Jjimdak Recipe (Korean Braised Chicken)

Jjimdak is a savory Korean braised chicken dish made with tender chicken, potatoes, vegetables, glass noodles, and a rich soy-based sauce.

This Korean chicken dish is especially popular for its deep brown sauce, sweet and salty flavor, soft potatoes, chewy glass noodles, and juicy chicken. It is comforting, filling, and perfect with steamed rice.

This recipe uses a few simple flavor tricks, including instant coffee and optional caramel sauce, to create the deep color and rich flavor often found in restaurant-style Korean Jjimdak.

What is Jjimdak?

Jjimdak means Korean braised chicken.

The word “jjim” refers to a Korean cooking method where ingredients are steamed, braised, or simmered in sauce, and “dak” means chicken.

One of the most famous versions is Andong Jjimdak, a soy sauce-based braised chicken dish from Andong, Korea. It is made with chicken, potatoes, carrots, onions, green onions, chili peppers, and glass noodles.

Unlike spicy red Korean chicken dishes, Jjimdak has a dark soy-based sauce that is sweet, savory, slightly peppery, and deeply flavorful.

Recipe Information

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Additional Time: 1 hour for soaking glass noodles
• Additional Time: 30 minutes for removing chicken odor
• Total Time: About 2 hours 30 minutes
• Active Cooking Time: About 60 minutes
• Servings: 3
• Difficulty: Medium
• Cuisine: Korean
• Main Ingredient: Chicken
• Best Served With: Steamed rice

Ingredients

Main Ingredients

• 1 whole cut-up chicken, about 700g to 900g
• 1 handful glass noodles
• 2 large potatoes
• 1 onion
• 1/3 carrot
• 1/3 cucumber, optional
• 1/2 green onion
• 1 green chili pepper

For the Sauce

• 4 Korean paper cups water, about 720ml
• 13 tbsp soy sauce
• 5 tbsp corn syrup or Korean cooking syrup
• 3 tbsp sugar
• 1 tbsp caramel sauce, optional
• 3 tbsp minced garlic
• A few pinches of black pepper
• 1 small packet instant coffee or 1 tsp instant coffee powder

For Removing Chicken Odor

• 3 tbsp mirim, soju, or cooking wine
• Rice water or milk, enough to cover the chicken

Ingredient Notes

Chicken

Use one whole cut-up chicken for the best flavor.

Bone-in chicken creates a richer sauce and better texture than boneless chicken.

Glass Noodles

Korean glass noodles, also called dangmyeon, are made from sweet potato starch.

They absorb the sauce beautifully, but they can also absorb too much liquid if left in the pot for too long.

Add them near the end of cooking.

Potatoes

Potatoes are one of the best parts of Jjimdak.

They absorb the soy-based sauce and become soft, savory, and slightly sweet.

Soy Sauce

Soy sauce is the base of the sauce.

Because soy sauce can vary in saltiness by brand, taste and adjust near the end if needed.

Instant Coffee

Instant coffee helps reduce any remaining chicken odor and gives the sauce a deeper brown color.

It does not make the dish taste like coffee when used in a small amount.

Caramel Sauce

Caramel sauce is optional.

It gives Jjimdak a darker restaurant-style color, but the dish will still taste good without it.

Rice Water or Milk

Soaking chicken in rice water or milk helps reduce odor and creates a cleaner taste.

How to Make Jjimdak

Step 1: Soak the Glass Noodles

Place one handful of glass noodles in a large bowl.

Add enough cold water to fully cover the noodles.

Soak for about 1 hour.

The noodles will expand as they soak, so adjust the amount depending on how much you want to use.

Step 2: Prepare the Vegetables

Cut the carrot into round, flat slices.

Cut the onion into large chunks.

Slice the cucumber diagonally if using.

Cut the green onion into large pieces.

Slice the green chili pepper.

Peel the potatoes and cut them into thick round slices.

Soak the potatoes in cold water for about 10 minutes to remove excess starch.

This helps prevent the potatoes from breaking apart too easily while cooking.

Step 3: First Chicken Cleaning

Rinse the cut-up chicken under cold running water.

Place the chicken in a large bowl.

Add enough rice water or milk to cover the chicken.

Let it sit for about 30 minutes.

You can also make small cuts in the chicken pieces to help the seasoning absorb better later.

Step 4: Blanch the Chicken

After soaking, rinse the chicken once more under cold running water.

Place the chicken in a pot.

Add enough water to cover the chicken and add 3 tablespoons of mirim, soju, or cooking wine.

Bring it to a boil over high heat.

As soon as the water begins to boil, remove the chicken from the pot.

Discard the water.

This step helps remove excess oil and unwanted odor.

Step 5: Start the Sauce Base

Clean the pot or use a fresh pot.

Add the blanched chicken back into the pot.

Pour in 4 Korean paper cups of water, about 720ml.

Add 13 tablespoons of soy sauce.

Add 1 small packet of instant coffee or 1 teaspoon of instant coffee powder.

