Thanks to the current stay-home situation in Singapore where the Circuit Breaker measures have kicked in, it’s K’s first time trying out this Jjimdak (Korean Braised Chicken) with Japchae recipe!
As both K and I are also working from home during this period, I’m blessed and grateful that he’s been playing Chef on some days. I mean, it’s all about teamwork on this parenting gig, right? While I tackle the kids, their home-based learning and my work deadlines, his frivolous palate gets him whipping up new dishes and recipes. Fair and square! :P
This season of staying home to work and guide for our kids would either turn most of us into alcoholics or Michelin Chefs! HAHA. Which one is likely to happen to you? :P
What is Jjimdak (찜닭)?
According to KoreanBapsang.com, Jjimdak (찜닭) is a braised chicken dish. “Jjim” generally refers to dishes that are steamed, stewed or braised in a sauce, and “dak” means chicken. These two syllables can be reversed, so jjimdak is also called dakjjim (닭찜). A popular spicy version is known as Andong jjimdak (안동찜닭), where the city of Andong is in Korea.
What is Japchae (잡채)?
Japchae (잡채) literally means “mixed vegetables.” But the main ingredient of this classic dish is Korean sweet potato starch noodles (dangmyeon), also known as glass noodles. This dish usually comprises of vegetables only.
Jjimdak (Korean Braised Chicken) with Japchae Recipe
Recipe adapted from My Korean Kitchen
Ingredients for Korean Braised Chicken
- 800g chicken (he used thigh meat with bones, but I would recommend boneless thigh meat or fillet for a fuss-free, safer meal with kids LOL)
- 5 cups water to parboil the chicken
- 2 medium potatoes (340g), cut into medium sized chunks
- 1 medium carrot (170g), cut into medium sized chunks (we used radish)
- 1/4 yellow capsicum, cut into small cubes or strips
- 1/4 red capsicum, cut into small cubes or strips
- 1 large brown onion (210g), cut into medium sized chunks
- 150g Korean sweet potato noodles (Japchae), soaked in warm water for about 20 mins to hydrate, drain before use (we bought it from FairPrice in Singapore!)
- 3 button mushrooms or shiitake mushrooms (80g), thinly sliced
- 1 stalk of green onion (20g), diagonally chopped
- 1 packet of sauce for Korean braised chicken (we bought this from a Korean supermarket in Singapore)
To marinate the chicken:
- Soya sauce
- Sesame oil
- Black pepper
For ganish (if preferred):
- 1 tsp sesame seeds
- Sliced chili
- Blanched broccoli
Method:
- On medium-high heat, boil the water in a medium sized pot. Once it’s boiling, parboil the chicken for 1 minute to skim off any fat. Drain the water.
- In a separate wok, add the marinated chicken (using the above seasonings to marinate) and the sauce to make the Korean braised chicken. Boil them over medium-high heat for about 10 mins, covered.
- Add the potatoes, carrots/radish and onions and boil for a further 7 mins, covered. Reduce the heat to medium and stir gently. Simmer with low heat for a further 8 mins, covered.
- Add the Korean sweet potato noodles, mushrooms, and green onions, then simmer until the noodles and mushrooms are cooked (about 3 to 5 mins), covered. Stir lightly to make sure the noodles and the mushrooms are mixed with the sauce.
- Garnish with blanched broccoli (for our kids, haha!), sesame seeds or sliced chili, if preferred.
Tips on trying this Jjimdak (Korean Braised Chicken) with Japchae recipe:
- The sauce we bought was slightly spicy for Leroy (his threshold is zilch haha); Vera was completely fine and enjoyed it though haha! So if you’re buying the same sauce, do take note.
- Like most of the homecooked dishes and recipes that we chronicle on this blogazine, The Hooting Post, this Jjimdak (Korean Braised Chicken) with Japchae recipe is versatile too! The ingredients listed are not must-have’s so feel free to add your child’s favourite mushrooms or vegetables instead :)
Love the fuss-free convenience of one-pot meals? Try this Rice Cooker Pumpkin Rice recipe, or, enjoy this hearty Beef Stew recipe from my mum!
Since travel bans to Korea or anywhere in this world is not possible during this period, how about sinking your teeth into Korean food? Besides ordering from our local Korean restaurants in Singapore, how about giving this Jjimdak (Korean Braised Chicken) with Japchae recipe a shot? A balanced meal of carbs, veggies and meat sorted with this one-pot dish for the family!
Do stay home and stay safe during this COVID-19 period, everyone! <3
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