This is my version of jjimdak. I love bone-in chicken, but I am using larger cuts (thighs) than normal jjimdak because I can spend less time cutting around the bones and more time eating.
Provided by TheElusivePastry
Time 1h25m
Yield 4
Number Of Ingredients 17
Steps:
- Combine soy sauce, cooking wine, brown sugar, garlic, sesame oil, black pepper, and ginger for sauce in a bowl; set aside.
- Bring a large pot with salted water to a boil. Add chicken thighs to the boiling water and cook for 1 minute. Remove from heat, drain water, and set chicken aside.
- Melt butter in a large skillet over medium-high heat. Place chicken thighs, skin-side down, in the melted butter. Pour reserved sauce and 2 1/2 cups water over top. Cover and bring to a boil over high heat. Reduce heat slightly once it starts boiling, remove lid, and flip chicken. Allow to cook for 15 minutes, turning chicken again halfway through.
- Meanwhile, soak cellophane noodles in a bowl of hot water for 10 minutes. Strain and set noodles aside.
- Add potato, onion, carrots, and chile pepper to the skillet. Cook until all ingredients are almost cooked through, about 10 minutes, stirring everything after 5 minutes and flipping chicken again. Reduce heat to medium-low and cook until sauce has desired consistency, 5 to 15 minutes. Keep stirring the sauce and turning the chicken every 2 minutes so it doesn't burn. At the final flip, make sure the chicken is skin-side up.
- Once sauce is almost the desired consistency, mix in drained noodles and green onion. Make sure the chicken is on top of all the ingredients. Cook for 3 more minutes and then turn off the heat. Mix once more and sprinkle with sesame seeds. Remove from heat and allow to sit for 5 minutes before serving.
Nutrition Facts : Calories 683.8 calories, Carbohydrate 58.1 g, Cholesterol 149 mg, Fat 30.1 g, Fiber 3.2 g, Protein 41.8 g, SaturatedFat 8.9 g, Sodium 1381.5 mg, Sugar 13.5 g
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