Come and delve into the world of Korean cuisine with us as we explore Jjimdak, a beloved culinary gem of Korea. Bursting with flavor and packed with ingredients that balance each other in a medley of savoury and slight spicy delight, Jjimdak is an experience worth savouring. Whether you’re a die-hard foodie or a curious explorer, you’re sure to find this introduction to Jjimdak an exciting read.
Remember, exploring a new cuisine isn’t just a journey for your taste buds, it also opens doors to a whole new culture.
What is Jjimdak?
If someone were to ask you to picture a classic Korean dish, chances are you’d imagine sizzling bulgogi, or perhaps a steaming bowl of bibimbap. But let us introduce you to another riveting entrant in the Korean culinary scene, one that you might not be quite as familiar with but are guaranteed to fall in love with. And it’s one of the dishes that travelers who have traveled to Korea say they enjoyed the most. This superstar dish is none other than ‘Jjimdak’.
Jjimdak is a particularly popular dish from Andong, South Korea. A delectable blend of chicken, clear glass noodles (‘dangmyeon’), and a variety of vegetables amalgamated in a soy-based sauce with a touch of sugars that provide its distinct sweetness. Originally conceived in the 1980s, it’s rapidly gained adoration both domestically and with international food lovers.
Imagine tucking into tender morsels of chicken that have been slow-cooked to complete deliciousness, layered with mouthwatering veggies, all submerged in a uniquely flavorful sauce. The surprising hint of sweetness harmonizes impeccably with the savory elements, delivering a taste experience you will both relish and remember.
Curious about trying Jjimdak yet?
What is the history of Jjimdak?
The story behind Jjimdak is indeed intriguing. Our savory protagonist, Jjimdak, emerged in the 1980s in the bustling city of Andong, South Korea. Yes, you got it right – the very place renowned for its rich historic and cultural heritage.
From the early fried chicken sold in Andong’s fried chicken alley in the 1970s, to garlic fried chicken in the late 70s, to the early form of steamed chicken in the early to mid-80s, and then to the current form of steamed chicken in the late 1980s with the addition of vermicelli, potatoes, carrots, garlic, soy sauce, and caramel. In the modern era, Andong Jjimdak has evolved into various types of jjimdak according to the tastes of modern people, such as cheese jjimdak.
Interestingly, the birth of Jjimdak coincides with a significant shift in Korea’s meat consumption. Koreans were gradually embracing the chicken market, which was relatively inexpensive compared to pork and beef. Dishes such as Korean fried chicken and dak-galbi(spicy chicken stir fry) are also included. Jjimdak was ingenious not only in terms of taste but also for its cost-effectiveness, turning the humble chicken into a hearty, crowd-pleasing stew.
What are the key ingredients in Jjimdak?
One of the first things you’ll notice is the use of chicken. The chicken is traditionally braised, a process that entails simmering the meat in a flavorful liquid over low heat. This technique infuses the chicken with fantastic flavors while tenderizing it, making for a blissfully savoury experience.
Let’s discuss the role of chili peppers in Jjimdak. They’re known for adding a spicy punch to dishes, and Jjimdak is no different. Chilies add a hint of heat that perfectly contrasts with the flavors of the braised chicken. But their role isn’t just about the spice. They also add a unique zest that enhances the overall taste.
Next up is soy sauce. This integral Asian condiment forms the base for the sauce. Depending upon the type of Jjimdak, the sauce could be light or dark but always packed with an umami punch imparted by the soy sauce.
Vegetables like potatoes and carrots are often added into the mix, creating a delightful balance against the bold flavors. These vegetables soak up the sauce like little sponges, bursting with flavor in every bite. Some versions also include glass noodles, which add a pleasant chewiness to the otherwise rich dish.
What does Jjimdak taste like?
Classified as a sweet, soy-based dish, Jjimdak provides a unique fusion of sweetness and saltiness that is a signature in many Korean dishes. The initial sweetness is complemented by the deeply savory hit of the soy sauce, giving it a fascinating depth of flavor that leaves you craving for more.
In the mouth, the textural play is just as entertaining. The chicken, being braised to perfection, has a tender, juicy texture with just the right amount of resistance when bitten into. This is beautifully contrasted with the chewy, elastic texture of the glass noodles, a.k.a dang-myeon made from sweet potato starch, and the slight crunch from the included vegetables.
