Korean Braised Chicken (Jjimdak)
Ingredients
1.8 lbs. chicken (cut into medium sized chunks)
5 cups water
2 medium potatoes, cut into medium sized chunks
1 medium carrot, cut into medium sized chunks
1 large brown onion, cut into medium sized chunks
5 small dried red chili peppers
5.3 oz. Korean glass noodles (soaked in warm water for about 20 mins to hydrate, drain before use)
3 shiitake mushrooms, thinly sliced
1 stalk green onion, sectioned
1 tsp. roasted sesame seeds
Seasoning Sauces
1 1/2 cup water
1/3 cup Lee Kum Kee Premium Soy Sauce
2 Tbsp. raw sugar or dark brown sugar
2 Tbsp. rice wine /mirin
1 Tbsp. Honey
1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
1 Tbsp. Lee Kum Kee Minced Garlic
½ tsp. Lee Kum Kee Minced Ginger
2 tsp. Lee Kum Kee Premium Pure Sesame Oil
¼ tsp. ground black pepper
Directions:
1. On medium-high heat, boil 5 cups of water in a pot. Once boiling, parboil the chicken for 1 minute to skim off any fat. Drain the water.
2. Mix all seasoning sauces in a bowl.
3. In another pot, add the chicken and the mixed sauce. Boil them over medium-high heat for about 10 minutes, covered.
4. Add the potatoes, carrots, mushroom, onions and chillies and boil for a further 15 mins, covered.
5. Add in the glass noodles, green onions and simmer for about 3 to 5 minutes, covered.
6. Stir lightly to make sure the noodles and the mushrooms are mixed with the sauce.
7. Garnish with sesame seeds before serving.
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