Chef Kim Bok Kyung shares one of her favorite recipes, Jjimdak
(or Korean braised chicken) that uses a soy sauce base to give the palate a flavorful taste.
Combine it with noodles and we guarantee you won’t be disappointed!
"I follow a very simple rule of thumb in the kitchen:
I only make food that I would enjoy myself.”
Jjimdak / 찜닭
1 Whole Chicken
½ Carrot, chopped
1 Onion, chopped
2 Green Onions, cut into four sections
2 Jujubes (4-5 for sweetness)
½ fistful Dried Thai Chili Peppers (if you want a savory taste), chopped
Vermicelli Noodles (Sweet Potato Noodles)
2 cups Beef Bone Broth (can use Water instead)
½ Garlic, minced
2 Soy Sauce
1 Corn Syrup (Mul-Yeot)
A bit of Coffee
1 spoonful Oyster Sauce
½ spoon Black Pepper
Garnish: Sesame Seeds
1. Cut chicken into bite-sized pieces and place in a pot. Add potatoes, carrots,
onions, jujubes and peppers.
2. Add beef bone broth, garlic, soy sauce, sugar, corn syrup, coffee, oyster sauce
and black peppers and cook with a lid on for about 15-20 minutes.
Stir occasionally so the seasoning can really seep into the meat.
3. In the meantime, boil the noodles separately in hot water for 15-20 minutes. This will
change the color of the noodles. When the potatoes are fully cooked,
add the green onions and cooked noodles. Stir sesame oil on top of the noodles
and cook for another two minutes.
4. Divide proportionately into bowls and garnish with sesame seeds. Enjoy!