Korean Braised Chicken (Jjimdak)
Description
This recipe for jjimdak, or Korean braised chicken, combines a savory sauce with hearty vegetables and glass noodles.
Ingredients
•
1 (8 ounce) package dried cellophane (glass) noodles
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2/3 cup soy sauce
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3 tablespoons rice wine
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1 tablespoon oyster sauce
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2 tablespoons light corn syrup
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3 tablespoons white sugar
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1 tablespoon sesame oil
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1 teaspoon crushed garlic
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ground black pepper to taste
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1 (2 to 3 pound) whole chicken, skin removed and cut into pieces
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3 medium potatoes, peeled and sliced
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1 1/2 carrots, sliced
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1 medium onion, sliced
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3 dried red chile peppers
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2 medium green onions, sliced
Directions
1
Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 20 minutes.
2
Meanwhile, combine soy sauce, rice wine, oyster sauce, corn syrup, sugar, sesame oil, garlic, and pepper the for sauce in a bowl. Set aside.
3
Bring a pot of water to a boil; add chicken pieces. Boil for 3 minutes; remove from heat and drain, reserving 3 cups water.
4
Heat another pot over medium-high heat. Add chicken pieces, potatoes, carrots, onion, and chiles. Add reserved water and sauce mixture. Bring to a boil; continue to boil until vegetables are soft and chicken is no longer pink in the center, about 25 minutes. Add glass noodles and green onions; boil for 5 minutes more. Serve.