use oyster sauce is most of oyster sauces have flavor enhancers which is not the healthiest. But, for people who don't care much about it use it to enhance flavor. So it's up to you. Maybe you can try both ways and decide. Happy cooking!

loannhong replied on Sun, 09/17/2017 - 13:41 Permalink

Ive made a couple of your recipes which were so so good! (Saeng sun jorrim, fried rice, the rolled egg, royal ddeok bokki, etc) Thank you for your recipes ! It helps me make home cooked meals for my son :) I tried this recipe last week and my broth didnt simmer down to less than half! It was like soup :( i measured and set timers for everything in the recipe. Did i do something wrong? Also, it was pretty salty. I think i chopped the veggies too small and the potatoes dissolved in the broth, which was my mistake. Maybe i needed to thicken up the sauce more. It was just a lot of liquid~ should i cut the chicken broth/soysauce/koreanwine down by half next time ?

Grace replied on Mon, 09/18/2017 - 10:55 Permalink

Hi Loannhong, Thanks for visiting and thanks for your feedback. There might be a mistake in our recipe. Some of our recipes haven't been double checked for amounts yet. We've further developed most of our recipes since then but haven't updated everything on our website yet. So many things to do!! We will update this recipe soon. I am putting it in my to-do list now. Please check back next week. Happy cooking!

YOYO replied on Tue, 12/18/2018 - 18:06 Permalink

The dish turns out so so so salty with your recipe!!! I thought I read the recipe but I was correct! 1.5cups of soy sauce!!! And I just read the comment above last year commented the recipe is too salty, yet you didn't update after one year!!!! Waste all the ingredients I prepared for this dish! Don't ever post a recipe when you're not ready! It's simply an irresponsible action!

Grace replied on Mon, 01/07/2019 - 11:58 Permalink

Hi Yoyo, Thanks for your feedback. So sorry to hear that it turned out salty. This recipe has been verified. We have updated our recipe since last year. But, it could the type of soy sauce used. Which brand did you use? Some soy sauce can be twice as salty as certain brands. Let us know and maybe we can figure out what happened. Thanks for understanding.

Simmered Chicken, Jjim Dak 찜닭

INGREDIENTS

main ingredients

for chicken broth

for seasoning sauce

for thickening agent (optional)

1. Prepare chicken (optional)

2. Prepare vegetables

3. Glass noodles

4. Wash and Dry

5. Seasoning

6. Chicken Broth

7. Chicken Broth

8. Seasoning sauce

9. Boil

10. Finish

11. Serve

Comments

Simmered Chicken, Jjim Dak

찜닭