Jjimdak Recipe In 4K HDR - Royal Korean Braised Chicken Andong Dakjjim Joseon Cuisine

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a more budget-friendly option.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot powder is a healthier thickener, while flour is a more economical choice.

chicken

💰Cheaper: chicken thighs

Chicken thighs are often less expensive than whole chicken.

Make the mother sauce first by blending 1 yellow pear, 1 medium onion, 40g peeled garlic, 2 stalks leek, 180ml light soy sauce, 1/4 cup honey, and 1 tsp black pepper into a saucy paste. Store in a glass jar and refrigerate for 1 day.

Sauté a handful of spinach with some perilla seed oil and a pinch of salt in a pan until the vegetables are lightly cooked.

Add 2 tsp of perilla seed oil to a fresh wok and heat up the oil. Add 1 stalk chopped leek, 6 cloves peeled garlic, and 4 slices ginger and sauté for a few minutes until aromatic.

Add 300g chopped boneless chicken leg with skin on and brown the chicken pieces.

Once the chicken is browned, add 4 tbsp of mother sauce and mix well.

Add 300ml of prawn stock. You may substitute with chicken or vegetable stock.

Add 60g sliced carrot, 2 shiitake mushrooms that have been quartered, and 60g sweet potato.

Simmer for 15 to 20 minutes until the potatoes and carrots are soft.

Add 60g Korean glass sweet potato noodles and cook for another 5 minutes until the noodles are soft.

Plate the braised chicken and place the sautéed spinach on top. Finish by sprinkling some almond flakes on top.

Cooking Techniques

Spice Level:

Allergens