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Jjimdak (Korean Braised Chicken)

Sue | My Korean Kitchen
  • 60 minutes
  • Serves 4

INGREDIENTS

1 3/4

lbs 800 g chicken

5 cups

Water to parboil the chicken

20 g

1 stalk of green onion

1

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

3

Button mushrooms

1

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

5

Chillies ((2 g / 0.07 ounces), dried small red

1 tbsp

Garlic

1/2 tsp

Ginger

2

Potatoes ((340 g / 12 ounces) cut into medium sized chunks), medium

1 tbsp

Honey

1 tbsp

Msg free oyster sauce

2 tbsp

Rice wine/mirin

1/3 cup

Soy sauce

5 1/3 oz

korean glass noodles

1/4 tsp

Black pepper, ground

1 tsp

Sesame seeds, toasted

2 tbsp

Sugar or dark brown sugar, raw

2 tsp

Sesame oil

1 1/2 cups

Water