The Secret to this Chicken Dish is a Can of Coke
Jjimdak is a popular comfort dish to get casserole-style at restaurants, but it’s also really easy to make at home – since it’s really just chicken and vegetables, it’s a great meal to have with just rice, and it keeps well for about a week in the refrigerator or for months in the freezer.
This recipe uses coca cola in place of the rice or corn syrup that would traditionally go in. Using coke gives the sauce some of the light gingery flavor and caramel color of the soda, ultimately making it quicker to replicate the taste of a restaurant-quality jjimdak. If the coke doesn’t make it as sweet as you like it (some restaurants use a shit ton of sugar), rice syrup or brown sugar can be added.
- 1 Chicken
- 1 large carrot
- 1 large potato
- 1/2 large white onion
- 1 trimmed leek
- 2 scallions
- 1 whole dried red chili
- 5 cloves of garlic
- 1 can of coke
- ¼ cup lite soy sauce
- 1 tsp Matsul or soju
Cut the chicken first into 8 parts: 2 breasts, 2 thighs, 2 legs, 2 wings. If the chicken is particularly large, the breast can be cut into two pieces, as can the thigh.
Finely slice the garlic and scallions. Dice the onion into large squares. Slice the leek, and cut the potato and carrot into medium-sized, uneven chunks. Soak the red chili for 5 minutes, then remove most of the seeds and cut it into large pieces. Begin soaking the dangmyun in cold water.
In a large pot, bring 2 quarts of water to boil. Add the garlic, onion, potato, and carrot, and boil for 6-8 minutes. Lower to medium heat, and add the chicken, leek, chili, and scallions. Add in soy sauce and matsul. Boil until the chicken is cooked through, about 15 minutes. Add the can of coke, and continue to cook until the about a quarter of the liquid has cooked off. The remaining broth should be slightly syrupy.
Add in the dangmyun and tteok. As these cook in the broth, some of the starch from the noodles and tteok should mix into the broth, thickening it. If you prefer a thicker sauce, you can add potato or corn starch as well. Continue to boil for about 12 minutes. Serve garnished with sesame seeds and scallions (or don’t).
If you made this dish, let us know how it turned out. Click here for more of our Korean recipes.