In a pot or Dutch oven, combine sauce and the chicken to the pot, making sure each piece is coated with the sauce.
Add vegetables on top of the chicken.
Pour 1 cup of water into the pot and bring the mixture to a boil over high heat. Once it boils, reduce the heat to medium-low and cover the pot with a lid.
Simmer the mixture for about 30-35 minutes, or until the chicken is fully cooked and tender. Stir occasionally to ensure the seasoning is evenly distributed.
Garnish the Jjimdak with chopped scallions and sesame seeds (optional). Serve hot with steamed rice.
Enjoy your delicious Jjimdak!