Jjim Dak

Braised chicken with assorted veggies, perfect for dish for chilly nights

Servings:

Author:

Prep Time
20 minutes

Comfort food

korean

Instructions

1 Soak the starch noodles in warm water for about 30 minutes while preparing the
other ingredients. Drain well before using.
2 Clean chicken and cut into small to medium-sized pieces.
3 Cut the potatoes in chunks (about 1-1/2 inch), soak them in water while
preparing the other vegetables. Cut the carrot (1/4-inch slices), 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 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,
garlic and ginger. Cover, and cook for 8 to 10 minutes. There may still be a lot
of liquid, but the potatoes and starch noodles will soak up a lot of it.
6 Stir in the green chili peppers (if using), and glass noodles. Continue to cook,
uncovered this time, for an additional 3-5 minutes. Stir in the sesame oil.
Garnish with sesame seeds, scallions. Serve immediately.