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Jjimdak with rice

Jjimdak is a Korean braised chicken simmered in soy sauce with potatoes, carrots, and sweet potato glass noodles, served with rice. For 4 people, it takes 65 minutes and stays easy to make, for about €2.80 per serving. The key is letting the sauce reduce by half so it glazes the chicken nicely.

Tonight, a glossy Korean braised chicken, simmered in soy sauce with potatoes and glazed glass noodles.

Jjimdak with rice
Total time
1 h 05
Difficulty
Easy
Cost per person
€2.80
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Jjimdak is that Korean dish where the chicken turns glossy and almost sticky, coated in a sweet and salty soy sauce that has simmered down slowly. The potatoes and carrots soften in that broth, and the sweet potato glass noodles bring the slippery, translucent texture that gives the dish its character. Garlic and ginger season it gently without overpowering it, for a comforting result rather than a spicy one.

This is a winter weeknight dish, the kind you set in the middle of the table for everyone to help themselves straight from the pot. Kids generally love the sweet noodles and tender chicken, with nothing spicy to throw them off. Plan on a bit over an hour, though most of that time the pot simmers on its own.

The ingredients

4 people

Butcher

  • Chicken thighs 8

Fruits and vegetables

  • Potatoes 3
  • Carrots 3
  • Onion 1
  • Garlic 4 cloves
  • Fresh ginger 1 piece

Pantry

  • Sweet potato or soy glass noodles 100 g
  • Soy sauceoften in the pantry 6 tbsp
  • Sugaroften in the pantry 2 tbsp
  • Sesame oiloften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g
  • Pepperoften in the pantry 1 pinch

Allergens Soy, Gluten, Sesame

The step by step recipe

  1. Blanch the chicken thighs for 5 minutes in boiling water, then drain them. 5 min

    This step removes impurities and keeps the sauce clear.

  2. In a Dutch oven, sauté the onion, garlic, and ginger, then add the soy sauce, sugar, and 400 ml of water along with the chicken.

    The sugar is essential, it glazes the chicken by the end of cooking.

  3. Let it simmer covered, then add the potatoes and carrots cut into large chunks. 30 min

    The sauce should reduce by about half.

  4. Add the soaked glass noodles and let them plump up in the sauce. 8 min

    Stir often, they stick to the bottom.

  5. Cook the rice, finish the dish with sesame oil and pepper, and serve. 12 min

    Add the sesame oil at the very end, heat would destroy its aroma.

Our tips to get it right

  • Pick bone in chicken thighs with the skin on, they hold up better through long cooking and give the sauce more flavor than breast meat would.
  • Cut the potatoes and carrots into generous chunks, smaller pieces would turn mushy after 30 minutes of simmering.
  • Taste the sauce before adding the noodles, that's your last chance to adjust the salt or sugar before they soak it all up.

The variations

  • Swap the chicken thighs for boneless skinless thighs, cooking will finish about ten minutes faster.
  • For a vegetarian version, replace the chicken with shiitake mushrooms and firm tofu, cutting the simmering time down to 15 minutes.
  • For picky kids, add a touch more sugar and skip any chili if you use some, the dish stays mild and appealing even without the full simmering time.

What to serve it with

  • Plain steamed rice or vinegared rice
  • Kimchi for some tang
  • Green tea or lemon water

Storage

Jjimdak keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the noodles, which are best cooked fresh when reheating. Reheat gently over low heat with a splash of water to loosen the sauce.

Questions about this dish

Can jjimdak be made ahead?

Yes, cook the chicken and vegetables the day before and reheat gently the next day. Add the glass noodles only right before serving, since they get too soft if they sit.

What noodles can I use if I can't find sweet potato glass noodles?

Soy glass noodles work just as well, they have a similar texture. Skip rice noodles, they're too fragile for this cooking method.

Is jjimdak spicy?

No, this version stays mild, with no chili. You can add Korean chili flakes if you want to heat up the sauce.

Can this dish be frozen?

Yes, but without the noodles, which lose their texture when thawed. Freeze the chicken and vegetables in their sauce, and cook fresh noodles when you reheat it.

How long does it take to make a jjimdak with rice?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a jjimdak with rice?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a jjimdak with rice cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, sesame. Always check the labels of the products you buy.

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