Ttukdak Hyung's Jjajang Jorimdak
Deep flavor from chunjang and oyster sauce, with spiciness from cheongyang chili peppers, makes a jjajang-seasoned braised chicken that's tastier than fried chicken.
Ingredients needed 2 servings
Recipe
Cooking tips
- Soaking chicken in baking soda water makes even dry breast meat tender and moist, which is useful when using frozen chicken.
- Since the sauce with chunjang can easily burn on the bottom, adjust the heat and stir frequently while braising.
- For a more filling dish, add dangmyeon (sweet potato noodles) or tteok (rice cakes) when the sauce is boiling.
Recommended for
- Those looking for a less greasy but flavorful chicken dish instead of fried chicken.
- Those curious about tips to make dry chicken breast tender and moist.
- Those who enjoy the harmony of sweet and savory jjajang with spicy cheongyang chili peppers.
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