Korean Soy Sauce Braised Chicken (Dak Jjim) Recipe

korean braised chicken (dak jjim) with perilla leaf garnish

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Korean Soy Sauce Braised Chicken (Dak Jjim) Recipe

A braised chicken dish that's cozy and delicious: Dak Jjim! Also known as Korean Soy Sauce Braised Chicken, this classic Korean dish stars tender chicken, chunks of potato, and glass noodles. The savory braising liquid is so good! The flavor base comes from a combination of soy sauce, oyster sauce, and brown sugar. A simple dish with complex flavors and a hint of spicy flavor. Make it as spicy as you dare -- or not spicy at all, if you like. Good with rice and a side of kimchi.

Prep Time15

Cook Time35

Course: Dinner, Main Course, Stew

Cuisine: Korean

Keyword: Braised, chicken, Dak Jjim, Noodles, potato, Soy Sauce, Stew

Servings:

Calories: 468kcal

Author: Lis Lam

Equipment

Shallow Braiser
Colander

Ingredients

2 lbs chicken wings and drummettes or chicken drumsticks
2 Tbsp dried chilies
2 inches fresh ginger *minced
4 cloves garlic *minced
2 medium Yukon gold potatoes *peeled + chopped
2 carrots *peeled + chopped
1 sweet onion (can be swapped with yellow or white onion) *chopped
3 shiitake mushrooms *chopped

Sauce

1/4 cup soy sauce
2 Tbsp brown sugar
2 Tbsp oyster sauce
1 Tbsp mirin *sweet cooking wine; can be swapped with sake, sherry, or vermouth
1/2 Tbsp black pepper
2 1/2 cups water

Garnish

2 green onion *optional
4 perilla leaves *optional
1 fresh chili pepper *fresno, jalapeno, or Korean
1 Tbsp sesame oil *drizzle right before serving

Instructions

Parboil the chicken. In a shallow braiser, add the chicken and cover with water. Bring to a boil over high heat and boil furiously for 5 minutes so the fat particles bubble and foam. Drain in a colander. Rinse the chicken in cold water. Make sure to rinse away any remaining debris or grimy particles on the chicken. Set aside in the colander to drain. Wash the pot with soap and water to remove any fat particles stuck to the side. Dry well.
Stir fry the dried chilies, garlic, and ginger. Heat the clean shallow braiser over medium heat. Add 2 Tbsp neutral oil and add dried chilies, garlic, and ginger. Stir fry in the oil until fragrant and golden brown, about 1 minute.
Braise the chicken. Add the chicken, onions, mushrooms, water, soy sauce, oyster sauce, brown sugar, mirin, and black pepper. Stir to combine. Bring to a boil over medium high heat. When it comes to a simmer, cover and lower heat. Simmer until the chicken is tender and cooked through, about 20-25 minutes.
Add potatoes and carrots. Add the potatoes and carrots to the liquid. Cover and cook until tender, about 8-10 minutes.
Add noodles. *While the chicken cooks, soak the noodles in cold water.* When the potatoe and carrot are tender, it's time to add the noodles. Drain the water and add the noodles into the liquid. Press into the liquid so the noodles are submerged. Cook on medium heat until the noodles are soft and pliable, about 8-10 minutes.
Serve. Garnish with green onion, perilla leaves, and fresh chilies. Add a drizzle of sesame oil (if desired) and a few cranks of fresh black pepper. Transfer to the table, making sure to place on top of a hot pad. Be careful, the pan is hot! Serve with white rice and kimchi. Enjoy!

Video

Notes

Tips:

Watch the water level. The water can reduce very quickly. Watch carefully and feel free to add more water if it reduces too much.
Soak the noodles. For more pliable noodles that are not stringy, soak the sweet potato noodles in water. Add to a large bowl with enough water to cover. Soak for 10-15 minutes.
Use a shallow braiser. To make this a true one pot meal that transfers from stove to the table, use a shallow braiser. Everything can be cooked in one pot!

Nutrition