A traditional Korean Jjimdak recipe taught by my 92-year-old grandmother

Do you like Jjimdak (Korean Braised Chicken)? Do you feel like cooking Jjimdak is somehow difficult and that you have to go to a specialty restaurant to eat it? Absolutely not!!! I’ll show you how to make Jjimdak in a really simple and delicious way. Anyone can easily make really delicious Jjimdak by following this method. I hope you have a happy evening this weekend with Korean Jjimdak, a dish that everyone loves. [Main ingredients] 1kg Chicken 2 Potatoes 1 Carrot 80g Sweet potato vermicelli 1/2 Onion 2 bunches of Green onions 2 Red peppers (optional) [Seasoning ingredients] 1/3 cup of Soy sauce (75g) 3T Brown sugar 3T of Cooking wine (Mirin) 1T minced Garlic 2T Starch syrup 1T Dark soy sauce 1T Oyster sauce Chapagetti powder (black bean paste powder 1T) 1t Black pepper 1T Sesame oil 400ml water [Cooking Tips] 1. Even if you mix seasoning and cook raw chicken without first blanching it in boiling water, there will be no unpleasant odor at all. Rest assured 2. The cooking time varies depending on the type of glass noodles, so please refer to the recipe for the glass noodles you selected. 3. If you like spicy food, you can add more Vietnamese pepper or Cheongyang pepper. 4. If you don’t have black bean paste powder, you can add Chapagetti’s powder or black bean paste. 5. The reason for using brown sugar is to make the color darker. If you don’t have it, you can substitute regular sugar. #jjimdak #AndongJjimdak #KoreanFood #BraisedChicken #SpicyChicken #KoreanCuisine #ComfortFood #KoreanRecipe #AsianCooking #ChickenStew #KoreanDish #KoreanCooking #SoySauceChicken #KoreanFlavors #TraditionalRecipe #KoreanCulture #DeliciousFood #EasyRecipe #FoodTutorial #CookingAtHome #dinnerprep