Jjimdak (Korean Soy Braised Chicken)

Jjimdak (찜닭) is one of Korea’s most beloved comfort dishes. It’s deeply savory, slightly sweet, and often spicy, with tender chicken and vegetables simmered in a glossy soy-based sauce. Originally from Andong, a historical city in Korea, traditional Andong Jjimdak is known for its bold soy flavor, generous heat from dried chilies, and the signature addition of dangmyeon (glass noodles) that soak up all that delicious braising liquid.

While restaurants often rely on caramel syrup to achieve that deep brown shine, I prefer using dark soy sauce. It gives the dish a richer, naturally darker color without adding unnecessary sweetness. Combined with regular soy sauce, it creates a balanced flavor that’s complex yet comforting.

Which part of chicken should you use?

Traditionally, jjimdak is made with a whole bone-in chicken, which adds extra depth and richness to the broth. But for everyday cooking, I love using boneless chicken thighs instead. They’re tender, quick to prep, and far more convenient for weeknight meals.

And while Andong Jjimdak is known for its spiciness, you can easily omit the chili for a milder, family-friendly version. The beauty of jjimdak is that it remains delicious no matter the heat level.

Jjimdak (Korean Soy Braised Chicken)

Prep Time 30 mins Cook Time 40 mins Total Time 1 hr 10 mins Difficulty: Beginner

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Recipe Keys: C Chicken

Ingredients

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• 500 g boneless chicken thigh
• 2 medium carrots
• 2 medium potatoes
• 1 medium onion
• 1 cup milk
• Salt and pepper
• 1 cup water
• ¹⁄₃ cup soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp rice wine
• 2 tbsp brown sugar
• 1 tbsp minced garlic
• 1 tbsp sesame oil
• 1 red chili (optional)
• ¹⁄₂ stalk green onion, roughly chopped
• 80 g dangmyeon (glass noodles)
• Sesame seeds for garnish

Instructions

1. Prep the chicken

   Cut the chicken into thick chunks. Add a dash of salt and pepper, then soak in milk for 30 minutes before rinsing with water. This helps remove any gamey smell and tenderizes the meat.

1. Prep the vegetables

   Peel potatoes, carrots, and onion, then chop into rough chunks. Slice the green onion. If you want heat, thinly slice one red chili.

1. Add everything to the pot

   Place chicken, potatoes, carrots, and onion into a medium pot. If you prefer firmer vegetables, start boiling the chicken first and add the vegetables 10–15 minutes later.

1. Make the braising sauce

   Add soy sauce, dark soy sauce, rice wine, brown sugar, minced garlic, sesame oil, and just enough water to barely cover the chicken. The exact water amount may vary depending on your pot.

1. Simmer

   Bring to a boil, cover, and simmer on low for 40 minutes.

1. Prepare the noodles

   While the chicken simmers, soak your glass noodles in water. In the last 10 minutes, uncover the pot and add the chili (if using) and soaked noodles. Continue cooking until the liquid reduces into a glossy sauce.

1. Finish

   Add the green onion in the final minute. Serve hot, topped with sesame seeds. Enjoy with rice!

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