What sends the dish over the top is the subtle spice lurking beneath its surface. This unassuming kick is neither too overpowering nor too mild, but just right to keep things interesting. The heat from the Korean chillies sneaks up on you, building as you dig further into the dish, providing a tantalizing heat that keeps your taste buds on their toes. The result is a beautiful balance of sweet, salty, spicy, and umami, playing off of each other in perfect harmony – a palpable testament to the culinary excellence of Korea.
Is Jjimdak spicy?
The original Jjimdak is not red, but it is slightly spicy due to the addition of red pepper. However, recently, more sweetness has been added, so you can enjoy a variety of flavors at once by mixing sweet and salty rather than spicy. However, please note that spiciness varies from restaurant to restaurant.
How is Jjimdak served?
Jjimdak is traditionally served in a large, shallow, deep-blue porcelain dish known as a “ttukbaegi.” Designed to retain heat for a long time, this vessel ensures the dish remains hot throughout your meal.
Jjimdak is generally shared amongst several people, contributing to the communal dining culture that is intrinsic to Korean cuisine. A spoon or fork is often used to serve the dish, but feel free to use chopsticks if you’re comfortable with them. The joy of eating Jjimdak comes from mixing all the ingredients together, ensuring a bit of everything in each bite.
And don’t forget the banchan! These are the small side dishes that come with most Korean meals. With Jjimdak, you might find yourself served with items like kimchi, pickled radishes, and other fermented goodies which perfectly balance the deep flavors of the main dish.
Finally, it’s often recommended pairing Jjimdak with a bowl of warm, steamed rice. The rice acts as a wonderful palette cleanser and allows you to fully appreciate the complex flavor profile of this delectable dish.
Bringing Korea into Your Kitchen: How to Prepare Jjimdak at Home
While it’s true that nothing beats the authentic Jjimdak from its native land, you can still bring a taste of Korea to your kitchen by preparing this delectable dish at home. All you need is the right set of ingredients, a bit of time, and a whole lot of love for Korean cuisine.
Gathering Your Ingredients
Set your kitchen stage with some essential Korean ingredients. This includes soy sauce, sugar and garlic. On top of that, you’ll also need potatoes, carrots, onions, and of course, chicken. For noodles, Korean glass noodles called ‘dangmyeon’ are traditionally used, but if they’re hard to come by, feel free to use any type of noodles as a substitute.
Taking the First Cooking Steps
Start the cooking process by marinating your chicken in soy sauce, sugar and garlic. This not only enhances the flavor but also tenderizes the meat, making it succulent and flavorful. While the chicken is marinating, prepare your vegetables by washing and cutting them into bite-sized pieces.
Putting it all Together
Once your ingredients are all set, combine them in a pot, starting with the marinated chicken followed by the cut-up veggies. Stir in some water and let everything simmer until the chicken softens and the flavors are well-incorporated. Finally, throw in the noodles, cooking them until they become soft and absorb the delicious flavors of the sauce.
Serving Suggestions
Jjimdak is traditionally served in a large bowl, with the noodles, meat, and vegetables all mixed well together. Sprinkle some sesame seeds on top for an added crunch, and serve it piping hot. If you’re feeling adventurous, why not pair it with a traditional Korean side dish like kimchi or radish salad? Great job! You’ve now successfully brought a piece of Korea into your kitchen. But remember, the secret to fantastic Jjimdak is patience and time – the longer you allow it to simmer, the more the flavors will meld together. Happy cooking!
Where can I find the best Jjimdak restaurants in Korea?
Since Jjimdak is not an old traditional dish, there are many famous brand chains that specialize in Jjimdak rather than traditional restaurants.
BongChu Jjimdak: The Original
For a taste of where it all began, head to BongChu Jjimdak in Andong. This is the birthplace of the dish, and the restaurant has maintained the original taste that started the Jjimdak craze. A visit to this place would give you the ultimate experience of this authentic Korean comfort food.
Leaving with a Taste of Korea
There you have it, an all-inclusive guide to experiencing the heartwarming Korean cuisine, Jjimdak. Whether you’re venturing to the origin at BongChu Jjimdak or trying your hand at making it in your own kitchen, this dish promises a rich, flavorful journey. Packed full of flavorsome ingredients and emanating the warmth of Korean hospitality, Jjimdak is more than just a meal, it’s a culinary adventure. So, as you embark on your Jjimdak journey, savor each bite and soak in the authenticity of this uniquely Korean dish. Bon Appétit!
