jjimdak (dakjjim)
Ingredients: chicken thigh, salt, ground black pepper, glass noodles, large green onion (daepa) · 60 min cook time · 650kcal · ~₩20,000
Ingredients
2pounds chicken thigh, 1teaspoon salt, 0.5teaspoon ground black pepper, 100g glass noodles, 0.5stalk large green onion (daepa), 12cloves garlic cloves, 2teaspoons ginger, 2tablespoons soy sauce, 2tablespoons oyster sauce, 2tablespoons rice syrup, 1tablespoon jjajang (black bean paste), 2medium potatoes, 1medium onion, 100g white mushrooms, 2small carrots, 2peppers green chili peppers, 1pepper red pepper, 0.5cucumber cucumber, 5peppers dried small red peppers, 2tablespoons cooking oil (canola oil), 2cups water, 1tablespoon sesame oil, 1tablespoon sesame seeds
Instructions
1. Soak glass noodles in cold water for about 40 minutes. Meanwhile, prepare other ingredients.
2. Shred half of a large green onion into thin strips. Wash and soak in cold water to remove spiciness. This will be used as a garnish.
3. Wash and pat dry 2 pounds of chicken thigh. Cut into approximately 2-inch pieces. Season with a little salt and ground black pepper, then mix.
4. Prepare the sauce: Mince 12 garlic cloves and about 2 teaspoons of ginger. Add 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of rice syrup, and 1 tablespoon of jjajang (black bean paste). Mix well.
5. Prepare vegetables: Peel and soak potatoes in cold water to prevent browning. Cut 1 medium onion, 2 small carrots (thickly), and 2 white mushrooms. Prepare green chili peppers, red pepper (optional), and cucumber. Have dried small red peppers ready.
6. Heat a generous amount of cooking oil (e.g., canola oil) in a pan over medium-high heat. Add dried red peppers and cook until they turn a little brown. Remove the peppers from the oil.
7. Add the seasoned chicken to the flavored oil. Stir a few times to prevent sticking. Cook for about 3 minutes over medium-high heat, then turn the pieces over and cook for another 3 minutes until lightly browned.
8. Add potatoes and onion to the chicken. Pour in the prepared sauce and 2 cups of water. Cover the pan and cook for 10 minutes over medium-high heat.
9. After 10 minutes, add the soaked glass noodles, mushrooms, carrots, and green chili peppers. Add the fried red chili peppers (from step 6).
10. Reduce the heat slightly and stir for 5 minutes to ensure the noodles, carrots, and mushrooms are nicely cooked.
11. Add the red pepper and cucumber. Drizzle with sesame oil. Turn off the heat immediately.
12. Garnish with the shredded green onions and sesame seeds. Mix well before serving.
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