Korean Braised Chicken
Known as Jjimdak, this flavorful Korean Braised Chicken is easy to make with simple ingredients. Tender chicken braised in a sweet and savory sauce with hints of spice, this version uses dried chili to get a nice clean flavor instead of gochujang (Korean chili paste). A fantastic dish for a weekend dinner and best enjoyed with beer or rice.
Ingredients
Cooking Instructions
step 1
Season the Chicken Drumsticks (3 lb) with Salt (1 tsp) on all sides. Set aside.
step 2
In a medium mixing bowl, add Soy Sauce (1/2 cup), Brown Sugar (3 Tbsp), Mirin (4 Tbsp), Garlic (4 Tbsp), Fresh Ginger (1 tsp), Sesame Oil (1 Tbsp), Ground Black Pepper (1 tsp), and Dried Chili Peppers (2). Mix all the ingredients until well combined, and set aside.
step 3
Blanch the chicken in boiling water for 2 minutes. Drain and rinse the chicken with clean running water.
step 4
Use a paper towel to wipe the dutch oven. Bring the chicken back to the dutch oven over the stovetop.
step 5
Turn the heat to medium-high and pour in the sauce. Cook for 10 minutes, and stir occasionally.
step 6
After 10 minutes, add Carrot (1), Potatoes (2), Sweet Potato (1), and Water (1/2 cup). Stir until well combined. Cover with a lid and simmer for 10-15 minutes, stirring occasionally.
step 7
Add Yellow Onion (1) and stir. Then cover with a lid and simmer for 10 more minutes, stirring occasionally.
step 8
Stir in Scallions (3 stalks) and cook for an additional 2-3 minutes.
step 9
Garnish the braised chicken with Sesame Seeds (to taste) and serve with White Rice (to taste).
