Jjimdak (Korean Braised Chicken)

mykoreankitchen.com/wprm_print/jjimdak-korean-braised-chi...

subheading: MAIN:

800 g chicken (1.8 pounds), cut into medium sized chunks, I used a mix of chicken drumettes & wingettes and thigh fillets

5 cups water to parboil the chicken

2 medium potatoes (340 g / 12 ounces) cut into medium sized chunks

1 medium carrot (170 g / 6 ounces), cut into medium sized chunks

1 large brown onion (210 g / 7.4 ounces), cut into medium sized chunks

5 dried small red chillies (2 g / 0.07 ounces), I used Thai chillies but you can use Korean chillies if you can get them

150 g Korean glass noodles (5.3 ounces), soaked in warm water for about 20 mins to hydrate, drain before use

3 button mushrooms or shiitake mushrooms (80 g / 2.8 ounces), thinly sliced,

1 stalk of green onion (20 g / 0.7 ounces), diagonally chopped,

1 tsp toasted sesame seeds

subheading: SAUCE (MIX THESE IN A BOWL):

1 ½ cup water

⅓ cup soy sauce

2 Tbsp raw sugar or dark brown sugar

2 Tbsp rice wine/mirin

1 Tbsp honey

1 Tbsp msg free oyster sauce

1 Tbsp minced garlic

½ tsp minced ginger

2 tsp sesame oil

¼ tsp ground black pepper

Directions at mykoreankitchen.com

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