Korean cooking forum topics:
Would you know how to make jjim dak 찜닭 (*not 닭찜)? This is hands down my favorite korean dish, but I’ve been unable to find it anywhere outside of Seoul; I’ve heard it’s a fairly newly developed dish, which might be why even Ktown LA doesn’t have this dish anywhere (sadly).
Jjim dak is similar to dak bokkeum (uses many of the same ingredients), but the flavoring is completely different. So far as I can tell, jjim dak uses the following:
– chicken (cut into large pieces)
– red/green chili
– japchae/vermicelli-type noodle
– soy sauce
They sort of seem to be tossed together and stir-fried/steamed, and when finished the dish is usually served on a large platter. The sauce is very thin and black (looks like soy sauce, but is also sweet, garlicky and spicy). This dish also appears to be offered at jjim dak-only restaurants (though they also offer variations of it with seafood), which may be why it hasn’t crossed over to the U.S. yet.
Anyhow, if you (Maangchi) or anyone else knows how to make this, please reply! Short of going back to Korea, I don’t know how else I’ll ever get to try this dish again.
Your description about jjimdak is very detailed! I am going to post the recipe someday in the future. Thank you!
Here is my little shortcut to Ahn-Dong JJim Dak…
chicken pieces, onion, carrots, green onions, potato, shiitake mushrooms, japchea noodle, chicken broth, hot pepper flakes, soy sauce, sugar, black pepper, and small Ginger root.
1) Steam the chicken about 75% (or just not all the way through because you will cook the chicken later)
2) While the chicken is steaming, cut the potato, onion, and carrots. (size is your preference.)
3) After the chicken is steamed about 75%, transfer it to 12″ x 2″ pan or whatever is avaiable but its better shallow.
4) Also transfer the potato, onion, and carrots to the pan with chicken and saute about 4 to 5 minutes to cook the veggies. (but not all the way through.)
5) oh, almost forgot to make the sauce. Add soy sauce, sugar (or pureed sweet fruit like apple or pear), minced garlic, black pepper, and minced ginger or powder. Whisk this until all is mixed well. Then pour this sauce into the pot with chicken, potato, onion and carrots. and cook about 4 to 5 minutes. (Adjust the quantities to your taste. I like it little sweet so I use good amount of sugar. I just taste the sauce after whisking and modify as needed…. Please note, this dish as you already know, it shouldn’t be soupy so keep this in mind….)
6) After #5, pour chicken stock (I just get it from the store) to just enough to cover the chicken and veggies. Also at this point, add presoaked shittake mushroom and cook about 6-8 minutes with no lid. (Again, keep in mind, don’t make it too soupy so just eye the liquid measurement…..)
7) After #6, add the japchea, litte bit of hot pepper flakes, and some saseme oil. Cook until the japchea is cooked but not to much. Japchea cooks fast. Between the japchea and the potato, the liquid will be thicken a ittle. I can add saseme oil after cooking too…..
8) Taste and use soy sauce or salt to adjust…. Sometime, I add more sugar afterwards too.
This dish is quite simple if you get the sauce down. I sometimes add spanich or other veggies. This of course is not the Ahn-Dong’s Ahn-Dong JJim Dak but not to bad…
Thanks for the the recipe Foodie; I’m going to try it out this week. And Maanchi, I’m looking forward to seeing your recipe for this. Thanks again!
Thank you for your time and effort. You seem to know a lot about Korean food, heh, that’s why you call yourself foodie?
Thanks for making this forum a good place for information!
Hello Dumok :-)
You are very welcome. Like you, I like to simplify cooking. With busy schedules, one stop shopping and cooking with simple (easy accessible) ingredients and one pot dishes are the best. Love your cooking style. Wish you best of luck with this site….
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