Name: Jjimdak Korean Braised Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Korean
Ingredients: 2 pounds bone-in chicken (thighs or drumsticks); 1/2 cup soy sauce; 2 tablespoons brown sugar; 6 garlic cloves, minced; 1 tablespoon fresh ginger, sliced; 4 to 6 Korean dried chili peppers or 1 tablespoon gochugaru; 1 large onion, sliced; 2 medium carrots, chopped; 2 medium potatoes, chopped; 100 grams glass noodles (dangmyeon), soaked; 1 tablespoon sesame oil; 2 green onions, chopped; 1 tablespoon sesame seeds

If you’re craving something bold, savory, and just the right amount of sweet and spicy, Jjimdak is your answer. This Korean braised chicken dish, hailing from the city of Andong, is the kind of comfort food that satisfies every inch of your taste buds. Made with juicy chicken, soy-based sauce, chewy glass noodles, and hearty vegetables, Jjimdak is a one-pot wonder that brings the family together at the dinner table.

What makes Jjimdak extra special is its deep, rich flavor developed through slow simmering. The glossy, slightly thickened sauce clings beautifully to the chicken and potatoes, while a generous sprinkle of fresh scallions and sesame seeds at the end gives it a vibrant and aromatic finish. Perfect for chilly evenings or whenever you’re in the mood for something soul-warming, this dish truly delivers.

Why You’ll Love This Jjimdak Korean Braised Chicken

One-Pot Convenience: Everything simmers in one large pot, making cleanup a breeze.
Flavor-Packed: Sweet, salty, spicy, and umami-rich all at once.
Great for Sharing: Served family-style, it’s ideal for gatherings and shared meals.
Customizable Heat: You control the spice level with Korean chili peppers or gochugaru.
Satisfying Texture: Tender chicken meets soft potatoes and slippery glass noodles.

Preparation Phase & Tools to Use

Essential Tools and Equipment:

Large Braising Pot or Dutch Oven: This is crucial for even heat distribution during the slow-simmering process, ensuring the chicken becomes fall-apart tender.
Sharp Chef’s Knife: Makes prepping vegetables and trimming chicken pieces quick and easy.
Cutting Board: A sturdy surface for slicing ingredients safely.
Wooden Spoon or Silicone Spatula: Helps stir the sauce and ingredients gently without damaging the pot.
Fine Mesh Strainer (optional): Handy if you’re rinsing noodles or separating any solids from the broth before serving.
Measuring Cups & Spoons: Precise ingredient portions are key to balancing the soy-based sauce.

Ingredients for the Jjimdak Korean Braised Chicken

Each ingredient plays an essential role in building the iconic Jjimdak flavor profile:

Bone-in Chicken (Thighs or Drumsticks): Offers rich flavor and stays juicy during long braising.
Soy Sauce: The salty, umami backbone of the dish.
Brown Sugar: Adds a gentle sweetness to balance the salty soy base.
Garlic Cloves: Intensifies the savory depth of the broth.
Ginger: Cuts through richness and adds a warm kick.
Korean Dried Chili Peppers or Gochugaru: Infuses the dish with a controlled heat and slight smokiness.
Onion: Provides sweetness and body as it softens into the sauce.
Carrots: Adds earthy sweetness and texture.
Potatoes: Soaks up the sauce and adds heartiness.
Glass Noodles (Dangmyeon): Chewy and slippery, they absorb the sauce beautifully.
Sesame Oil: Adds a nutty aroma right before serving.
Green Onions: Brightens the final dish and adds crunch.
Sesame Seeds: Toasty finish for flavor and presentation.

How To Make the Jjimdak Korean Braised Chicken

Step 1: Prepare the Ingredients

Rinse and soak the glass noodles in warm water for about 20 minutes until softened. Meanwhile, chop your vegetables and cut the chicken into serving-size pieces.

Step 2: Sear the Chicken

In a large braising pot, heat a touch of sesame oil. Add the chicken pieces and brown them lightly on both sides to lock in flavor.

Step 3: Build the Flavor Base

Add chopped onions, garlic, ginger, and dried chili peppers to the pot. Sauté until aromatic. Pour in the soy sauce, brown sugar, and enough water to just cover the ingredients. Bring to a boil.

Step 4: Simmer and Soften

Add carrots and potatoes. Lower the heat and let everything simmer for 20-25 minutes until the vegetables and chicken are tender.

Step 5: Add the Noodles

Drain the soaked glass noodles and add them to the pot. Let them simmer for 5-7 minutes, absorbing all that savory sauce.

Step 6: Garnish and Serve

Turn off the heat and drizzle in a bit more sesame oil. Sprinkle chopped green onions and sesame seeds over the top. Serve hot, family-style.

How to Serve and Store Jjimdak Korean Braised Chicken

Jjimdak is best enjoyed immediately after cooking while the chicken is tender and the noodles are fully soaked with the rich sauce. Serve it hot in a deep dish or clay pot to retain warmth, and pair it with a side of steamed white rice or kimchi for a balanced Korean-style meal. For gatherings, place it in the center of the table and let everyone dig in family-style.

To store leftovers, let the dish cool completely and transfer to an airtight container. It will keep in the refrigerator for up to 3 days. When reheating, add a splash of water to loosen the sauce and warm it gently over medium heat. The flavors deepen over time, so it tastes even better the next day.

Frequently Asked Questions

What kind of chicken works best for Jjimdak?

Bone-in chicken thighs or drumsticks are preferred because they stay moist during braising and add extra flavor to the broth.

Can I make Jjimdak less spicy?

Absolutely. Simply reduce or omit the Korean dried chili peppers or gochugaru. You can also substitute with sweet bell peppers for color without heat.

Is Jjimdak gluten-free?

Not typically, as soy sauce usually contains wheat. Use a gluten-free tamari or soy alternative if needed.

Can I add other vegetables?

Yes! Mushrooms, zucchini, or bell peppers make excellent additions depending on what you have on hand.

Are glass noodles necessary?

They’re traditional and add a unique texture, but you can skip them or use rice noodles as a substitute.

How do I reheat leftovers without drying out the chicken?

Add a splash of water or broth to the pot and reheat gently over medium-low heat with a lid on. This keeps the chicken moist and the sauce from reducing too much.

Want More Chicken Dinner Ideas?

If you loved the hearty, savory depth of this Jjimdak Korean Braised Chicken, you’ll definitely want to try these next:

Bang Bang Chicken Recipe for a crispy, spicy twist.
Golden Crispy Chicken with Parmesan Mushroom Sauce for indulgent, creamy comfort.
Cheesy Garlic Chicken Wraps that are perfect for quick lunches or easy dinners.
Lemon Garlic Parmesan Chicken Tenders for bright and zesty bites.
Ultimate Cheesy Chicken Spaghetti if you love creamy, cheesy pasta loaded with chicken.

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Did you try it with extra spice or maybe added mushrooms? Let me know in the comments below! I love hearing your twists, tips, and what your family thought.