Jjim dak – Korean braised chicken

Jjim dak – Korean braised chicken

When one of my students asked me if I can teach  Jjim dak (찜닭), I had a sudden craving for the dish. I quickly called around my family to find a recipe. Jjim dak became very popular in Korea to a point where you can almost find a Jjim dak restaurant on every corner and each one insisted that they were the original. Apparently this dish originated from a city called Andong, Korea and was made with very spicy Korean green chillis. I always wondered why it was called Jjim dak as it translates to steamed chicken but it is actually braised in soy sauce.

How to make Jjim dak (serves 3-4 people)

  • Ingredients: 10 chicken drumsticks & 10 wings, 1 potato, 1/2 carrot, 1 onion, 6 dates soaked in water, 10 dried chillies, 1 birds eye chilli, 1 leek, 1 handful of dangmyun (sweet potato noodle), 5 cups of water
  • Sauce: 8 tbsp Korean soy sauce, 1 tbs oyster sauce, 2 tbsp brown sugar, 2 tbsp chopped garlic, 1/2 tbsp freshly grated ginger, 1/2 tbsp sesame oil, 3 tbsp soju (Korean rice wine), 1/4 sesame seeds, some salt & pepper

  • Soak the dang myun in hot water to soften

  • Marinate the chicken in 2 tbsp of soju, some salt and pepper for 30 minutes

 

  • Add the marinated chicken, 5 cups of water, dried chillies and red dates in a pot and boil on a high heat for about 15 minutes. This is to cook the chicken. Mix all the sauce ingredients listed above and add to the chicken while it’s boiling

 

  • Add all the vegetables except the leek in to the pot and boil for another 20 minutes or until the potatoes are cooked.

  • As a final step, add the dang myun, leeks, and sesame seeds. My original recipe required only dried chillies but they were not spicy enough so I added the bird eye chilli to give that extra spiciness.

  • Unfortunately, my camera was playing up and I lost most of the photos I took when I was plating the dish. I managed to save a few only…   🙁

  • It was so spicy that I drank about a jug water with the chicken but my husband and I still managed to eat most of it. Instead of calling this dish Jjim dak, I think they should call it firey chicken.

 

 

Try the recipe and let me me know how you like this dish. Enjoy! 🙂

bellissimo!

bellissimo!

There’s been a good reason why I haven’t had the time to post recently. My husband’s friend was getting married in Italy and we decided to take the opportunity to travel around my favorite part of the world. We started from Florence, driving through different parts of Tuscany and flew out of Rome. It was just magnificent in every way!

 

 

 

 

 

The trip was amazing and revolved around one word – food!.  We drove from village to village tasting fresh Italian food everyday. I got a little obsessed with all the different delicatessens and fruit’n’vegie shops in each town to see what fresh produce were available.  Instead of buying souvenirs in each town, I bought different salamis. I think my husband was happy that I wasn’t buying shoes or handbags but our suitcase was slowly filling up with all the food.

Check out this big piece of prosciutto!  I almost bought this whole leg which weigh about 5kg.

 

My favorite Octopus served with fennel and fresh tomatoes. I was in heaven!! We found this amazing restaurant in Sienna where we ended up having 3 course lunch for 3 hours. They gave us a tasting of freshly made Spaghetti carbonara and I was speechless.

Grilled Osso Bucco(braised oxtail) for my main. Normally Osso Bucco is braised for several hours but this one was baked so I had to try. The black paste you see under the meat is a type of olive which gave this smoky flaour and it was a perfect match for the meat. I was looking for this olive all around Italy and finally find a bottle to bring back home.

My husband’s main dish was pigeon. You can see my husband impatiently waiting for me to take the photo so he can attack the dish.

 

And the dessert… Strawberries were in season so I decided to go with this dish. The strawberry puree was so sweet and fresh. My husband and I were fighting for the last drop.

Our new favourite dessert – you dunk the biscotti into the dessert wine for a few seconds and then bite off soggy part.

Have I mentioned that Italians are very similar to Koreans? They speak very passionately using both their hands in the air and they believe in close family relationships! By the way, we almost tried Korean food in Rome…

 

 

Enough about food, a few more shots around Cinque Terrra where we went for the wedding.

 

 

 

 

 

After suffering from a week of bad jetleg with sleepless nights, I am back and re-inspired to cook beautiful food and grow a  lot more tomatoes using all the seeds I bought in Italy. Watch this space!!! 🙂