Ingredients with Measurements:
- 2 lbs bone-in chicken thighs
- 1 large onion, sliced
- 2 medium potatoes, peeled and cut into chunks
- 2 medium carrots, peeled and cut into chunks
- 1 cup dried shiitake mushrooms, soaked in water and sliced
- 1 cup sliced scallions
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sugar
- 1/4 cup minced garlic
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 cups water
Special equipment needed:
- Large pot or Dutch oven
- Strainer
Step-by-step instructions:
1. In a large pot or Dutch oven, add the chicken thighs, onion, potatoes, carrots, and shiitake mushrooms.
2. In a separate bowl, mix together the soy sauce, mirin, sugar, minced garlic, sesame oil, and sesame seeds.
3. Pour the sauce over the chicken and vegetables, and add 2 cups of water.
4. Bring the pot to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Once the chicken and vegetables are cooked, remove them from the pot and strain the remaining liquid.
6. Return the strained liquid to the pot and bring to a boil. Reduce the heat and let it simmer for 10-15 minutes, or until the sauce has thickened.
7. Add the chicken and vegetables back to the pot and stir to coat with the thickened sauce.
8. Serve hot, garnished with sliced scallions.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 14g
Carbohydrates: 38g
Protein: 30g
Sodium: 2000mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Dried shiitake mushrooms can be substituted with fresh mushrooms.
- Mirin can be substituted with rice wine or white wine.
Variations:
- Add other vegetables such as zucchini, bell peppers, or sweet potatoes.
- Use beef or pork instead of chicken.
- Add spicy chili paste for a spicy version.
Tips and tricks:
- Soak the dried shiitake mushrooms in water for at least 30 minutes before slicing.
- Use a strainer to remove any impurities from the sauce.
- Adjust the amount of sugar to your taste preference.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stove until heated through.
Presentation ideas:
Serve in a large bowl or on a platter with sliced scallions on top.
Garnishes:
Sliced scallions
Pairings:
Steamed rice, kimchi, and pickled vegetables.
Suggested side dishes:
Banchan (Korean side dishes) such as spinach, bean sprouts, or cucumber salad.
Troubleshooting advice:
- If the sauce is too salty, add more water and sugar to balance the flavor.
- If the sauce is too sweet, add more soy sauce and garlic to balance the flavor.
Food safety advice:
Make sure the 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 in the Gyeongsangbuk-do province.
Flavor profiles:
Savory, sweet, and slightly nutty from the sesame oil and sesame seeds.
Serving suggestions:
Serve hot with steamed rice and banchan (Korean side dishes).
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Region: Korean