Jjimdak (braised chicken)

Jjimdak (also called dakjjim) is a braised chicken dish. Andong jjimdak, 

which originated from the city of Andong, is a spicy version that has become very popular since the late 1990s. Braised in a sweet and savory liquid, the dish gets its spiciness from dried whole red chili peppers and fresh fiery hot green peppers called Cheongyang gochu. Unlike other braised dishes, Andong jjimdak is cooked over high heat. As such, it does not take long to cook. You can reduce or omit the hot peppers to make a non-spicy dish. 

4 servings

Ingredients:

● 1 medium size chicken cut up (about 1 kilogram)
● 2 medium potatoes
● 1 medium carrot
● 1/2 large onion
● 3 - 4 mushroom caps (shittake, white, or baby bella)
● 2 scallions
● 3 - 4 small dried whole red chili peppers
● 1 - 2 green chili peppers or jalapenos
● 3 ounces starch noodles

Braising liquid:
● 1 tablespoon minced garlic
● 1 teaspoon grated ginger
● 1/3 cup soy sauce
● 2 tablespoons dark brown sugar
● 2 tablespoons oyster sauce (if not available, use more soy sauce)
● 2 tablespoons rice wine (or mirim)
● 1/4 teaspoon pepper
● 2 1/2 cups water
● 2 tablespoons corn syrup or honey
● 2 teaspoons sesame oil
● 1 teaspoon sesame seeds

Soak the starch noodles in warm water while preparing the other ingredients at least for 20 minutes. Drain before using.

Clean the chicken and cut into small pieces. Trim off fat. Cut the vegetables into large chunks. 

Mix all the sauce ingredients up to the water. The last three ingredients are to be added at the end of the cooking process. Set aside.

In a large pot, place the chicken pieces in a single layer. Pour the sauce over the chicken. Add dried whole red chili peppers. Bring it to a boil over high heat. Remove the foam. Cover, and cook for 15 minutes.

Add the potatoes, carrots, mushrooms and onion. Continue to boil over high heat, covered, for an additional 10 minutes until the liquid is reduced to about 1/2. This seems like a lot, but the potato and starch noodles will soak up a lot of the liquid.

Stir in the corn syrup, sesame oil, and sesame seeds. Gently mix in the green chili peppers (or jalapenos), scallions and starch noodles, and continue to cook, uncovered this time, for an additional 3-4 minutes.

By Ro Hyo-sun

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