Main ingredients 🥩
Chicken thighPotatoDangmyeonJin soy sauceOyster sauceChunjang
Ttukdak Hyung's Boneless Jjimdak
A sweet and savory soy sauce-based boneless Andong jjimdak-style dish made easily in the microwave, complete with soaked dangmyeon noodles.
🙋 Recommended for
- ⭐ Those who want to quickly make sweet and savory soy sauce jjimdak at home without fail.
- ⭐ Those who love the chewy dangmyeon noodles in jjimdak.
- ⭐ Those who want to make a high-level meat dish with minimal tools in a dorm room.
Ingredients needed 🛒2 servings
- Chicken thigh,适量
- Potato,适量
- Green onion,适量
- Carrot,适量
- Cheongyang chili pepper,适量
- Jin soy sauce,适量
- Water,适量
- Sugar,适量
- Corn syrup,适量
- Minced garlic,适量
- Oyster sauce,适量
- Chunjang, a little
- Soaked dangmyeon, one handful
- Sesame oil, a little
- Sesame seeds, a little
Recipe 🍳
- Place bite-sized pieces of tender chicken thigh, potato, green onion, carrot, and cheongyang chili pepper in a large microwave-safe bowl.
- Add jin soy sauce, water, sugar, corn syrup, minced garlic, oyster sauce, and a pinch of chunjang for deep savory flavor. Mix well.
- Cover the bowl with plastic wrap, poke a few holes with a fork, and microwave for 12 minutes.
- Carefully remove the bowl after 12 minutes, add a handful of dangmyeon that has been pre-soaked in warm water, and gently mix with the sauce.
- Re-cover with plastic wrap and microwave for another 12 minutes until the noodles and chicken are fully cooked.
- Once done, lightly sprinkle with sesame oil and sesame seeds, and toss everything together.
- In a bowl, combine chicken thigh, vegetables, soy sauce, oyster sauce, and chunjang; mix well.
- Cover with plastic wrap, poke holes, and microwave for 12 minutes.
- Add soaked dangmyeon halfway, microwave for another 12 minutes, and finish with sesame oil and sesame seeds.
Cooking tips 💡
- A very small amount of chunjang gives the dish the deep brown color and rich flavor reminiscent of store-bought Andong jjimdak.
- Do not add dangmyeon from the start; it will absorb all the liquid and become bloated. Add it midway (after 12 minutes) for a chewy texture.
- For a spicier version, add more cheongyang chili pepper or dried chili peppers to adjust the heat.
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