Jjimdak - Korean Braised chicken Recipe

Jjim Dak, also known as Jjimdak (찜닭), is a popular Korean dish originating from the city of Andong. It is a savory and slightly sweet braised chicken dish that features a rich combination of flavors and textures. The name "jjim dak" translates to "braised chicken" in Korean, with "jjim" meaning "braised" or "steamed" and "dak" meaning "chicken."

Origins and History

Jjim Dak has its roots in the traditional Korean cooking method of braising meat and vegetables. It became particularly famous in the Andong region, where it evolved into its current form in the 1980s. It was initially a simple dish made to feed hungry diners with hearty portions of chicken and vegetables in a flavorful sauce. Over time, it has grown in popularity and is now enjoyed across Korea and beyond.

Key Ingredients

  • Chicken: Typically, a whole chicken cut into pieces or specific parts like thighs and drumsticks are used. The chicken is marinated to enhance its flavor.
  • Vegetables: Common vegetables include onions, carrots, potatoes, sweet potatoes, and shiitake mushrooms. These add texture and nutritional value to the dish.
  • Glass Noodles (Dangmyeon): These are made from sweet potato starch and have a chewy texture. They absorb the sauce well, making them a delicious addition.
  • Sauce: The sauce is a blend of soy sauce, sugar, garlic, ginger, rice wine (mirin), and sometimes oyster sauce. This creates a balance of savory, sweet, and umami flavors.
  • Seasonings: Sesame oil and sesame seeds are often used to finish the dish, adding a nutty flavor and aroma.

Cooking Method

Jjim Dak is prepared by first marinating the chicken, which allows it to absorb the flavors of the marinade. The chicken is then braised with vegetables in a flavorful sauce until both the meat and vegetables are tender. The addition of glass noodles towards the end of cooking ensures they are soft and flavorful without becoming too mushy. The final dish is garnished with green onions, sesame seeds, and sometimes sliced chili peppers for a bit of heat.

Flavor Profile

The dish is known for its rich, deep flavors. The soy sauce provides a savory base, while sugar and mirin add sweetness. Garlic and ginger contribute aromatic notes, and the sesame oil adds a hint of nuttiness. The combination of these ingredients creates a harmonious and comforting dish.

Serving Suggestions

Jjim Dak is typically served hot, often accompanied by steamed rice to soak up the delicious sauce. It can be enjoyed as a main dish during lunch or dinner. It's also common to serve it family-style, allowing everyone to share from a large communal pot, which makes it a great dish for gatherings and special occasions.

Nutritional Information

Jjim Dak is a nutritious dish, providing a good balance of protein, carbohydrates, and vegetables. The chicken offers high-quality protein, while the vegetables supply essential vitamins and minerals. The glass noodles add carbohydrates for energy. The dish can be adjusted to be more or less healthy depending on the amount of sugar and oil used.


There are several variations of Jjim Dak, depending on regional preferences and available ingredients. Some variations might include additional vegetables like bell peppers or spinach. Others might adjust the level of sweetness or spiciness by adding more or less sugar and chili peppers. Some modern versions might incorporate ingredients like cheese for a fusion twist.

Jjim Dak is a beloved Korean dish that showcases the richness of Korean culinary traditions. Its comforting flavors and hearty ingredients make it a favorite among many, both in Korea and around the world. Whether enjoyed as a weeknight meal or a special occasion dish, Jjim Dak is sure to satisfy.

Jjimdak (Korean Braised Chicken)

Jjim Dak (Korean Braised Chicken) is a delicious and hearty dish featuring chicken braised with vegetables in a savory-sweet sauce. 

Prep Time: 20minutes 
Cook Time: 30minutes 
Total Time: 50minutes 
Servings: 4


For The Chicken and Marinade:

  • 2-3 lbs chicken parts (like thighs and drumsticks), or 1 whole chicken cut into pieces
  • 1/2 cup soy sauce
  • 1/4 cup sugar
  • 2 tablespoons oyster sauce
  • 2 tablespoons rice wine (mirin)
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger

For The Cocking:

  • 3 cups water (for boiling the chicken)
  • 1 potato, cut into chunks (about 1.5 inches)
  • 1 large carrot, chopped
  • 1 sweet potato, cut into chunks
  • 1 cup shiitake mushrooms, sliced
  • 1 onion, chopped
  • Dried whole red chili peppers, to taste (optional)
  • 1 cup glass noodles (dangmyeon), soaked in warm water for 30 minutes and drained

For The Finishing:

  • Green chili peppers (or jalapenos), sliced (optional)
  • 1 green onion, chopped
  • 2 tablespoons sesame oil
  • 1 tablespoon sesame seeds


  • Prepare the Noodles: Soak 1 cup of glass noodles (dangmyeon) in warm water for about 30 minutes. Once softened, drain them well and set aside.
    DSC 3219 600x401 - Jjimdak (Korean Braised chicken)
  • Prepare the Chicken: Clean the chicken pieces (2-3 lbs of chicken parts or 1 whole chicken cut into pieces) and trim off any excess fat. Cut into manageable, bite-sized pieces.
    DSC 3279 600x401 - Jjimdak (Korean Braised chicken)
  • Prepare the Vegetables: Cut 1 potato into chunks about 1.5 inches in size and soak them in water to prevent browning. Chop 1 large carrot, 1 sweet potato, 1 cup of shiitake mushrooms, and 1 onion into bite-sized pieces.
    DSC 3214 600x401 - Jjimdak (Korean Braised chicken)
  • Cook the Chicken:Place the chicken pieces into a large pot and pour in 3 cups of water. Add the sauce ingredients (1/2 cup soy sauce, 1/4 cup sugar, 2 tablespoons oyster sauce, 2 tablespoons rice wine, 1 tablespoon minced garlic, and 1 tablespoon minced ginger) except for the sesame oil and seeds. Bring to a boil over high heat, uncovered. Boil for about 10 minutes, skimming off any foam that forms on the surface.
    DSC 3349 600x401 - Jjimdak (Korean Braised chicken)
  • Add the Vegetables: Add the prepared potatoes, carrot, sweet potato, mushrooms, onion, and dried whole red chili peppers (if using). Cover the pot and cook for another 8 to 10 minutes. The vegetables will release some liquid, but the potatoes and noodles will absorb much of it.
    DSC 3351 600x401 - Jjimdak (Korean Braised chicken)
  • Finish and Serve: Gently stir in the green chili peppers (or jalapenos), 1 chopped green onion, and the soaked glass noodles. Continue cooking, uncovered, for an additional 3 minutes. Stir in 2 tablespoons of sesame oil for flavor. Garnish with 1 tablespoon of sesame seeds before serving.  Enjoy your homemade Jjim Dak!
    DSC 3227 600x401 - Jjimdak (Korean Braised chicken)


You can prepare ahead of time up to step 5. When ready to serve, bring it to a boil and do the final step. Tried this recipe?
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