The Recipe · No.719 · Jjimdak

Jjimdak, and Where to Source It

The glass noodles are the timing trap: they turn to mush if they braise the whole time, so you soak them separately and only fold them in at the very end to soak up the sauce for a couple of minutes. The braise itself just needs enough time for the sauce to reduce and glaze the chicken and potatoes.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep20 min
Cook40 min
Makes4 servings
CuisineKorean
Part One
The Ingredients — and where to get them
Chicken pieces
Bone-in thighs and drumsticks stay juicy through the braise. Pasture-raised chicken has real flavor.
2.5 lb
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Glass noodles
Sweet-potato dangmyeon, soaked and added last so they stay springy. They are the signature.
6 oz
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Potatoes and carrots
Cut in big chunks to braise soft and soak up the sauce. Fresh, bought local.
3 cups
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Soy sauce
The base of the braising sauce with sugar and garlic. Naturally brewed for depth.
1/2 cup
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Garlic, ginger and chili
The aromatics and dried chili that season the sauce. Fresh.
to taste
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Blanch the chickenGive the chicken a quick blanch and rinse for a cleaner braise.
  2. Build the sauceSimmer soy, sugar, garlic, ginger, and chili into a sweet-savory braising sauce.
  3. Braise the chickenAdd the chicken and root vegetables and braise until tender and the sauce reduces and glazes.
  4. Fold in noodlesAdd the soaked glass noodles for the last few minutes to soak up the sauce. Finish with scallion and sesame.
Part Three
The Toolkit

Wide pot · Tongs · Colander

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