🇰🇷 Korean

Chicken Jjigae

Name: Chicken Jjigae
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 500 g Chicken; to taste Salt; 2, chopped Garlic; 4 cloves, minced Ginger; 3 medium, cubed Potato; 2, thickly sliced Carrot; 2 tbsp Sesame Oil; 200 g Tofu; 750 ml Stock or Broth; 1 tsp Gochugaru; 200 g Kimchi; 2 tbsp Gochujang

🇰🇷 Korean

A slow-simmered korean pot of chicken, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. About 60 minutes from fridge to table.

Prep 15 min Cook 45 min Serves 4 Medium

Ingredients

Chicken500 g
Saltto taste
Garlic2, chopped
Ginger4 cloves, minced
Potato3 medium, cubed
Carrot2, thickly sliced
Sesame Oil2 tbsp
Tofu200 g
Stock or Broth750 ml
Gochugaru1 tsp
Kimchi200 g
Gochujang2 tbsp

Optional extras

Perilla Leaveshandful, to finish

Instructions

1
Warm the Sesame Oil in a heavy casserole and brown the chicken well on all sides — real colour means real flavour.
2
Lift the chicken out, soften the garlic and ginger in the same pot, then add the gochugaru.
3
Return the chicken, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with perilla leaves right before serving.

Chef's tip

Prep everything before the heat goes on — korean cooking moves fast once it starts.

Cook it with your pantry → Share this page: /dish/3579

Watch how it's made

Video: Braised chicken with vegetables (Dakjjim:안동찜닭) · on YouTube