Main ingredients 🥩
Free-range chickenMirinSesame oilSoy sauceChivesGochugaru (red pepper powder)VinegarOligosaccharide syrupGarlicCheongyang chili pepperYeongyeoja (mustard paste)
Okjubu's North Korean-Style Jjimdak
A special steamed chicken dish where chicken is boiled until tender and light without any oil, topped with fragrant chives, and dipped in a sweet and sour mustard sauce.
🙋 Recommended for
- ⭐ Those who want to enjoy a traditional chicken dish that is healthy and light without oil.
- ⭐ Those who want to experience the fantastic combination of tangy, spicy mustard sauce and fragrant chives.
Ingredients needed 🛒3 servings
- 1 free-range chicken (or large chicken)
- Water as needed
- 3 tbsp mirin (or soju)
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 handful chives
- 2 tbsp gochugaru
- 2 tbsp soy sauce (for sauce)
- A little vinegar
- A little sugar
- 2 pumps oligosaccharide syrup
- 1 tbsp minced garlic
- 2 Cheongyang chili peppers
- Yeongyeoja (mustard paste) to taste
Recipe 🍳
- In a bowl, mix 2 tbsp gochugaru, 2 tbsp soy sauce, a little vinegar, a little sugar, 2 pumps oligosaccharide syrup, 1 tbsp minced garlic, 2 finely chopped Cheongyang chili peppers, and yeongyeoja to taste to make a special dipping sauce.
- Pour enough water into a pot to fully submerge the chicken, and add mirin or soju to remove any gamey smell.
- Mix 1 tbsp sesame oil and 1 tbsp soy sauce, then brush the mixture evenly over the surface of the chicken to give it a soy sauce paint.
- Place the soy sauce-painted chicken in the pot, cover with a lid, and boil for 15 minutes.
- After 15 minutes, turn the chicken over or brush on any remaining seasoning, then boil for another 15 minutes until fully cooked (30 minutes total).
- When the chicken is tender and cooked through, pile chives on top, cover, and let steam for about 5 minutes to wilt the chives.
- Remove the moist chicken and fragrant chives together, and dip into the prepared yeongyeoja sauce before eating.
- Mix gochugaru, soy sauce, vinegar, minced garlic, Cheongyang chili peppers, and yeongyeoja to make the dipping sauce.
- Brush the chicken evenly with a mixture of sesame oil and soy sauce.
- Place the chicken in a pot with water and mirin, cover, and boil for a total of 30 minutes.
- Top with chives and let them wilt with residual heat for 5 minutes, then serve with the sauce.
Cooking tips 💡
- Brushing the chicken with a mixture of sesame oil and soy sauce before boiling gives it a glossy sheen and a light, savory seasoning that penetrates gently.
- Add the chives only at the very end and let them wilt just from the heat to keep them from becoming tough and to preserve their crunchy texture.
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