JJIMDAK KOREAN SOY BRAISED CHICKEN RECIPE
Provided by Seonkyoung Longest
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Place dangmyeon in a heat proof dish and pour enough hot water to cover them. Let it soak for 30 minutes to 1 hour.
- Blanch chicken in boiling water for 1 to 2 minutes to get rid of residues in a large pot. Drain, rinse under cold water and place back to pot. Place chicken back to stove and turn heat to high.
- Combine all sauce ingredients in a mixing bowl and pour over to chicken. Bring sauce to boil and cook with chicken so chicken will absorb flavor and color for 10 minutes. Stir frequently.
- Add carrot, sweet potato and 1/2 cup of water. Give it a good stir and cover, reduce heat to medium and simmer for 10 minutes. Stir occasionally.
- Now, add onion and green onions. Give it a stir then cover and simmer additional 10 minutes. Stir occasionally.
- Finally, stir in soaked noodles and cook 2 to 3 minutes. Garnish with sesame seeds. Serve with warm cooked rice, kimchi and other side dishes. Enjoy!
Nutrition Facts : Calories 528 calories, Sugar 27.8 g, Sodium 1995.3 mg, Fat 8.2 g, SaturatedFat 2.1 g, TransFat 0.2 g, Carbohydrate 58.6 g, Fiber 3.4 g, Protein 52 g, Cholesterol 123.5 mg
JJIMDAK (KOREAN BRAISED CHICKEN)
Here's how to make a hearty, flavorful Korean braised chicken dish, jjimdak! It's very easy to make at home with a few basic ingredients! Simply omit the chili peppers for a mild version.
Provided by Hyosun
Categories Main
Time 50m
Number Of Ingredients 19
Steps:
- Soak the starch noodles in warm water for about 30 minutes while preparing the other ingredients. Drain well before using.
- Clean the chicken and cut into small pieces. Trim off excess fat.
- Cut the potatoes in chunks (about 1-1/2 inch) and soak them in water while preparing the other vegetables. Cut the carrot, mushrooms, and onion into bite-sized pieces.
- Add the chicken pieces to a large pot. Pour 3 cups of water over the chicken. (You should reduce the amount of water if not using the noodles.) Add the sauce ingredients except sesame oil and seeds. Bring it to a boil over high heat, uncovered, and continue to boil for about 10 minutes. Skim off the foam.
- Add the potatoes, carrot, mushrooms, onion, dried whole red chili peppers if using, garlic and ginger. Cover, and cook for 8 to 10 minutes. You may see that there still is a lot of liquid, but the potatoes and starch noodles will soak up a lot of the liquid.
- Gently mix in the green chili peppers (or jalapenos), scallions and starch noodles, and continue to cook, uncovered this time, for an additional 3 minutes. Stir in the sesame oil. Garnish with the sesame seeds to serve.
INSTANT POT JJIM-DAK
Make and share this Instant Pot Jjim-Dak recipe from Food.com.
Provided by sheepdoc
Categories Korean
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 16
Steps:
- Prepare sauce (soy sauce through ginger).
- Heat Instant Pot on saute. When it reads HOT add a little cooking oil and brown thighs on both sides. Season with salt and pepper. Remove chicken.
- Saute onion, garlic, and chili about 2 minutes. Turn Instant Pot off.
- Add chicken, potatoes, carrots, and mushrooms and pour sauce over. Seal Instant Pot and set on Poultry for 12 minutes (10 if boneless).
- Soak the noodles.
- Quick release. Remove meat and veggies to serving dish.
- Turn on Saute and add noodles. Boil 2 minutes.
- Pour noodles and sauce over meat. Garnish with green onions and sesame seeds. Serve with rice.
Nutrition Facts : Calories 634.2, Fat 17.5, SaturatedFat 4.1, Cholesterol 290.3, Sodium 2743.3, Carbohydrate 39.9, Fiber 4.2, Sugar 11.9, Protein 75
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