Jjimdak - Korean Braised Chicken

Jjimdak - Korean Braised Chicken

Jjimdak - Korean Braised Chicken

Preparation time:20 mins
Cooking time:40 mins


  • 800g chicken, cut into medium-sized chunks (chicken drumettes, wingettes and thigh fillets)
  • 150g Chang's Wide Potato Glass Noodle (half a packet)
  • 1 medium size potatoes
  • 1 carrots
  • 1/2 medium onion
  • 3 - 4 rehydrated dried shiitake or button mushrooms
  • 2 stalks of spring onion
  • 1 tsp sesame seeds
  • 4-5 dried whole red chillies

Braising liquid (mix these in a bowl):


  1. Soak the potato glass noodles in hot water for about 45 minutes while preparing the other ingredients. Drain well before using.
  2. Clean the chicken and cut into small pieces. Trim off excess fat.
  3. Cut the potatoes in chunks (about 1-1/2 inch) and soak them in water while preparing the other vegetables. Cut the carrot, mushrooms, and onion into bite-sized pieces.
  4. Heat up a medium pot on medium-high heat, add 2 tbsp of vegetable oil and sear the chicken until it’s browned on both sides.
  5. In the same pot, carefully add the braising liquid to the pot and bring it to boil.
  6. Add the potatoes, mushrooms, carrots, onions, dried chillies and 1/2 cup of water. Give it a good stir and cover, reduce heat to medium and simmer for 10 minutes. Stir occasionally.
  7. Add the glass noodles, and spring onions and simmer until the noodles are cooked (about 3 to 5 mins), covered. Stir lightly to make sure the glass noodles are mixed with the sauce.
  8. Garnish with the sesame seeds. (You can add additional spring onions for extra poppy colour before serving as well.) Serve hot with a bowl of steamed rice.

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