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If you're looking for a comforting Korean chicken dish that's full of rich flavor without being overly heavy, this lighter version of Korean Jjimdak is a recipe you'll want to make again and again.
When people think of Korean chicken dishes, spicy Dakbokkeumtang often comes to mind first. But Jjimdak, a soy sauce-braised chicken dish, is another beloved Korean classic known for its savory, slightly sweet sauce and tender chicken.
This healthier adaptation is inspired by Chef Jung Ho-young's original YouTube recipe. Instead of using sugar and traditional glass noodles, it swaps in allulose and konjac noodles, creating a lighter version that's well suited for a balanced Korean diet and lower-carb lifestyle.
Whether you're new to Korean home cooking or searching for a satisfying high-protein dinner, this one-pot recipe is simple enough for weeknights yet flavorful enough for special family meals.
After trying this healthier version, be sure to watch Chef Jung Ho-young's original YouTube video to learn his cooking techniques and professional tips.
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| A Lighter Korean Jjimdak |
Table of Contents
- Why You'll Love This Recipe
- Ingredients
- Step-by-Step Instructions
- Nutrition Facts
- Healthy Changes from the Original Recipe
- What Is Korean Jjimdak?
- Who Is Chef Jung Ho-young?
- Frequently Asked Questions
- Final Thoughts
Why You'll Love This Recipe
- A hearty one-pot meal that's perfect for sharing with family.
- High in protein and packed with vegetables.
- Made with allulose instead of refined sugar.
- Uses konjac noodles instead of traditional glass noodles for a lighter option.
- Rich soy sauce flavor that's both comforting and satisfying.
Ingredients
Servings: 4
Main Ingredients
- 1 whole chicken (about 1.2 kg / 2.6 lb), cut into serving pieces
- 1 potato, diced
- ½ onion, diced
- ¼ carrot, diced
- 1 green onion, thinly sliced
- 1 serrano pepper, sliced
- 2 red jalapeños, sliced
- 1 handful of konjac noodles
Braising Sauce
- 500 ml water
- 70 ml soy sauce
- 240 ml soju or dry white wine
- 46 g allulose
- 1 tablespoon minced garlic
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Step-by-Step Instructions
1. Prepare the Chicken
Pat the chicken dry with paper towels and trim away any excess fat.
Bring a pot of water to a boil, then blanch the chicken for 2 to 5 minutes to remove impurities. Drain and set the chicken aside.
2. Start the Braise
Discard the blanching water and refill the cleaned pot with 500 ml of fresh water.
Add the blanched chicken, followed by the soju (or dry white wine), allulose, and minced garlic. Bring everything to a gentle simmer.
3. Add the Potato and Soy Sauce
Add the diced potato, placing it underneath the chicken whenever possible so it cooks evenly.
Pour in the soy sauce and continue simmering.
4. Add the Remaining Vegetables
Add the carrot, serrano pepper, and red jalapeños.
If you're cooking for children or prefer a milder dish, simply leave out the peppers.
5. Finish the Dish
Once the potato is almost tender, add the onion, green onion, and konjac noodles.
When the broth has reduced to a rich, shallow sauce, transfer the chicken and vegetables to a serving plate.
Boil the remaining sauce over high heat until slightly thickened, then pour it over the chicken just before serving.
Nutrition Facts (Estimated)
Per serving (¼ of recipe)
- Calories: approximately 390 kcal
- Protein: approximately 34 g
- Fat: approximately 18 g
- Carbohydrates: approximately 14 g
- Fiber: approximately 2 g
- Sugars: approximately 5 g
Nutrition information is an estimate and may vary depending on ingredients, brands, and portion sizes.
Healthy Changes from the Original Recipe
This healthier adaptation preserves the rich, comforting flavors of Chef Jung Ho-young's original Jjimdak while making a few practical adjustments for everyday healthy eating.
- Allulose replaces refined sugar to reduce added sugar.
- Konjac noodles take the place of traditional glass noodles, lowering the overall carbohydrate content.
- Dry white wine can be used as an easy substitute for soju.
- The result is a lighter Korean braised chicken that's still packed with savory flavor and plenty of protein.
These simple changes make the dish a great option for anyone looking to enjoy authentic Korean home cooking while following a more balanced or lower-carb lifestyle.
What Is Korean Jjimdak?
Jjimdak (찜닭) is one of Korea's best-loved braised chicken dishes. It's made by slowly simmering chicken, vegetables, and a savory soy sauce-based broth until everything becomes tender and deeply flavorful.
The dish is widely believed to have originated in Andong, a city in southeastern Korea that's famous for its traditional cuisine. Today, Andong Jjimdak is enjoyed throughout the country and has become a staple of Korean home cooking and restaurant menus alike.
Traditional Jjimdak often includes sweet potato glass noodles, but many home cooks now substitute them with konjac noodles or extra vegetables for a lighter, lower-carb meal. This adaptation follows that modern approach while preserving the comforting flavors that make Jjimdak so popular.
Who Is Chef Jung Ho-young?
Chef Jung Ho-young is one of Korea's best-known celebrity chefs, recognized for his expertise in Japanese cuisine as well as his approachable home-style recipes.
Through his official YouTube channel, he shares practical cooking techniques that make restaurant-quality dishes achievable in an ordinary home kitchen. His recipes are known for using accessible ingredients while teaching small techniques that noticeably improve flavor.
This healthier Jjimdak is a great example of his cooking style—simple, reliable, and full of rich homemade flavor.
Frequently Asked Questions
Can I use glass noodles instead of konjac noodles?
Absolutely. Traditional Korean Jjimdak is usually made with sweet potato glass noodles. Konjac noodles are simply a lighter, lower-carb alternative.
Can I substitute the soju?
Yes. Dry white wine works very well, and cooking sake is another good option if it's available.
Do I have to use the chili peppers?
No. If you're serving children or prefer a milder flavor, simply omit the serrano pepper and red jalapeños.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator and enjoy them within 2 to 3 days. The flavor often becomes even richer the next day.
Where can I watch the original recipe?
You can watch Chef Jung Ho-young's original recipe on his official YouTube channel to learn his cooking techniques and compare them with this healthier adaptation.
Final Thoughts
Korean Jjimdak is a comforting one-pot meal that's perfect for family dinners, meal prep, or anyone looking to explore authentic Korean home cooking.
By replacing sugar with allulose and traditional glass noodles with konjac noodles, this healthier adaptation keeps the rich soy sauce flavor while making the dish lighter and better suited to a balanced Korean diet.
If you're searching for a satisfying high-protein Korean chicken recipe that's easy enough for weeknights yet impressive enough to serve guests, this Jjimdak is well worth adding to your recipe collection.
For the authentic cooking method and additional professional tips, be sure to watch Chef Jung Ho-young's original YouTube video.
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