Braised Chicken (Jjimdak), Adding Just a Little Black Bean Paste Completely Changed the Broth Color and Depth

Steps

1. 1

   Wash the chicken thoroughly and prepare the potatoes, carrots, cheongyang peppers, whole garlic, green onions, and onion.

2. 2

   Put the chicken in boiling water and once the outside starts to cook (about 1 minute from boiling point), immediately rinse clean with cold water.

3. 3

   In a bowl, combine mirin 3T, black bean paste 1T, soy sauce 10T, corn syrup 2T, sugar 1T, black pepper 1/2T, and minced garlic to make the sauce.

4. 4

   In a pot, add the cleaned chicken, 500ml water, sauce, potatoes, carrots, and onion, then bring to a boil (cook 10 minutes from boiling point).

5. 5

   After 10 minutes, when the liquid has reduced somewhat, add green onion and cheongyang pepper and simmer for 5 more minutes.

6. 6

   When almost fully reduced, turn off the heat, drizzle 1T sesame oil, and toss everything together.