Jjimdak (Korean braised chicken)

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A traditional hot pot that is meant to be shared! This sweet and savoury Korean dish is made with slow-cooked chicken, fresh veggies and glass noodles.

YIELDS

1H 50 Mins

Ingredients

3 ounces sweet potato starch noodles
1 medium-sized chicken, cut up (2.5 to 3 pounds of cut pieces)
2 medium yukon gold potatoes (about 10 ounces)
1 medium carrot
1/2 medium onion
3 to 4 rehydrated dried shiitake mushrooms
1/2 cup soy sauce
2 tablsepoons oyster sauce
2 tablespoons mirin
2 tablespoons dark brown sugar
2 to 3 tablespoons honey
1/4 teaspoon black pepper
2 to 3 dried whole red chili peppers
2 tablespoons garlic, minced
1 teaspoon ginger, grated
1 to 2 fresh chili peppers
2 scallions
1 tablespoon sesame oil
1 teaspoon sesame seeds

Directions

Soak the starch noodles in warm water for about 30 minutes while preparing the other ingredients. Drain well before using.
Clean the chicken and cut it into small pieces. Trim off excess fat.
Cut the potatoes into chunks (about one and a half inches) and soak them in water while preparing the other vegetables. Cut the carrot, mushrooms, and onion into bite-sized pieces.
Add the chicken pieces to a large pot. Pour three cups of water over the chicken. (You should reduce the amount of water if you're not using the noodles.)
Add soy sauce, oyster sauce, mirin, brown sugar, honey, and black pepper. Bring it to a boil over high heat, uncovered, and continue to boil for about 10 minutes. Skim off the foam.
Add the potatoes, carrot, mushrooms, onion, and dried whole red chilli peppers if using, garlic and ginger. Cover, and cook for eight to 10 minutes. You may see that there still is a lot of liquid, but the potatoes and starch noodles will soak up a lot of the liquid.
Gently mix in the green chilli peppers (or jalapenos), scallions and starch noodles, and continue to cook, uncovered for an additional three minutes. Stir in the sesame oil. Garnish with the sesame seeds to serve. Enjoy!