Korean Soy Braised Chicken with Glass Noodles
Jjimdak is a Korean braised chicken dish originating from the Andong region, featuring bone-in chicken, potatoes, and glass noodles simmered in a soy sauce, sugar, and garlic glaze. The soy-based sauce soaks into the chicken and potatoes, delivering a salty-sweet depth in every bite. Glass noodles swell as they absorb the braising liquid, becoming chewy and flavorful, while potatoes turn soft and starchy. As the dish reduces, the sauce thickens into a glossy coating that clings to each piece, making it irresistible over rice.
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Instructions
- 1
Soak glass noodles in cold water for 30 minutes, then rinse and drain the chicken.
- 2
Cut potato and onion into large chunks.
- 3
Add chicken, water, soy sauce, sugar, and minced garlic to a pot and bring to a boil.
- 4
Reduce to medium heat, add potato, and simmer for 20 minutes.
- 5
Add onion and soaked noodles, then cook 8–10 more minutes until the sauce thickens.
- 6
Taste and adjust seasoning, turn off heat, and rest for 3 minutes before serving.
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