Geumsaek Bonghwang Jjim: Saffron-Infused Black Chicken with Pine Nut & Jujube Nectar
A culinary ode to the Korean imperial kitchen, this exquisite "Geumsaek Bonghwang Jjim" presents a black chicken, revered for its rich flavor and tender texture, slow-braised to perfection. Each morsel is steeped in a fragrant, golden broth infused with delicate saffron threads, sweet jujubes, and a hint of pine nut nectar, creating a symphony of savory, subtly sweet, and nutty notes. The dish boasts an intoxicating aroma of ginger, garlic, and sesame, culminating in a velvety sauce that coats the succulent chicken and tender root vegetables, offering a truly regal dining experience.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Whole Black Chicken (Ogye)1 (approx. 1.2 kg), cut into 8-10 pieces
- Saffron threads0.25 teaspoon, steeped in 2 tablespoons hot water
- Dried Jujubes (Daechu)10 , pitted
- Pine nuts2 tablespoons, toasted, plus extra for garnish
- Fresh ginger1 inch piece, thinly sliced
- Garlic cloves6 , minced
- Soy sauce (Ganjang)0.5 cup (120ml)
- Mirin (rice wine)0.25 cup (60ml)
- Honey2 tablespoons
- Sesame oil1 tablespoon
- Black pepper0.5 teaspoon
- Water or chicken broth2 cups (480ml)
- Carrots2 medium, peeled and cut into large chunks
- Shiitake mushrooms6 large, fresh or rehydrated, stems removed
- Dried kelp (Dashima)1 small piece (2x2 inch)
- Ginkgo nuts0.25 cup (optional, for garnish/texture)
- Scallions2 , thinly sliced for garnish
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare the chicken: Thoroughly clean the black chicken pieces. Pat them dry. In a large bowl, combine the chicken with saffron-infused water, sliced ginger, minced garlic, soy sauce, mirin, honey, sesame oil, and black pepper. Marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
- 2Step 2
Toast pine nuts: Lightly toast 2 tablespoons of pine nuts in a dry pan over medium heat until fragrant, about 2-3 minutes. Set aside, reserving some for final garnish.
- 3Step 3
Braise the chicken: In a large, heavy-bottomed pot or Dutch oven, add the marinated chicken pieces and the marinade. Add the 2 cups of water or chicken broth, dried jujubes, and dried kelp. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 60 minutes, stirring occasionally.
- 4Step 4
Add vegetables: After 60 minutes, add the carrots and shiitake mushrooms to the pot. Continue to simmer, covered, for another 20-30 minutes, or until the chicken is fork-tender and the vegetables are cooked through.
- 5Step 5
Finish the sauce: Remove the kelp piece. If the sauce is too thin, remove the chicken and vegetables temporarily, then increase the heat and reduce the sauce to your desired consistency. Return the chicken and vegetables to the pot.
- 6Step 6
Garnish and serve: Stir in the toasted pine nuts (reserving some for garnish) and ginkgo nuts (if using). Ladle the Geumsaek Bonghwang Jjim into a beautiful serving dish. Garnish with fresh sliced scallions and the remaining toasted pine nuts. Serve immediately with steamed rice.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.