Bring everything to a boil over high heat and cook for about 10 minutes.

Step 6: Add Sweeteners

After 10 minutes, add:

• 3 tbsp sugar
• 5 tbsp corn syrup or Korean cooking syrup

Stir gently and boil for 1 more minute.

Skim off any foam from the surface for a cleaner sauce.

Step 7: Add the Vegetables

Add the prepared potatoes, carrot, onion, and cucumber if using.

Do not add the green onion and chili pepper yet.

Stir gently so the potatoes do not break.

Step 8: Add Garlic, Pepper, and Caramel Sauce

Add:

• 3 tbsp minced garlic
• A few pinches of black pepper
• 1 tbsp caramel sauce, optional

Cover the pot with a lid.

Boil over high heat for about 10 minutes.

The sauce will begin to darken and the vegetables will start absorbing the flavor.

Step 9: Add Green Onion, Chili Pepper, and Glass Noodles

Add the green onion, chili pepper, and soaked glass noodles.

Cook for about 2 minutes and 30 seconds.

This timing helps the glass noodles stay chewy without becoming too soft.

If you are not eating the Jjimdak right away, add the glass noodles later when reheating because they will continue to absorb the sauce.

Step 10: Final Simmer

Gently stir everything together.

Taste the sauce.

If it tastes too salty, add a small amount of water.

If it tastes too light, simmer a little longer to reduce the sauce.

Turn off the heat when the chicken is tender, the potatoes are cooked, and the noodles are coated in sauce.

Step 11: Serve

Transfer the Jjimdak to a large serving plate or bowl.

Serve hot with steamed rice.

Spoon the sauce over the chicken, potatoes, and noodles before eating.

Pro Tips

Soak the Glass Noodles First

Glass noodles need time to soften.

If you use them without soaking, they may stay too firm or absorb too much sauce during cooking.

Remove Potato Starch

Soaking potatoes in cold water helps remove excess starch.

This prevents the sauce from becoming cloudy and helps the potatoes keep their shape.

Blanch the Chicken Briefly

Do not boil the chicken for too long during the odor-removal step.

As soon as the water boils, remove the chicken.

This keeps the chicken clean-tasting without losing too much flavor.

Use Instant Coffee for Color and Clean Flavor

A small amount of instant coffee helps create a darker sauce and reduces chicken odor.

Use only a small amount so it does not overpower the dish.

Add Glass Noodles at the End

Glass noodles absorb sauce very quickly.

Add them near the end to keep the best texture and prevent the dish from becoming dry.

Adjust the Sauce at the End

Jjimdak sauce should be sweet, savory, and rich.

Taste before serving and adjust with water, soy sauce, or syrup if needed.

What to Serve with Jjimdak

Jjimdak pairs well with:

• Steamed white rice
• Kimchi
• Pickled radish
• Cucumber salad
• Korean rolled omelet
• Roasted seaweed
• Bean sprout side dish

For a full Korean meal, serve it with rice and a few simple side dishes.

Storage Tips

Store leftover Jjimdak in an airtight container in the refrigerator.

It will keep well for up to 3 days.

To reheat, place it in a pot and warm over medium heat.

Add a small splash of water if the sauce becomes too thick.

If possible, store glass noodles separately or add fresh noodles when reheating because they absorb a lot of sauce over time.

Frequently Asked Questions

Can I make Jjimdak without glass noodles?

Yes.

Glass noodles are delicious but optional.

If you skip them, use slightly less water or simmer the sauce a little longer.

Can I make Jjimdak without caramel sauce?

Yes.

Caramel sauce mainly adds color.

The instant coffee also helps darken the sauce, so caramel sauce can be skipped.

Does the coffee make Jjimdak taste like coffee?

No.

When used in a small amount, instant coffee adds color and helps reduce odor without making the dish taste like coffee.

Can I use boneless chicken?

Yes.

Boneless chicken thighs work well, but bone-in chicken gives the sauce a deeper flavor.

Why did my glass noodles absorb all the sauce?

Glass noodles continue absorbing liquid even after cooking.

Add them near the end and serve the dish right away.

Can I make this less sweet?

Yes.

Reduce the sugar or syrup slightly if you prefer a less sweet sauce.

Can I make it spicy?

Yes.

Add more chili peppers or a small amount of dried chili pepper for a spicier version.

Why are my potatoes falling apart?

The potatoes may have been cut too small or cooked too long.

Cut them into thick pieces and soak them in cold water before cooking.

Final Thoughts

Jjimdak is a rich, savory, and comforting Korean braised chicken dish that is perfect for a satisfying homemade meal.

The combination of tender chicken, soft potatoes, sweet onions, chewy glass noodles, and deep soy-based sauce makes this dish incredibly flavorful and filling.

With a few simple techniques, such as soaking the noodles, blanching the chicken, adding instant coffee, and adding the noodles at the end, you can make restaurant-style Korean Jjimdak at home.

If you enjoy Korean chicken dishes, this Jjimdak recipe is one you will want to make again and again.