Dak Jjimdak

Braised chicken where the meat falls off the bone, coated in a dark, glossy sauce. The aroma of sesame and caramelized soy dominates, with tender vegetables and translucent noodles that have absorbed all the juices.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 739
• Protein: 48 g
• Carbs: 48 g
• Fat: 44 g

Ingredients

• 1 kg Chicken leg ( cut into pieces )
• 400 g Potato ( peeled and cut into large wedges )
• 200 g Carrot ( thickly sliced )
• 1 piece Onion ( into wedges )
• 4 piece Garlic ( minced )
• 150 ml Korean soy sauce
• 3 tbsp Brown sugar
• 100 g Korean sweet potato noodles ( soaked for 30 min in lukewarm water )
• 3 piece Thai chili ( sliced )
• 1 tsp Ginger powder
• 1 tbsp Sesame oil
• 500 ml Mineral water
• 1 pinch Black pepper ground
• 20 g Fresh ginger ( peeled and finely minced )

Instructions

1. Blanch the chicken

   Plunge the chicken pieces into boiling water for 5 minutes to remove impurities. Drain and rinse with clear water. The skin should be firm.

2. Prepare the braising base

   In a large sauté pan, mix the soy sauce, water, brown sugar, minced garlic, ginger, and pepper. Bring to a boil until the sugar is dissolved.

3. Braise chicken and vegetables

   Add the chicken, potatoes, and carrots. Cover and simmer over medium heat. The sauce should reduce by half and the vegetables should become tender under a knife blade.

4. Bind with the noodles

   Add the onions, chilies, and pre-soaked sweet potato noodles. Continue cooking without a lid. The noodles will become translucent and the sauce will generously coat every ingredient.

5. Sesame finish

   Off the heat, pour in the sesame oil. Mix gently so as not to break the potatoes. The sauce should be shiny and syrupy.

Chef's tips

• The secret is in the reduction: the sauce should coat the spoon like a syrup.
• Do not skip the blanching; it's what ensures a clear sauce without impurities.
• If you like it spicy, crush the chilies into the sauce at the end of cooking.

Storage

Keeps for 3 days in the fridge. The noodles will absorb the remaining sauce, add a splash of water when reheating.