Jjimdak is a Korean soy-braised chicken that features moist, tender chicken, glass noodles and big hunks of potatoes and carrots all in a glossy soy braising liquid that's got a touch of sweetness, a little spice, and a ton of flavor. It's enough for a weeknight, and decadent enough for a special occasion. GET THE RECIPE ►► [ Ссылка ]
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Hana Asbrink's Korean-Style Braised Chicken With Vegetables & Glass Noodles
(Jjimdak)
PREP TIME: 10 minutes
COOK TIME: 35 minutes
SERVES: 4
INGREDIENTS
3 ounces to 4 ounces dangmyeon, Korean cellophane/glass noodles made of sweet potato
2 1/2 pounds to 3 pounds bone-in chicken (I like thighs and drumsticks), skin and excess fat removed
1/2 cup soy sauce
1/4 cup mirin or sake
1/4 cup oligo syrup or light corn syrup
2 tablespoons balsamic vinegar
1 tablespoon dark brown sugar
1/2 teaspoon freshly cracked black pepper, plus more for garnish
5 to 6 cloves garlic, minced or crushed
1 to 2 thin slivers fresh ginger
2 to 3 dried red chiles, cut into pieces if you like it spicier
1 cup water
1 pound firm potatoes, such as russet or Yukon Gold, peeled and quartered
1 medium carrot, peeled and cut into large chunks
1 small yellow onion, cut into large chunks
3 scallions, white and green parts both roughly chopped into 1-inch pieces
1 teaspoon toasted sesame oil
1 handful toasted sesame seeds, for garnish
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