Korean Soy Braised Chicken is the ultimate cozy one-pot meal. Also known as Jjimdak, it’s tender, fall-apart chicken simmered in a rich, savory soy-based sauce. It’s accompanied by hearty vegetables, chewy glass noodles, and soft Korean rice cakes—all soaking up that garlicky flavor. It’s comforting, filling, and so very satisfying.

What Is Jjimdak?

Jjimdak (찜닭) translates to “steamed chicken,” but the dish is actually braised in a soy-based sauce. This braised chicken has become a favorite comfort food dish across Korean households and deserves a spot at your dinner table too.

Why You’ll Love This Korean Braised Chicken Recipe

One-pot meal: Everything, the chicken, vegetables, and noodles, cook together in one pot which means less cleanup and dishes to wash.
Bold, umami-packed sauce: Soy sauce, oyster sauce, garlic, and ginger give the dish that signature Korean flavor profile.
Loaded with texture: Potatoes, carrots, chewy sweet potato noodles, and rice cakes make it so satisfying.
Bring the heat (or not): Add Korean red pepper flakes if you want it spicy—or skip it for a kid-friendly version.

Ingredients You’ll Need (See recipe card below for exact measurements)

Chicken drumsticks or thighs – Bone-in, skin-on works best for flavor.
Vegetables – Potatoes, carrots, and onions for that classic stew base.
Glass noodles (sweet potato noodles) – Soaks up all the saucy goodness and offers a satisfying slippery texture. This is optional but highly recommended.
Korean rice cakes – Soft, chewy rice cakes (tteok) that make this even more hearty and fun to eat. The rice cakes are also optional but highly recommended.
Sauce ingredients – Soy sauce, mirin, brown sugar, oyster sauce, garlic, and ginger.
Optional heat – Korean red pepper flakes (gochugaru) for a gentle kick.

How to Make Jjimdak (Step-by-Step)

1. Make the Sauce

In a small bowl, mix together soy sauce, mirin, brown sugar, oyster sauce, garlic, ginger, and water (or broth). This is your flavor base of the dish.

2. Braise the Chicken

Add chicken and the sauce to a large pot. Bring it to a boil, then reduce the heat to medium and cook with lid covered for 8 minutes.

3. Add the Veggies

Add potatoes, carrots, and onions to the pot. Cover again and cook for another 8 minutes, until the vegetables are just fork-tender.

4. Add Glass Noodles & Green Onion

Toss in the sweet potato noodles and chopped green onion. Cook for 3 minutes, letting the noodles absorb all that saucy goodness.

5. Finish with Rice Cakes

Add the rice cakes and simmer for 4 more minutes. The rice cakes should be soft but not mushy.

6. Garnish & Serve

Sprinkle with toasted sesame seeds and thinly sliced green onion. Serve hot with a side of steamed rice and your favorite Korean sides (banchan).

Tips for Making the Best Jjimdak

Prep the rice cakes: Separate them while they’re still cold or soak in warm water for 10 minutes to loosen them.
Use bone-in chicken for the richest flavor. Thighs or drumsticks are traditional.
Want it spicier? Add gochugaru (Korean red pepper flakes) or even a spoonful of gochujang if you want a bit of heat.
No oyster sauce? You can sub with hoisin in a pinch, but oyster sauce gives the dish a deeper umami.

Storage & Reheating Tips

How to store leftovers

Transfer cooled jjimdak to an airtight container and refrigerate for up to 3 days. The flavors get even better overnight!

Can you freeze jjimdak?

Yes, but without the rice cakes or noodles, which change texture when frozen. Freeze the chicken and veggie portion in a freezer-safe container for up to 1 month.

How to reheat

Reheat in a covered pan over low heat until hot (internal temp should reach 165°F). Add a splash of water or broth to loosen the sauce if it’s too thick.

FAQs About Jjimdak

What’s the difference between jjimdak and dakbokkeumtang?

Jjimdak is soy-based and not as spicy. Dakbokkeumtang uses a red, spicy gochujang-based sauce.

Can I use chicken breast?

You can, but the result will be less flavorful. Bone-in thighs or drumsticks are best.

Are rice cakes necessary?

Not essential, but highly recommended! They add a great chewy texture.

What kind of soy sauce should I use?

Use regular Korean or Japanese soy sauce.

Try This Korean Soy Braised Chicken (Jjimdak) Today!

Savory, comforting, and full of bold flavor, jjimdak is one of those dishes that brings people to the table fast and is best shared. It’s perfect for chilly nights, meal prep, or when you just want a cozy Korean dinner without the fuss. Try it once and you’ll be hooked!

Be sure to tag me on Instagram if you make it, or let me know your thoughts and comments below.