Jjimdak is a variation of dak-dori-tang, with a similar flavour profile but spiked with dried red chills, and not just fresh green chilli peppers. The spicier chicken braise also comprises similar ingredients, but with the addition of sweet potato starch noodles and mushrooms. In-all, it's a really simple low-fuss dish to whip up for a weekday dinner, and great when paired with plain white rice.
Ingredients (feeds 4-6 pax):
1 kg chicken thighs, boneless and cut into bite-sized pieces
4 tbsp oyster sauce
3 tbsp guk kanjang (switch it out with light soy sauce)
2 tbsp mulyeot (corn syrup)
1 tbsp brown sugar
1 medium yellow onion, minced
1 head garlic, minced
6-7 fresh Korean green chilli peppers
4-5 dried red chillis
10 small potatoes
3 large carrots, diced to 1" cubes
15 shitake mushrooms, sliced
200 gm dangmyeon (sweet potato starch noodles)
3-4 cups water
2 tbsp sesame oil
2 tbsp canola oil
handful white sesame seeds for serving
1) Fry onions in pre-heated pan, with sesame oil and canola oil, until translucent; add garlic and fry till fragrant.
2) Add carrots, and fry till slightly softened, about 1 minute.
3) Add shitake, and fry till water released is evaporated.
4) Add green chillis, and fry for a minute.
5) Add chicken.
6) Add oyster sauce, guk kanjang, and fry until chicken cooked through.
7) Add corn syrup and sugar, and enough water to just reach the top of the mixture.
8) Add dried red chillis, and bring to a boil, before lowering it to a simmer for half an hour.
9) 10 minutes before serving, add noodles.
10) Add potatoes to cook in the last 10 minutes before serving.
11) Serve with a sprinkle of sesame seeds.