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Dakjjim is braised chicken with vegetables. Dak (닭) is chicken and jjim (찜) is a cooking term for “braise” or “steam.” So dakjjim is also called jjimdak.
There are a few different versions of jjimdak in Korean cuisine, depending on the region it comes from and the ingredients used. The popular Andong jjimdak is a special dish from the city of Andong. This dakjjim recipe that I’m introducing to you today is Andong style, which so many people have requested. I’ll post a hot and spicy dakjjim (called dakbokkeumtang or dakdoritang) recipe someday in the future.
Chicken thighs, starch noodles, soy sauce, oyster sauce, rice syrup (or corn syrup), dark brown sugar, vegetable oil, dried red peppers, potatoes, garlic, cucumber, green onions, carrot, white mushrooms, onion, green chili peppers, red chili peppers, ground black pepper, sesame oil, and sesame seeds.
Total preparation time: 50 mins to 1 hour.
Prepare chicken and noodles:
Posted Tuesday, September 13th, 2011 at 8:53 am
Tagged: braised chicken, braised chicken with vegetables, chicken recipe, chicken stew, chicken thighs recipe, dakjjim, dakjjim video recipe, 닭찜, 찜닭, 안동찜닭, jjimdak video recipe, Korean braised chicken, korean food, Korean kitchen, Korean video recipe, maangchi recipe, simmered chicken, soy braised chicken
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