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.