Korean Braised Chicken

Korean Braised Chicken, or Jjimdak, is a comforting one-pot dish made with tender chicken pieces, hearty vegetables, and chewy glass noodles simmered in a savory-sweet soy garlic sauce. It’s a popular Korean home-style meal that’s both satisfying and full of flavor.

Why You’ll Love This Recipe

• Deep, rich flavors from a balanced soy-garlic sauce
• One-pot cooking means easy cleanup
• Hearty enough for a main course
• Customizable spice level to suit your taste
• Includes protein, veggies, and noodles for a complete meal

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 whole chicken, cut into pieces (or 1.5–2 lbs bone-in chicken parts)
• 1 large onion, chopped
• 2 medium potatoes, peeled and chunked
• 1 large carrot, sliced
• 4–5 mushrooms (shiitake or button), sliced
• 3–4 dried red chilies (optional for mild heat)
• 2–3 oz glass noodles (soaked in warm water for 30 minutes)
• 3–5 cups water
• ½ cup soy sauce
• 2 tablespoons sugar or honey
• 2 tablespoons mirin or rice wine
• 1 tablespoon sesame oil
• 2 tablespoons minced garlic
• 1 teaspoon minced ginger (optional)
• Salt and pepper, to taste
• Garnish: chopped scallions, sesame seeds

directions

this recipe

1. Optional: Parboil the chicken in boiling water for 1–2 minutes to remove impurities, then drain and rinse.
2. In a large pot, combine the chicken, soy sauce, sugar, mirin, garlic, ginger, sesame oil, chilies, and 3 cups of water. Bring to a boil.
3. Reduce to a simmer and cook uncovered for 10 minutes.
4. Add the potatoes, carrots, onions, and mushrooms. Continue to simmer for another 15 minutes, or until the vegetables are tender.
5. Add the soaked glass noodles and cook for another 3–5 minutes, until noodles are soft and sauce has thickened.
6. Adjust seasoning with salt and pepper if needed.
7. Serve hot, garnished with sesame seeds and scallions, over steamed rice.

Servings and timing

• Servings: 4–6
• Prep Time: 20 minutes
• Cook Time: 30–40 minutes
• Total Time: 50–60 minutes

Variations

• Add cabbage, bok choy, or spinach for extra veggies
• Make it spicy with more dried chilies or fresh chili peppers
• Omit glass noodles for a lighter dish
• Use boneless chicken thighs for faster cooking
• Thicken the sauce with a cornstarch slurry for a richer finish

storage/reheating

• Store leftovers in an airtight container in the fridge for up to 4 days
• Freeze for up to 2 months and thaw overnight before reheating
• Reheat gently on the stovetop, adding a bit of water if the sauce has thickened too much

FAQs

What is the difference between jjimdak and dakdoritang?

Jjimdak is soy-based and slightly sweet, while dakdoritang is spicier with a red chili base.

Can I use boneless chicken?

Yes, boneless thighs or breasts will work—adjust cooking time accordingly.

Do I need to soak the noodles?

Yes, soak glass noodles for 20–30 minutes to ensure they cook evenly and absorb the sauce.

Can I make it spicier?

Add more dried chilies, fresh chili peppers, or a spoon of gochujang for extra heat.

What if I don’t have mirin?

You can substitute with a bit of rice vinegar and extra sugar.

Can I use other vegetables?

Yes—zucchini, bell peppers, or Korean radish are great additions.

How do I prevent the sauce from becoming too thin?

Simmer uncovered to reduce or add a cornstarch slurry to thicken.

Can I cook this in an Instant Pot?

Yes—use the sauté function to build the sauce, then pressure cook on high for 10 minutes with quick release.

Is this dish gluten-free?

Use gluten-free soy sauce and check that your mirin is gluten-free.

What should I serve with jjimdak?

It’s best served with steamed white rice and a side of kimchi or pickled radish.

Conclusion

Korean Braised Chicken is a soul-warming, flavor-packed dish that’s easy to make and endlessly satisfying. Whether you’re craving something hearty or introducing Korean flavors to your kitchen, this one-pot meal offers comfort and bold taste in every bite. Perfect for family dinners or meal prep, jjimdak is sure to become a favorite.

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