Introduction

Jjimdak sauce (찜닭 양념) is the soy-based braising sauce used for jjimdak, Korean braised chicken. The most famous version, Andong jjimdak, comes from the city of Andong and became a nationwide hit in the early 2000s. Chicken, potatoes, carrots and chewy glass noodles simmer in a dark, glossy sauce of soy sauce, sugar, garlic and dried red chilies. It is sweet and savory like a teriyaki, with a sharp kick of chili heat in the background.

Jjimdak Sauce at a Glance

Quick facts

• What it is: a soy-based braising sauce for chicken
• Main ingredients: soy sauce, sugar or rice syrup, garlic, ginger, dried red chilies, oyster sauce (optional)
• Taste: sweet, salty, garlicky, with a clean chili heat
• Main uses: Andong jjimdak, braised pork ribs, glass noodle dishes

What is Jjimdak Sauce Made Of?

The base is Korean soy sauce (ganjang) balanced with sugar, brown sugar or rice syrup. Lots of minced garlic and a little ginger add aroma, while whole dried red chilies or sliced fresh chilies bring heat without turning the sauce red. Many restaurants add a spoon of oyster sauce or caramel-colored sauce for a darker, glossier finish.

Types of jjimdak sauce

• Andong-style: soy-based with dried chilies, the classic.
• Mild family style: no chilies, closer to soy garlic chicken.
• Spicy red jjimdak: gochugaru and gochujang added for a red sauce.
• Bottled braising sauce: ready-made “jjim” sauces sold for chicken or pork ribs.

What Does Jjimdak Sauce Taste Like?

Jjimdak sauce is deeply savory and sweet, with garlic up front and a slow chili burn. After braising, it picks up richness from the chicken fat and starch from the potatoes, so it thickens into a sticky, glossy gravy that clings to the glass noodles. If you like soy garlic chicken, jjimdak is its braised, saucy cousin.

Popular Korean Dishes That Use Jjimdak Sauce

Andong jjimdak

Braised chicken with potatoes, vegetables and glass noodles. Recipe below.

Dakbokkeumtang (soy version)

A soupier home-style chicken and potato stew.

Dwaeji galbi jjim

Braised pork ribs in a very similar soy-garlic sauce.

Easy Andong Jjimdak Recipe (Serves 3–4)

Sauce

• 1/2 cup soy sauce
• 3 tbsp brown sugar
• 2 tbsp rice syrup or honey
• 1 tbsp oyster sauce (optional)
• 2 tbsp minced garlic
• 1 tsp minced ginger
• 1/4 tsp black pepper

Ingredients

• 1 kg (2.2 lb) bone-in chicken pieces
• 50 g (2 oz) dangmyeon (sweet potato glass noodles), soaked 30 minutes
• 2 medium potatoes, cut into large chunks
• 1 carrot, cut into chunks
• 1 onion, cut into wedges
• 4–6 dried red chilies, broken in half
• 2 green onions, cut; 1 green chili, sliced
• 2 1/2 cups water
• 1 tbsp sesame oil and sesame seeds to finish

Instructions

1. Mix the sauce ingredients. Blanch the chicken in boiling water for 3–4 minutes, drain and rinse to remove scum.
2. Put the chicken, dried chilies, water and sauce in a wide pot. Bring to a boil, then simmer covered for 15 minutes.
3. Add the potatoes and carrot and simmer another 10–12 minutes, until the potatoes are tender and the chicken reaches 165°F (74°C) inside.
4. Add the onion, drained glass noodles, green onion and green chili. Cook 4–5 minutes, stirring, until the noodles are soft and the sauce has reduced and turned glossy.
5. Drizzle with sesame oil, sprinkle sesame seeds and serve on a large platter with rice.

Tip: Add the glass noodles at the very end. They absorb sauce fast, so if they go in too early the dish turns dry and salty.

Where to Buy Jjimdak Sauce

United States

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Amazon
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H-Mart
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Canada

Search Korean braised chicken sauce on Amazon.ca

Europe

Search Korean braised chicken sauce on Amazon.co.uk

How to Store Jjimdak Sauce

Homemade jjimdak sauce keeps in a sealed jar in the refrigerator for about 1 week. Bottled sauce should be refrigerated after opening and used by the label date. Cooked jjimdak keeps 2–3 days in the fridge; reheat until steaming hot and add a splash of water, since the noodles soak up the sauce overnight.

Jjimdak Sauce FAQ

Is jjimdak spicy?

Andong jjimdak has a mild to medium heat from dried chilies. You can leave the chilies out for a non-spicy version or add more for extra kick.

What is the difference between jjimdak and dakgalbi?

Jjimdak is braised in a dark soy sauce. Dakgalbi is stir-fried in a red gochujang-based sauce.

Can I use boneless chicken thighs?

Yes. Boneless thighs cook faster, so reduce the first simmer to about 8–10 minutes and check that they reach 165°F (74°C).

Conclusion

Jjimdak sauce is an easy soy, sugar and garlic mix that turns a pot of chicken, potatoes and glass noodles into a crowd-pleasing Korean dinner. If you enjoy it, try our soy garlic chicken sauce or the spicier dakgalbi sauce next.