Dak Jjim or Korean Braised Chicken

Serves 4
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Directions

  1. 1Parboil the chicken by adding it to a pot and covering it with water.
  2. 2Parboil the chicken by adding it to a pot and covering it with water.
  3. 3Parboil the chicken by adding it to a pot and covering it with water.
  4. 4While the chicken is parboiling, rehydrate some shiitake mushrooms by soaking them in hot water.
  5. 5While the chicken is parboiling, rehydrate some shiitake mushrooms by soaking them in hot water.
  6. 6While the chicken is parboiling, rehydrate some shiitake mushrooms by soaking them in hot water.
  7. 7Boil the chicken for 5 minutes; you will see all the greasy scum come out.
  8. 8Boil the chicken for 5 minutes; you will see all the greasy scum come out.
  9. 9Boil the chicken for 5 minutes; you will see all the greasy scum come out.
  10. 10Drain and rinse off the fat particles from the chicken.
  11. 11Drain and rinse off the fat particles from the chicken.
  12. 12Drain and rinse off the fat particles from the chicken.
  13. 13Rinse the chicken in a bowl with water.
  14. 14Rinse the chicken in a bowl with water.
  15. 15Rinse the chicken in a bowl with water.
  16. 16Wash the pot because lots of gummy bits stick to the side and bottom.
  17. 17Wash the pot because lots of gummy bits stick to the side and bottom.
  18. 18Wash the pot because lots of gummy bits stick to the side and bottom.
  19. 19Add some oil to the pot.
  20. 20Add some oil to the pot.
  21. 21Add some oil to the pot.
  22. 22Add dried chilies, minced garlic, and minced ginger to the pot and cook until fragrant, about a minute.
  23. 23Add dried chilies, minced garlic, and minced ginger to the pot and cook until fragrant, about a minute.
  24. 24Add dried chilies, minced garlic, and minced ginger to the pot and cook until fragrant, about a minute.
  25. 25Add the clean chicken back to the pot and stir.
  26. 26Add the clean chicken back to the pot and stir.
  27. 27Add the clean chicken back to the pot and stir.
  28. 28Add the braising liquid, which is water, brown sugar, mirin or Korean sweet cooking wine, soy sauce, and oyster sauce.
  29. 29Add the braising liquid, which is water, brown sugar, mirin or Korean sweet cooking wine, soy sauce, and oyster sauce.
  30. 30Add the braising liquid, which is water, brown sugar, mirin or Korean sweet cooking wine, soy sauce, and oyster sauce.
  31. 31Add one large sweet onion and the rehydrated mushrooms.
  32. 32Add one large sweet onion and the rehydrated mushrooms.
  33. 33Add one large sweet onion and the rehydrated mushrooms.
  34. 34Add the carrots and potatoes, which will soak up all the flavor.
  35. 35Add the carrots and potatoes, which will soak up all the flavor.
  36. 36Add the carrots and potatoes, which will soak up all the flavor.
  37. 37When the carrots and potatoes are soft, add the Korean sweet potato noodles or Dang Myeon.
  38. 38When the carrots and potatoes are soft, add the Korean sweet potato noodles or Dang Myeon.
  39. 39When the carrots and potatoes are soft, add the Korean sweet potato noodles or Dang Myeon.
  40. 40Garnish with perilla leaves or green onion, fresh chilies if you like things spicy, and a generous drizzle of sesame oil.
  41. 41Garnish with perilla leaves or green onion, fresh chilies if you like things spicy, and a generous drizzle of sesame oil.
  42. 42Garnish with perilla leaves or green onion, fresh chilies if you like things spicy, and a generous drizzle of sesame oil.

Ingredients

  • 2 lbs chicken wings, drumsticks, or thighs (with skin + bone)
  • 2 lbs chicken wings, drumsticks, or thighs (with skin + bone)
  • 2 lbs chicken wings, drumsticks, or thighs (with skin + bone)
  • 2 Tbsp dried chilies
  • 2 Tbsp dried chilies
  • 2 Tbsp dried chilies
  • 2 inches Ginger, minced
  • 2 inches Ginger, minced
  • 2 inches Ginger, minced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 2 Tbsp brown sugar
  • 2 Tbsp brown sugar
  • 2 Tbsp brown sugar
  • 2 Tbsp oyster sauce
  • 2 Tbsp oyster sauce
  • 2 Tbsp oyster sauce
  • 1 Tbsp mirin (sweet cooking wine)
  • 1 Tbsp mirin (sweet cooking wine)
  • 1 Tbsp mirin (sweet cooking wine)
  • 0.5 Tbsp black pepper
  • 0.5 Tbsp black pepper
  • 0.5 Tbsp black pepper
  • 2 Yukon gold potatoes, peeled + chopped
  • 2 Yukon gold potatoes, peeled + chopped
  • 2 Yukon gold potatoes, peeled + chopped
  • 2 carrots, peeled + chopped
  • 2 carrots, peeled + chopped
  • 2 carrots, peeled + chopped
  • 3 shiitake mushrooms, chopped
  • 3 shiitake mushrooms, chopped
  • 3 shiitake mushrooms, chopped
  • 2 green onion
  • 2 green onion
  • 2 green onion
  • 4 perilla leaves
  • 4 perilla leaves
  • 4 perilla leaves
  • 1 fresh chili, chopped
  • 1 fresh chili, chopped
  • 1 fresh chili, chopped
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame oil

Equipment

potcolanderbowlwooden spoon

Tips

  • This may seem like an unnecessary step, but trust me the chicken and broth will have a cleaner, deeper flavor, a classic Korean technique that will level up this dish.
  • Don't forget to wash the pot too, because lots of gummy bits stick to the side and bottom.
  • Very tasty with rice and kimchi on the side.
  • Garnish with perilla leaves or green onion, fresh chilies if you like things spicy, and a generous drizzle of sesame oil.