Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 onion, sliced
- 1 carrot, sliced
- 1 potato, sliced
- 1 sweet potato, sliced
- 1 zucchini, sliced
- 1 cup of Korean glass noodles
- 4 cups of water
- 1/2 cup of soy sauce
- 1/2 cup of mirin
- 1/4 cup of sugar
- 1 tablespoon of minced garlic
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- 1 green onion, chopped
- 1 red chili pepper, sliced
Special equipment needed:
- Large pot or Dutch oven
- Strainer
Step-by-step instructions:
1. In a large pot or Dutch oven, heat vegetable oil over medium-high heat.
2. Add chicken pieces and cook until browned on all sides, about 5-7 minutes.
3. Add sliced onion, carrot, potato, sweet potato, and zucchini to the pot.
4. In a separate bowl, mix together soy sauce, mirin, sugar, minced garlic, and sesame oil.
5. Pour the mixture over the chicken and vegetables in the pot.
6. Add 4 cups of water to the pot and bring to a boil.
7. Reduce heat to low and let simmer for 30-40 minutes, or until chicken is cooked through and vegetables are tender.
8. In the meantime, soak the Korean glass noodles in warm water for 10 minutes.
9. Drain the noodles and add them to the pot.
10. In a small bowl, mix together cornstarch and water to make a slurry.
11. Add the slurry to the pot and stir until the sauce thickens, about 2-3 minutes.
12. Garnish with chopped green onion and sliced red chili pepper.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Cook over medium-high heat until browned, then reduce heat to low and let simmer for 30-40 minutes.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 45g
Protein: 35g
Sodium: 2000mg
Substitutions for ingredients:
- Chicken can be substituted with beef or pork.
- Korean glass noodles can be substituted with any type of noodles.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Red chili pepper can be substituted with red pepper flakes.
Variations:
- Add mushrooms or other vegetables of your choice.
- Use boneless chicken thighs instead of a whole chicken.
- Make it spicier by adding more red chili pepper or red pepper flakes.
Tips and tricks:
- Cut the chicken into small pieces to ensure even cooking.
- Soak the Korean glass noodles in warm water to prevent them from becoming too mushy.
- Make sure to stir the cornstarch slurry well before adding it to the pot to prevent lumps.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or individual bowls.
Garnishes:
Chopped green onion and sliced red chili pepper.
Pairings:
Serve with steamed rice and kimchi.
Suggested side dishes:
Steamed vegetables, pickled vegetables, or Korean pancakes.
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch slurry.
- If the sauce is too thick, add more water.
Food safety advice:
Make sure chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Jjimdak is a Korean braised chicken dish that originated in the city of Andong.
Flavor profiles:
Savory, sweet, and slightly spicy.
Serving suggestions:
Serve hot with steamed rice and kimchi.
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Region: Korean