What You Need to Know
The sealed environment creates a hydrothermal system where collagen converts to gelatin at 60-70°C while preventing myofibrillar protein shrinkage. Soy sauce's sodium chloride (3-5% brine concentration) facilitates partial hydrolysis of muscle fibers.
Simultaneously tenderizes tough cuts while building layered umami through gradual liquid reduction and starch-thickened sauce consistency.
Key Parameters
Temperature
90°C
85°C - 95°C
Time
35 minutes
25 minutes - 50 minutes
Equipment
Heavy-bottomed dutch oven (thermal mass 4-6mm)Tight-fitting lid (steam retention)Wooden spoon (non-reactive)
Steps
- 1.
Andong Jjimdak (Andong, Korea): Simultaneous tenderizing of free-range chicken while infusing complex seasoning
The Science
Primary Reaction
Collagen hydrolysis → gelatin conversion