Jjimdak - Korean Braised Chicken

Hi everybody! Today's recipe is jjim-dak, or dak-jjim, braised chicken with vegetables. It's very delicious, flavorful, and colorful, also generous. So it's perfect for enjoying with your family. Glass noodles, or called starch noodles. I'm going to soak in cold water. The soaking time needs around 40 minutes. So meanwhile, we are going to prepare all these ingredients. So perfect time, then we can start cooking. I use shredded green onion. So this is large daepa, large green onion. You guys also can use just regular green onion. Make thin kind of strips. I'm going to use this as a garnish later. Only just half of a large green onion. This is also washed and soaked in cold water. To remove some spiciness. And soak. This is my chicken, 2 pounds chicken thigh. Chicken thigh, I washed, pat dry with my paper towel. Cut into around 2 inch pieces. This, salt, a little bit salt, and ground black pepper. Just mix like this. Noodles and green onion are soaking. And chicken is now just cut into bite-sized pieces. Ready? Next, let's make the sauce. 12 dozen garlic cloves. And also ginger, around 2 teaspoons. Just mince. And 2 tablespoons soy sauce. This is oyster sauce, 2 tablespoons. Rice syrup, quarter cup. Rice syrup gives a little shininess and sweet. But if you don't like to use any sweetener, just skip it. And this is the kind of a secret. When you go to the Andong, the jjimdak place, the kind of jjimdak's color is very dark. They use caramel sauce also. Kind of, this is their special kind of color. So I like to use jjajang, black bean paste. You remember when you make Korean jjajangmyeon, we use this black bean paste. In Korean, chunjang. Just only use 1 tablespoon. This is 1 tablespoon. And mix well. Because of rice syrup, the kind of density is like that. A little sticky. Okay, this is vegetables I'm using. And potato. And I just peeled and soaked in cold water. Not to brown this. And onion. Medium size, 1 onion. Mushrooms. White mushroom. 2 small carrots. Like this. This is also a little thick. Green chili pepper. This is optional. The red pepper. And cucumber. We are going to use all this. And this is dried pepper. Dried small red pepper. So now all you can do is to cook. Once we start cooking, very busy. Make us very busy. Be ready. Let's cook chicken. Medium high heat. Cooking oil. Generous amount. I'm using canola oil, but you guys can use any type of cooking oil. Dried red pepper. Just add this. Turned into little kind of, little brown color. It's time to take it out. This oil is very flavorful. So now, time to cook the chicken. It's going to be so loud. A few times stir, so that this chicken does not stick to the bottom. Let's cook around 3 minutes over medium high heat. Let it turn over. So 3 more minutes. So chicken, just a little light brown. Now. Nice. So only potato and onion. These vegetables are very quickly cooked. So we are going to cook a little later. And sauce. And here, just 2 cups of water. And then cover. Cook for 10 minutes over medium high heat. Just the noodles. Soaked noodles. Look at that. It's a nice broth. So let's add. This potato is all cooked. And then. Some mushroom. Carrot. Green chili pepper. These are, just last minute I'm going to add. Noodles. Fried red chili pepper. I will turn down the heat a little bit. 5 minutes. I'm going to stir like this. So that the noodles are cooked. And the carrot, all this colorful mushroom. Nicely cooked. Red pepper. And cucumber. And sesame oil. Just turn off. Cucumber is just, you know, a few seconds is cooking. And beautiful green color. Green onion. Sesame seeds. All green onion. Mix. Let me taste! Chicken. The chicken is very tender and flavorful. And also the noodles, love! I love noodles. And very chewy and nice. Crispy cucumber and carrot. All this combination is so good. Smells good! My house is full of good smell. Today I showed you how to make jjimdak. Andong style version. Enjoy my recipe. See you next time! Bye! you