Authentic Jjimdak Korean Braised Chicken: Easy One-Pot Comfort Food

Craving that soul-warming, savory-sweet chicken dish from your favorite Korean restaurant? You know the one—tender chicken, chewy noodles, and hearty vegetables all swimming in a rich, glossy sauce. Making an authentic Jjimdak Korean Braised Chicken Recipe at home can feel intimidating, but it doesn’t have to be.

Jjimdak is a classic Korean braised chicken dish known for its savory, sweet, and mildly spicy soy-based sauce. It’s a hearty one-pot meal where tender, bone-in chicken is simmered with potatoes, carrots, and chewy sweet potato glass noodles until a rich, glossy sauce forms. It’s cherished as a traditional comfort food perfect for sharing.

Drawing from established best practices and this authentic recipe, you’ll master the art of this beloved dish. This guide breaks down the process into simple, foolproof steps. You’ll discover the secrets to achieving that perfect restaurant-style flavor and texture right in your own kitchen.

What Makes Jjimdak the Ultimate Korean Braised Chicken Recipe?

Jjimdak (찜닭) is more than just a simple korean chicken stew; it’s a celebrated dish with roots in Andong city, considered a type of Gungjung Jorim, or royal court braised dish. Its magic lies in the perfect harmony of textures and flavors created in a single pot. The foundation is bone-in chicken pieces, which are slowly simmered in a Ganjang (korean soy sauce) based sauce, creating a deeply flavorful and aromatic broth. This one-pot meal is made even heartier with the addition of potatoes and carrots, which become wonderfully tender. The true star, however, is the Dangmyeon (sweet potato glass noodles) that soak up the sauce, becoming chewy and incredibly delicious. The final dish achieves a perfect balance, a savory sweet sauce with just a mildly spicy hint, making it a quintessential korean comfort food that gathers everyone around the table.

7 Essential Steps for the Perfect Authentic Jjimdak (2026)

Achieving that perfect, restaurant-style flavor at home might seem complex, but this authentic Jjimdak recipe is all about a simple, methodical process. We’ve broken down this seemingly elaborate braised chicken with vegetables into seven clear, manageable stages. From preparing the chicken for a cleaner flavor to achieving that final glossy sauce, each step builds upon the last. This step by step jjimdak guide maps out the entire cooking journey, showing how bone-in chicken pieces are first prepared, then simmered with a rich soy sauce base and vegetables, and finally finished with iconic korean glass noodles. Following this one pot meal framework ensures a foolproof result every time.

1. First, Parboil the Chicken for a Cleaner Flavor

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This initial step is the secret to a refined and clean-tasting sauce. Parboiling, or blanching, the bone-in chicken pieces effectively purges impurities and excess fat. This process is crucial to remove chicken smell and ensures your final braising liquid is rich and savory, not greasy or gamey.

What You Need

• 2.5 lbs bone-in, skin-on chicken pieces (a mix of thighs + drumsticks is ideal)
• 1 inch piece of ginger, sliced
• Cold water

Steps

1. Place the chicken pieces in a large stockpot and cover with cold water.
2. Add the ginger slices to help remove chicken smell.
3. Bring the pot to a boil over high heat and parboil for 2-3 minutes. You will see scum rise to the surface.
4. Drain the chicken in a colander and rinse each piece under cold running water to remove any impurities. Set aside.

Pro-Tip: Don’t skip this blanching step! This is a traditional method that is key to achieving a clean, non-greasy, and more flavorful Jjimdak sauce, as it removes the excess fat and impurities that can make the dish taste heavy.

2. Mix the Authentic Jjimdak Sauce Base

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The heart and soul of Jjimdak is its irresistible savory sweet sauce. This korean braised chicken sauce gets its signature flavor from a balanced blend of Ganjang (korean soy sauce), a sweetener like brown sugar, and aromatic elements. The soy sauce + sugar combination creates a rich, umami-packed base, while mirin adds a touch of sweetness and depth.

Ingredients for the Sauce

• ½ cup Ganjang (korean soy sauce)
• ¼ cup brown sugar (or rice syrup)
• 2 Tbsp mirin (Korean rice wine)
• 2 Tbsp minced garlic
• 1 Tbsp grated ginger
• 1 tsp black pepper
• 1 Tbsp sesame oil

Instructions

1. In a medium bowl, combine the Ganjang, brown sugar, mirin, minced garlic, grated ginger, black pepper, and sesame oil.
2. Whisk everything together until the sugar is mostly dissolved. This mixture is your flavorful soy sauce base. Set it aside.

Pro-Tip: For that classic deep, dark brown sauce, some recipes call for caramelizing the sugar first or adding a spoonful of Korean black bean paste (Jjajang). However, a quality dark soy sauce will also help achieve a beautiful color naturally.

3. Prepare the Vegetables and Soak the Noodles

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Proper preparation of your vegetables and noodles is key to achieving the perfect texture in the final dish. The Dangmyeon (sweet potato starch noodles) requires soaking to ensure they cook evenly and become delightfully chewy. The potato + carrot are cut into large pieces to withstand the long braising time without turning to mush.

