Jjimdak – Korean Braised Chicken

Ingredients

• 5 chicken thigh cutlets
• 2 potatoes
• 2 carrots
• 1 brown onion
• 1 packet OBAP sweet potato noodles
• 3 spring onions
• 250g frozen rice cakes from asian grocer
• 1/3 cup Korean soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons mirin
• 1 tablespoon honey
• 1 tablespoon oyster sauce
• 5 cloves garlic, crushed
• 1/2 teaspoon fresh ginger, grated
• 2 teaspoons sesame oil
• 1 tablespoon sesame seeds
• Optional: 250g fresh green beans
• Optional: 2 cups cooked sushi rice

Method

1. Remove skin from chicken cutlets with kitchen shears and cut of excess fat. With sharp knife, make 3 slices into each cutlet on the meaty side, 5mm deep.
2. Place cutlets into medium sized stockpot of boiling water, cover, reduce heat to medium and cook for 5 minutes. Remove chicken from water with tongs, discard liquid.
3. Return chicken to empty pot and add 1.5L water.
4. Stir together soy sauce, brown sugar, mirin, honey, oyster sauce, garlic, ginger and sesame oil. Add to chicken and water.
5. Bring back to the boil and cook for further 5 minutes, with lid on.
6. Peel and dice potatoes and carrots into chunks. Peel onion and cut into thin wedges. Add all vegetables to chicken in pot.
7. Bring to boil, then reduce heat to medium and cook for 12 minutes.
8. Add in the frozen rice cakes, sweet potato noodles and optional green beans (topped and tailed). Cover and cook for a further 5 minutes or until noodles and rice cakes and vegetables are cooked through.
9. Divide evenly between 5 large serving bowls. Top with sliced spring onions and sesame seeds to serve.

Product used in recipe

• Obap - Sweet Potato Noodles
• Obento - Mirin Seasoning