Name: Chicken Thigh Jjimdak (Korean Braised Chicken)
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Soy sauce - 5 tablespoons; Cooking wine - 3 tablespoons; Dark brown sugar - 3 tablespoons; Garlic, minced - 3 cloves; Sesame oil - 2 teaspoons; Freshly ground black pepper - ¼ teaspoon; Ground ginger - ¼ teaspoon; Chicken thighs - 2 pounds; Butter - 1 tablespoon; Water - 2 ½ cups; Cellophane noodles - 5 ounces; Potato, cut into 1-inch cubes - 1 medium; White onion, diced - 1 medium; Carrots, diced - 2 medium; Dried red chile pepper, seeded and thinly sliced - 1; Green onion, sliced - 2 stalks; Sesame seeds - 1 tablespoon

Ingredients for - Chicken Thigh Jjimdak (Korean Braised Chicken)

1. Soy sauce 5 tablespoons

2. Cooking wine 3 tablespoons

3. Dark brown sugar 3 tablespoons

4. Garlic, minced 3 cloves

5. Sesame oil 2 teaspoons

6. Freshly ground black pepper ¼ teaspoon

7. Ground ginger ¼ teaspoon

8. Chicken thighs 2 pounds

9. Butter 1 tablespoon

10. Water 2 ½ cups

11. Cellophane noodles 5 ounces

12. Potato, cut into 1-inch cubes 1 medium

13. White onion, diced 1 medium

14. Carrots, diced 2 medium

15. Dried red chile pepper, seeded and thinly sliced 1

16. Green onion, sliced 2 stalks

17. Sesame seeds 1 tablespoon

How to cook deliciously - Chicken Thigh Jjimdak (Korean Braised Chicken)

1 . Stage

Combine soy sauce, cooking wine, brown sugar, garlic, sesame oil, black pepper, and ginger for sauce in a bowl; set aside.

2 . Stage

Bring a large pot with salted water to a boil. Add chicken thighs to the boiling water and cook for 1 minute. Remove from heat, drain water, and set chicken aside.

3 . Stage

Melt butter in a large skillet over medium-high heat. Place chicken thighs, skin-side down, in the melted butter. Pour reserved sauce and 2 1/2 cups water over top. Cover and bring to a boil over high heat. Reduce heat slightly once it starts boiling, remove lid, and flip chicken. Allow to cook for 15 minutes, turning chicken again halfway through.

4 . Stage

Meanwhile, soak cellophane noodles in a bowl of hot water for 10 minutes. Strain and set noodles aside.

5 . Stage

Add potato, onion, carrots, and chile pepper to the skillet. Cook until all ingredients are almost cooked through, about 10 minutes, stirring everything after 5 minutes and flipping chicken again. Reduce heat to medium-low and cook until sauce has desired consistency, 5 to 15 minutes. Keep stirring the sauce and turning the chicken every 2 minutes so it doesn't burn. At the final flip, make sure the chicken is skin-side up.

6 . Stage

Once sauce is almost the desired consistency, mix in drained noodles and green onion. Make sure the chicken is on top of all the ingredients. Cook for 3 more minutes and then turn off the heat. Mix once more and sprinkle with sesame seeds. Remove from heat and allow to sit for 5 minutes before serving.