Supplies Needed

• 4-5 oz Dangmyeon (sweet potato starch noodles)
• 2 medium potatoes, peeled
• 1 large carrot, peeled
• 1 medium onion
• 4-6 dried Korean gochu (dried red chilies)
• Optional: 4-5 dried shiitake mushrooms, rehydrated

Directions

1. Soak the dangmyeon noodles in warm water for at least 30 minutes. This is a critical step to ensure they cook evenly.
2. Chop the potatoes and carrot into large, 1.5-inch chunks.
3. Cut the onion into thick wedges.
4. Drain the soaked noodles just before you’re ready to add them to the pot.

Chef’s Tip: Cut the potato + carrot into large, irregular chunks. If they are too small, they will turn to mush during the braising time. The large size ensures they become perfectly tender while still holding their shape. This is a key part of the traditional method.

4. Sauté and Begin the First Braise

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Now, the braising + simmering begins. This first braise is all about allowing the parboiled chicken to slowly infuse with the rich flavors of the Jjimdak sauce. Using a stovetop braised chicken method in a heavy-bottomed pot ensures even, consistent heat, which is essential for developing tender meat and a deep sauce.

Tools Required

• A large, heavy-bottomed pot or Dutch oven

Process

1. Place the rinsed chicken pieces into your pot.
2. Pour the prepared Jjimdak sauce over the chicken.
3. Add 2 cups of water (or the reserved mushroom soaking liquid for extra umami profile). The liquid should almost cover the chicken.
4. Bring the pot to a boil over medium-high heat.
5. Once boiling, reduce the heat to a medium-low, cover, and let it simmer for 15 minutes. This initial braising step allows the chicken to absorb the sauce deeply.

Pro-Tip: For an extra layer of flavor, you can briefly sauté the chicken in a tablespoon of oil until lightly browned before adding the sauce and water. This develops a Maillard reaction, adding depth to the final dish.

5. Add the Root Vegetables and Continue to Simmer

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After the chicken has had its initial flavor bath, it’s time to add the hearty vegetables. This is where the dish transforms into a complete braised chicken with vegetables. The dried red chilies are added now, infusing the soy sauce braised chicken with potatoes with a gentle, smoky warmth. This is also where you can address the question, “is jjimdak spicy?“—the whole chilies add more aroma than heat, creating a signature mild spice kick that complements the sweet and savory sauce beautifully.

Ingredients to Add

• The prepared potatoes and carrots
• The whole dried red chilies (gochu)
• The sliced onion wedges

Instructions

1. After the initial 15-minute braise, add the chopped potatoes, carrots, and onion to the pot.
2. Add the dried red chilies. If you prefer a more noticeable mild spice kick, you can snip the ends off the chilies.
3. Stir everything gently to submerge the vegetables in the sauce.
4. Cover the pot again and continue to simmer for another 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.

Pro-Tip: The whole dried chilies add a wonderful smoky aroma and a very mild spice kick. For a non-spicy version, simply leave them out. This makes the dish perfect for serving to kids or those sensitive to heat.

6. Add the Glass Noodles and Finish the Dish

The final, most satisfying step! Pin this noodle moment.

This is the final and most crucial step for texture. Adding the chicken + glass noodles at the very end is the secret to a perfect Jjimdak. Many cooks struggle with soggy noodles, but the solution is simple: timing. The starch from the sweet potato starch noodles not only provides that classic chewy texture but also helps to naturally thicken watery sauce, allowing it to reduce and glaze every ingredient beautifully.

What You Need

• The drained, soaked sweet potato starch noodles
• Optional: A handful of spinach or chopped napa cabbage

Directions

1. Once the potatoes are tender, add the drained glass noodles to the pot.
2. If using, add the spinach or cabbage now.
3. Stir well to incorporate the noodles into the sauce. Cook uncovered for the final 5-7 minutes.
4. The noodles will absorb some of the liquid and the sauce will reduce and glaze the ingredients, creating a beautiful glossy sauce. The starch from the noodles will also help to thicken it.

Lesson Learned: This is the most important tip to prevent soggy noodles. Never add the noodles too early! They cook very quickly and are like a sponge. Adding them in the last 5-7 minutes ensures they are perfectly chewy and don’t drink up all your precious sauce.

7. Garnish and Serve Immediately

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The final flourish brings the dish to life. The finished Jjimdak is garnished with fragrant toasted sesame seeds and fresh, sharp scallions, which add a pop of color and flavor. Traditionally, Jjimdak is a communal dish, meant to be shared. It is almost always served with rice, which is essential for soaking up every last drop of the rich, slightly caramelized sauce.

Supplies Needed

• 1 Tbsp toasted sesame seeds
• 2 scallions, thinly sliced
• Steamed short-grain rice, for serving

Final Steps

1. Once the noodles are cooked and the sauce has thickened, turn off the heat.
2. Transfer the Jjimdak to a large, family-style serving bowl.
3. Garnish generously with the toasted sesame seeds and sliced scallions.
4. Serve immediately while hot, with plenty of steamed rice on the side to soak up the delicious caramelized sauce.

