Jjimdak (also called Dakjjim) is a popular Korean braised chicken dish with vegetables. I’m using chicken thighs but use any chicken pieces or cut up a whole chicken into small pieces.
The flavors are amazing with savory, salty, sweet and spicy flavors in this comforting dish. For a non spicy version, feel free to omit the chili peppers.
Sauce Soak noodles in warm water while you prep ingredients. Chop vegetables and mix sauce ingredients in a bowl. Set aside. Optional: If using dried chilis, stir fry in oil for 10-15 seconds and set aside. Trim off excess fat from the chicken. Heat oil in a large pot or pan and brown chicken for a couple of minutes. Add garlic and ginger and continue to cook for about 1 minute. Add 1-2 cups of water and sauce and bring to a boil. Cook for about 10 minutes, covered, stirring often. ( The amount of water depends on how much broth you prefer and how much noodles you’re adding. I add 2 cups as I like to have excess broth to drizzle over rice) Add carrots, potatoes, and onions and continue to cook for 10 minutes, stirring often. Drain the water from starch noodles and add to the pot, along with green onions and dried / fresh chili peppers if using. Cook for 3-5 minutes, stirring often, until the noodles are cooked. Optional: Drizzle sesame oil and garnish with green onions and sesame seeds, before serving. 
Ingredients
Instructions