Jjimdak

🛒 Ingredients

• Chicken Thigh, boneless, skinless 200 g · 380 kcal
• Potatoes 120 g · 90 kcal
• Carrots 50 g · 20 kcal
• Onion 60 g · 24 kcal
• Dried Shiitake Mushrooms 10 g · 35 kcal
• Glass Noodles (Dangmyeon) 40 g · 140 kcal
• Water 150 g · 0 kcal
• Soy Sauce 50 g · 30 kcal
• Sugar 15 g · 60 kcal
• Garlic, minced 10 g · 15 kcal
• Ginger, minced 5 g · 5 kcal
• Dried Red Chilies 2 g · 0 kcal
• Sesame Oil 5 g · 45 kcal
• Green Onion, chopped 10 g · 3 kcal
• Black Pepper 1 g · 0 kcal

👨‍🍳 Instructions

1. Cut chicken thighs into bite-sized pieces and rinse thoroughly; drain and set aside. Soak dried shiitake mushrooms in warm water for 20 minutes until softened, then squeeze out excess water, trim stems, and slice.
2. Peel and cut potatoes and carrots into large chunks. Slice the onion into wedges and coarsely chop the green onion; mince garlic and ginger.
3. In a bowl, combine soy sauce, sugar, minced garlic, minced ginger, water, and black pepper to create the braising sauce; stir well to dissolve sugar.
4. In a large pot or wok, heat a drizzle of cooking oil over medium-high heat. Add the chicken pieces and sear until lightly browned on all sides, about 5-7 minutes.
5. Add the prepared potatoes, carrots, onions, and shiitake mushrooms to the pot. Pour in the braising sauce and dried red chilies; bring to a boil, then reduce heat to medium-low, cover, and simmer for 25-30 minutes, or until chicken is cooked through and vegetables are tender.
6. Add the glass noodles to the pot, stirring gently to submerge them in the sauce. Continue to simmer for another 5-7 minutes, or until the noodles are tender and have absorbed much of the sauce, which should thicken slightly.
7. Stir in the sesame oil and chopped green onion. Serve Jjimdak immediately, optionally garnished with extra green onion.