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Jjimdak – 찜닭

Korean Braised Chicken

by mahetaiba
Jjimdak - 찜닭

Jjimdak – 찜닭 (Korean Braised Chicken)

Jjimdak – 찜닭 is a popular Korean braised chicken. It’s savory, mildly salty, and sweet with a very subtle spicy kick. It has a somewhat complex flavor and because of that, it’s highly addictive and comforting!\

And don’t forget, #LifesDelicious, so enjoy it!

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Jjimdak - 찜닭

Jjimdak - 찜닭

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


  • 1 medium-sized chicken, cut up (2.5 to 3 pounds of cut pieces)
  • 3 ounces sweet potato starch noodles (dangmyeon, 당면)
  • 2 medium white or Yukon gold potatoes (about 10 ounces)
  • 1 medium carrot
  • 1/2 medium onion
  • 3 - 4 mushroom caps (rehydrated dried shiitake or fresh shiitake, white, or baby Bella)
  • 2 scallions
  • 2 - 3 dried whole red chili peppers (4 to 5 small ones)
  • 1 - 2 fresh chili peppers or jalapenos (optional)
  • 2 tablespoons minced garlic
  • 1 teaspoon grated ginger
  • Braising liquid:
  • 1/2 cup soy sauce
  • 2 tablespoons oyster sauce (If unavailable, use more soy sauce)
  • 2 tablespoons rice wine (or mirin)
  • 2 tablespoons dark brown sugar (if unavailable, use regular sugar )
  • 3 to 4 tablespoons corn syrup, Korean jocheong (rice syrup) or Oligodang (or 2 to 3 tablespoons honey) Adjust to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds


  1. Soak the starch noodles in warm water for about 30 minutes while preparing the other ingredients. Drain well before using.
  2. Clean the chicken and cut it into small pieces. Trim off excess fat.
  3. Cut the potatoes into chunks (about 1-1/2 inches) and soak them in the water while preparing the other vegetables. Cut the carrot, mushrooms, and onion into bite-sized pieces.
  4. 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 for 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.
  5. 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.
  6. 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.


You can prepare ahead of time up to step 5. When ready to serve, bring it to a boil and do the final step.


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