Pro-Tip: For a Korean dinner party, serve the Jjimdak as the centerpiece, surrounded by small bowls of banchan like kimchi, pickled radishes, and seasoned spinach. This creates a complete and traditional dining experience.

Key Takeaways

• Parboil Your Chicken First: This non-negotiable step is the traditional method for removing impurities and fat, resulting in a cleaner, more refined korean braised chicken sauce.
• Use Bone-In, Skin-On Chicken: This is crucial for flavor. The bones and skin render fat and collagen during the long braise, creating a much richer and more flavorful sauce than boneless cuts.
• Soak Glass Noodles Separately: Always soak your Dangmyeon (sweet potato noodles) in warm water for 30 minutes before cooking. Never add them to the pot dry.
• Noodles Go In Last: To prevent soggy noodles, add the soaked noodles only during the last 5-7 minutes of cooking. This keeps them perfectly chewy and stops them from absorbing all the sauce.
• Big Chunks for Veggies: Cut your potatoes and carrots into large 1.5-inch pieces. This ensures they become perfectly tender but don’t fall apart into mush during the long simmering time.

People Also Ask About Jjimdak

Is Jjimdak supposed to be spicy?

No, authentic Jjimdak is not overwhelmingly spicy; it’s primarily a savory and sweet dish. It has a very mild spice kick that comes from using whole dried red chilies (gochu) more for their smoky aroma than for intense heat. You can easily control the spice by using fewer chilies or omitting them entirely, making it a very kid-friendly Korean chicken stew.

Can I use chicken breast for Jjimdak?

While you can, it’s not recommended for the most authentic flavor and texture. Jjimdak benefits from the long, slow braise, which can make lean chicken breast dry and tough. Bone-in, skin-on chicken thighs and drumsticks are highly preferred as they remain tender and their fat and collagen enrich the soy sauce base for a more flavorful dish.

How do you thicken Jjimdak sauce?

The sauce should naturally thicken in the final 5-7 minutes of cooking after you add the glass noodles. The starch released from the sweet potato starch noodles is the traditional thickener. If your sauce is still too thin, you can let it reduce for a few more minutes with the lid off or, in a pinch, add a small slurry of cornstarch and water.

What is the difference between Jjimdak and Dakgalbi?

They are two very different Korean chicken dishes. Jjimdak vs Dakgalbi is a common point of confusion. Jjimdak is a soy sauce-based (Ganjang) braised chicken stew with a wet, soupy consistency. Dakgalbi is a spicy stir-fry where chicken is cooked with gochujang (chili paste) and vegetables on a hot plate with very little sauce.

How do I prevent the glass noodles from getting soggy?

The key is to add the pre-soaked noodles at the very end of the cooking process. This is the number one rule to prevent soggy noodles. They only need 5-7 minutes in the simmering sauce to cook through. If you add them too early, they will overcook, become mushy, and absorb all of the delicious braising liquid.

What are the best noodles for Jjimdak?

Korean sweet potato glass noodles, known as Dangmyeon, are the authentic and best choice. These korean translucent noodles have a uniquely chewy and slippery texture that holds up well in the sauce. Do not substitute with thin rice vermicelli or other wheat noodles, as they will disintegrate and not provide the signature texture.

Can Jjimdak be made ahead of time?

Yes, you can make it ahead, but it’s best to keep the noodles separate. You can braise the chicken and vegetables completely and store it in the fridge for up to 2 days. When you’re ready to serve, reheat the chicken stew on the stove until simmering, then add the soaked glass noodles and cook for the final 5-7 minutes.

What should I serve with Jjimdak?

Jjimdak is almost always served with a bowl of fresh, steamed short-grain rice. The rice is perfect for soaking up every last bit of the savory sweet sauce. It’s also traditionally served with a few simple banchan (Korean side dishes) like kimchi, pickled radish, or a simple vegetable salad to provide a refreshing contrast.

Why use bone-in, skin-on chicken?

Using bone-in, skin-on chicken is critical for creating a rich, flavorful sauce. During the long braising process, the bones release collagen and the skin renders fat, both of which add incredible depth, body, and umami profile to the broth. This is a signature characteristic of traditional jjimdak that you cannot replicate with boneless, skinless cuts.

Can I make Jjimdak in an Instant Pot or slow cooker?

Yes, Jjimdak can be adapted for both. For a slow cooker, follow the steps and cook on low for 4-6 hours, adding the noodles in the last 30 minutes. For an Instant Pot, sauté the chicken, then add the sauce, water, and vegetables. Cook on high pressure for 12-15 minutes. Release pressure, turn on the Sauté function, and add the noodles to cook for the final 5 minutes.

Final Thoughts on Your Jjimdak Journey

You are now equipped with the techniques and secrets to create an exceptional Jjimdak Korean Braised Chicken Recipe. By embracing key steps like parboiling the chicken for a clean flavor and adding the glass noodles at the very end, you can replicate that coveted restaurant-style taste and texture. This one-pot meal is more than just a recipe; it’s a hearty, comforting experience meant to be shared. What has been your experience making Korean comfort food at home?

Last update on 2026-02-21 at 18:24 / Affiliate links / Images from Amazon Product Advertising API