Main ingredients 🥩
ChickenMilkGarlicSoy SauceBlack Bean PasteGingerCarrotOnionCheongyang PepperGreen Onion
Ttukdak Hyung's Addictive Jjimdak
A flavorful 'addictive' braised chicken dish made with chicken, carrots, and milk, simmered in a rich black bean sauce.
🙋 Recommended for
- ⭐ Those who need a main dish like 'addictive' braised chicken for family meals or entertaining guests.
- ⭐ Those who love the combination of chicken and carrots.
- ⭐ Those who want to consistently make braised dishes where the sauce penetrates deeply into the ingredients.
Ingredients needed 🛒2 servings
- Chicken cut for stew: 1 whole (1kg)
- Milk: 200ml
- Cooking oil: about 5 tablespoons
- Whole garlic cloves: about 10
- Sugar: 3 tablespoons
- Soy sauce: 8 tablespoons
- Black bean paste (Chunjang): 1 tablespoon
- Ginger slices: about 2 pieces (10g)
- Water: 1 cup (using a paper cup as a standard)
- Carrot: 1/5 of a carrot
- Potato: 1 (large potato)
- Onion: 1/2 of an onion
- Cheongyang peppers: 2
- Green onion: 1 stalk
- Minced garlic: 1 tablespoon
- Corn syrup: 1 tablespoon
- Beef seasoned stock powder (Dasida): 1/2 tablespoon
- Ground black pepper: a little
- Flat glass noodles (Japchae noodles): 1-2 servings
- Sesame seeds: a little
Recipe 🍳
- Generously coat a pan with cooking oil and lightly brown about 10 whole garlic cloves.
- Add the prepared raw chicken for stew and stir-fry, flipping the chicken, until the surface is lightly browned.
- Once the chicken skin is lightly browned, add 3 tablespoons of sugar, 8 tablespoons of soy sauce, 1 tablespoon of black bean paste, and 2 slices of ginger (10g ginger, or 1/2 to 1 tablespoon if using minced ginger). Simmer until the chicken is well coated with the sauce. The black bean paste can be considered a secret to delicious and savory jjimdak. It's highly recommended to purchase a small, inexpensive package from a mart or supermarket and add it...
- When the sauce has mostly reduced, add 1 cup of water (using a paper cup).
- Add the pre-cut 1/5 carrot, 1 potato, and 1/2 onion, and mix well to ensure the sauce is evenly distributed among the vegetables.
- Optionally, add 2 chopped Cheongyang peppers. If you prefer less spicy food, you can reduce it to 1 pepper. However, Cheongyang peppers are excellent with a soy sauce base, providing a spicy kick and a clean overall flavor to the sauce, so it's recommended to add at least half a pepper.
- Add the pre-cut long green onions.
- Once the potatoes are cooked, add 1 tablespoon of minced garlic, 1 tablespoon of corn syrup, 1/2 tablespoon of beef seasoned stock powder (Dasida), and a little ground black pepper. Mix well. The beef stock powder is optional; taste the sauce first and add it to your preference (up to 1/2 tablespoon) if it tastes bland or lacks umami.
- Generously coat a pan with cooking oil and lightly brown about 10 whole garlic cloves.
- Add the prepared raw chicken for stew and stir-fry, flipping the chicken, until the surface is lightly browned.
- Once the chicken skin is lightly browned, add 3 tablespoons of sugar, 8 tablespoons of soy sauce, 1 tablespoon of black bean paste, and 2 slices of ginger (10g ginger, or 1/2...
- When the sauce has mostly reduced, add 1 cup of water (using a paper cup).
Cooking tips 💡
- The moisture content of the meat and vegetables differs, so adjust the heat in the middle to prevent the sauce from burning.