There is a dish called Jjimdak (찜닭) in Korea. The chicken pieces are simmered in delicious sauce and cooked with onion, carrots, and potatoes. The addition of Korean sweet potato noodles (aka dangmyun, 당면) throws this dish up through the roof. I made a similar dish, the Cola Braised Korean chicken, a few years ago, and this is a slightly different version.

Jjimdak is one of the most popular Korean chicken dish that every one makes in their home. It is easy to make and so delicious. Once you taste it, you will be making this quite often. 

First thing you need to do… Soak your dangmyun (sweet potato noodles) in warm water, and set aside until ready to use.

Put chicken in a pot and add some water and boil for 3-4 minutes, then take the chicken out and discard the water. This is an optional step but helps to get rid of some fat and reduce the gamy odor in the dish later on.

Combine all the seasoning ingredients in a bowl.

Return the chicken in a pot and add the prepared seasoning and dried chilies.

Bring to a gentle boil, then turn your chicken to the other side. Cover and let them simmer for 20 minutes over low heat.

Add onion and carrot and continue to cook for 10 minutes.

Add potatoes and raised the heat to medium, cook until they are tender.

When the vegetables are almost tender, add the noodles.

Gently tossing, cook until the noodles are well coated with the sauce and tender, about 3-5 minutes. Be careful not to break the vegetables.

Now, everything is completed and ready to eat.

Transfer onto a large platter and sprinkle some chopped green onion and sesame seeds on top. Serve with a little bit of rice to drizzle all the flavorful gravy sauce over. The chicken will fall off the bones and the vegetables are so tender and mellow. And the noodles? Oh, you will love it. 

~ Holly

Korean Braised chicken (Jjimdak)


  • 1 bundle Korean sweet potato noodles, aka dangmyun
  • 3 lb whole chicken, cut up into pieces
  • 6-8 dried red chilies

For the Sauce:

  • 2/3 cup low sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 cup water
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • 5 tablespoons dark brown sugar
  • 4 tablespoons corn syrup
  • 1 teaspoon black pepper
  • 1 onion, sliced
  • 2 carrots, diced into large chunks
  • 2-3 medium sized potatoes diced into large chunks


  1. Soak the sweet potato noodles in warm water and set aside until ready to use.
  2. Place chicken in a pot and pour some water to cover the chicken. Bring it to full boil and cook for a few minutes. Remove the chicken and discard the water. Return the chicken to the pot and add the dried chilies.
  3. In a bowl, combine soy sauce, oyster sauce, water, garlic, ginger, sugar, corn syrup, and pepper. Pour over the chicken and chilies.
  4. Bring the mixture to a gentle boil and simmer over medium-low heat for 20 minutes, covered.
  5. Add the onion and carrots to the pot and simmer for 10 minutes, covered.
  6. Add the potatoes and cook until they are tender, about 10 minutes, with a lid half open.
  7. When the chicken and vegetables are tender, drain the noodles from the soaking water and add to the pot. Raise the heat to medium-high and continue to cook until the noodles are tender yet chewy, about 3-5 minutes, uncovered.
  8. Remove the pot from the heat and let it sit for 5 minutes or so before you serve. Serve warm with rice.

For more delicious chicken dishes, click the images below to get the recipes!

Spicy Korean Chicken Stew Crispy Chicken Nuggets Korean Chicken and Dumplings

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