A white platter of soy-braised chicken with glass noodles, potatoes, carrot, green onions, greens and dried red chillies in dark sauce. — Photo: user:takoradee · CC BY-SA 3.0 · Wikimedia Commons

Korean · Lunch · Dinner

Jjimdak (Korean Soy-Braised Chicken with Glass Noodles)

Name: Jjimdak (Korean Soy-Braised Chicken with Glass Noodles)
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Cuisine: Korean
Ingredients: 700 g (about 7 thighs) boneless skinless chicken thighs, cut into large chunks; 100 g sweet potato glass noodles (dangmyeon), dry; 2 medium potatoes, peeled and cut into large chunks; 1 large carrot, cut into thick chunks; 1 medium onion, cut into wedges; 4 stalks green onions, cut into 5 cm lengths; 6 cloves garlic, minced; 2 cm piece fresh ginger, grated; 4 small dried red chillies; 1 fresh green chilli, sliced; 4 tbsp reduced-sodium soy sauce; 1 1/2 tbsp honey; 2 tbsp rice wine; 2 1/2 cups water; 2 tsp neutral oil; 1/2 tsp ground black pepper; 1 tsp toasted sesame oil; 1 tsp toasted sesame seeds

찜닭

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Tender chicken thighs braised in a glossy, garlicky soy sauce with potatoes, carrots and a gentle kick from dried chillies, finished with slippery sweet potato glass noodles that soak up the sauce. This lighter Andong-style version uses skinless thighs, less sugar, less soy sauce and just a splash of oil.

Prep: 30 min
Cook: 35 min
Total: 65 min
Serves: 4

Medium
Dairy Free
High protein

24%

Per serving477kcal24% of a 2,000 kcal day

39gProtein

52gCarbs

11gFat

4gFiber

Calories come from: Carbs 45% · Fat 22% · Protein 33%

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Ingredients

For 4 servings

700 g (about 7 thighs)boneless skinless chicken thighs, cut into large chunks
100 gsweet potato glass noodles (dangmyeon), dry
2 medium300 gpotatoes, peeled and cut into large chunks
1 large120 gcarrot, cut into thick chunks
1 medium150 gonion, cut into wedges
4 stalks40 ggreen onions, cut into 5 cm lengths
6 cloves18 ggarlic, minced
2 cm piece10 gfresh ginger, grated
4 smalldried red chillies
115 gfresh green chilli, sliced (optional)
4 tbsp64 greduced-sodium soy sauce
1 1/2 tbsp32 ghoney
2 tbsp30 grice wine
2 1/2 cups600 gwater
2 tsp9 gneutral oil
1/2 tspground black pepper
1 tsp5 gtoasted sesame oil
1 tsptoasted sesame seeds

Steps

1
Soak the glass noodles in a bowl of warm tap water for 30 minutes while you prep, then drain.
2
Stir together the soy sauce, honey, rice wine, garlic, ginger, black pepper and the 2 1/2 cups of water to make the braising sauce.
3
Heat the neutral oil in a large wide pot or deep pan over medium-high heat.
4
Add the dried chillies and stir for 20 seconds until fragrant.
5
Add the chicken and brown it on all sides, about 5 minutes.
6
Pour in the braising sauce and bring to a boil, skimming off any foam.
7
Add the potatoes and carrot, cover, and simmer over medium heat for 15 minutes.
8
Add the onion and the fresh green chilli if using, and simmer uncovered for 8 minutes until the potatoes are tender and the sauce has reduced slightly.
9
Check the chicken is cooked through to 74 °C / 165 °F in the thickest piece.
10
Add the drained noodles and green onions, tossing them into the sauce, and cook for 4 to 5 minutes until the noodles are soft and glossy.
11
Turn off the heat, drizzle with sesame oil and sprinkle with sesame seeds.
12
Serve hot straight from the pot.

Swaps, storage and make-ahead

Swaps

For a gluten-free version, use tamari labelled gluten-free instead of soy sauce, and choose glass noodles and rice wine labelled gluten-free too.
Swap the honey for the same amount of brown sugar or rice syrup if that is what you have on hand.
Use dry sherry or mirin in place of the rice wine; if using mirin, cut the honey back a little since it is already sweet.
Replace the potatoes with chunks of daikon radish or extra napa cabbage for a lighter, lower-starch braise.

Storage

Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot with a splash of water, since the noodles soak up the sauce and soften. It is best not to freeze this dish, as the potatoes and glass noodles turn mushy when thawed.

Make ahead

Mix the braising sauce and chop the chicken and vegetables up to a day ahead, keeping them covered in the fridge. For best texture, soak and add the glass noodles just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenSoySesameSulphites

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (546 g)	Per 100 g
Calories	477 kcal	87 kcal
Protein	39 g	7.1 g
Carbohydrates	52.4 g	9.6 g
of which sugars	10.9 g	2 g
Fiber	4.1 g	0.8 g
Fat	11.3 g	2.1 g
of which saturated	2.4 g	0.4 g
Sodium	782 mg	143 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.