Soy-Braised Chicken (Ganjang Jjimdak)
A non-spicy soy-braised chicken the whole family can enjoy! Blanch the chicken to remove any odor, then simmer it in a savory-sweet soy sauce with sweet potato, carrot, and rice cakes until glossy. With the tteokbokki rice cakes, it's a meal on its own.
Ingredients
Main
- Chicken drumettes2 packs
- Sweet potato1
- Carrot1/3
- Onion1
- Cheongyang chili1
- Red chili1
- Green onion1/2 stalk
- Tteokbokki rice cakes8
Seasoning
- Soy sauce8 Tbsp
- Oyster sauce1 tablespoon
- Minced garlic1 tablespoon
- Sugar2 tablespoons
- Oligo syrup1 tablespoon
- Cooking wine3 tablespoons
- Ginger powder0.2 Tbsp
- Sesame oil1/2 spoon
- Black pepperto taste
Directions
- 1
Peel and chunk the sweet potato, cut the onion and carrot into large pieces, and thinly slice the green onion and chilies. Rinse the tteokbokki rice cakes.
- 2
Rinse the chicken drumettes well under running water.
- 3
Blanch the chicken briefly in boiling water to remove odor and excess fat.
- 4
Make the sauce — mix 8 Tbsp soy sauce, 1 Tbsp oyster sauce, 2 Tbsp sugar, 1 Tbsp oligo syrup, 1 Tbsp minced garlic, 3 Tbsp cooking wine, a little ginger powder, and a pinch of pepper.
- 5
Put the blanched chicken in a pot and add 4 cups of water.
- 6
Add the prepared sauce.
- 7
Boil over high heat, skimming off the fat that rises to the top with a spoon.
- 8
When the chicken is partly cooked, add the onion, sweet potato, carrot, and chilies, and boil over high heat until the sweet potato absorbs the flavor.
- 9
Once the sweet potato and chicken are fully cooked,
- 10
add the tteokbokki rice cakes and simmer until they soak up the sauce.
- 11
Finally, add the green onion and let it boil once more to finish.
- 12
Done!
Tips
Blanching the chicken once in boiling water removes odor and excess fat for a cleaner sauce. Add the rice cakes near the end so they don't get mushy.