Recipes

Braised chicken with vegetables

Dakjjim 닭찜

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.

Ingredients for 4 servings:
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 peppersred chili peppers, ground black pepper, sesame oil, and sesame seeds.

Directions:
Total preparation time: 50 mins to 1 hour.

Prepare chicken and noodles:

  1. Trim the excess fat from 3 pounds of chicken thighs (or breasts or wings) and cut them into bite-sized pieces (1 inch x 2 ½ inches).
  2. Rinse the chicken in cold water and soak it for a few minutes. Drain and set aside.
  3. Soak 100 grams (3.5 ounces) of starch noodles in cold water.

Make sauce:

  1. Combine ¼ cup soy sauce, ¼ cup oyster sauce, ¼ cup rice syrup (or corn syrup), and 1 tbs dark brown sugar in a bowl. Set aside.

Prepare vegetables:

  1. Cut 3 peeled medium sized potatoes into 1½ inch thick chunks.
  2. Slice 1 medium sized carrot into slices 1/8 inch thick.
  3. Slice 1 medium sized onion.
  4. Chop up 1 red chili pepper and 2 green chili peppers.
  5. Slice 1 cup’s worth of white mushrooms into bite-sized chunks.
  6. Cut 5-7 green onion stalks into pieces 2 inch long.
  7. Shred the white parts of the green onions thinly lengthwise, and soak in cold water for 10 minutes before draining.

Let’s cook!

  1. Heat up a wok or a shallow skillet. Add 1-2 tbs vegetable oil.
  2. Cut 2-3 dried red peppers into pieces ½ inch long. Add them to the heated oil and stir-fry  for 10-15 seconds before taking them out.
  3. Add the chicken.
    *tip: to prevent yourself from getting burned from flying oil, first place the chicken on the edge of the pot and then push it in with a wooden spoon.
  4. Stir the chicken with a wooden spoon a few times. Let it cook with the lid open for about 3-5 minutes.
  5. Turn the chicken over, give it a quick stir, and let it cook with the lid open for another 3-5 minutes.
  6. Add minced garlic and ginger and stir it for a minute.
  7. Add the potato chunks, the sauce, and 2½-3 cups of water. Cook for 10 minutes over high heat with the lid closed.
  8. Open the lid and add carrot and onion and continue cooking for another 10 minutes. Keep the lid open.
  9. Add soaked and drained starch noodles, sliced red pepper, green chili peppers, white mushrooms, and cucumber. Keep stirring for 7-10 minutes over high heat until the braising liquid has thickened and the noodles look translucent.
  10. Turn off the heat and add 2 ts ground black pepper and 1 tbs sesame oil. Mix it together
  11. Transfer to a serving plate and garnish with chopped green onions and sprinkle some sesame seeds over top before serving.



 Enjoy it with rice!

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70 Comments:

  1. inspirational food porterville My profile page joined 4/13
    Posted August 1st, 2014 at 2:25 am | # |

    can i substitute the rice syrup or corn syrup for regular white sugar?

  2. mylovesaranghae Philippines My profile page joined 6/14
    Posted June 21st, 2014 at 5:27 am | # |

    Hi Maangchi!
    Good day to you…^^ I would like to thank you for sharing this recipe. I made this dish today. It’s a success! I will try to cook it again next time and share it with my cousins. They really like Korean food. Thank you again.

  3. hajime_hajima NY My profile page joined 6/14
    Posted June 1st, 2014 at 3:48 pm | # |

    This is so delicious! As soon as I saw the recipe I had to try it. I will definitely be making it again. :)

    My roommate is allergic to meat and potatoes, so I also made a version where I skipped straight the part where you add carrot and onion, and boiled them in the water and sauce with garlic. I put in some extra vegetables to replace the chicken, used extra soy sauce instead of oyster sauce, and used rice noodles instead of dangmyeon. She loved it!

  4. tangerineteach Queens My profile page joined 1/14
    Posted January 18th, 2014 at 8:21 pm | # |

    Hi Maangchi, I love your website! I have been using it for over a year to cook for my Korean wife and she is very impressed. I have made your recipes for kimchi, kakduki, oi kimchi, kamjatang, miyeokguk, tteokboki, japchae, kimchijeon… on and on and on, i follow recipes closely, and it’s always a success. However, I keep making this dakjim and it doesn’t work. (my wife is not so impressed… oh no!). I was in Andong last summer and the dish was very saucy, and when I follow your recipe, it comes out dry. I put more water the last time, but still the sauce was not rich and spicy. Are you sure this is Andong-style? It tastes very Chinese style (cucumber & oyster sauce). Thanks for all the great work! You’ve helped us out a lot!

  5. jane123 netherlands My profile page joined 11/13
    Posted November 13th, 2013 at 8:26 am | # |

    maangchi, i want to make this dish, but i cant find corn syrup or rice syrup anywhere. is there a substitute? or just cook it without sirup?

    • Maangchi New York City My profile page joined 8/08
      Posted November 13th, 2013 at 10:09 am | # |

      Yes, cook it without syrup. Add a little bit of sugar according to your taste. Good luck with making delicious dakjjim!

  6. arschaaf Vancouver, Canada My profile page joined 7/09
    Posted October 17th, 2013 at 12:23 am | # |

    Can I use something else instead of the dried red peppers? Maybe some red pepper flakes? If so, how much?

  7. ARachel Pennsylvania, U.S My profile page joined 1/13
    Posted January 28th, 2013 at 9:42 am | # |

    Dear Maangchi,

    I’m 18, and I figured it was finally time to start cooking dinners for my family. I made this last night, and it was fantastic! It was the first time I’ve ever made a full meal by myself. My sisters are picky eaters when it comes to meat, but they ate it all, and even had seconds! I’ve been trying to find recipes that have veggies and lean meats because my Dad is a diabetic heart patient. This was perfect because the rice made him get full faster, and chicken is a lean meat. And the veggies were very good for him! Thank you so much! Hopefully he will let me cook more often :D (he loves cooking!)

    Rachel

    • Maangchi New York City My profile page joined 8/08
      Posted January 31st, 2013 at 9:21 am | # |

      Rachel,
      I’m sure he will let you cook more often because your food is delicious. : )
      Thank you for sharing your story! I used to cook for my siblings, too. Happy cooking!

  8. makemequiche DC My profile page joined 5/12
    Posted December 27th, 2012 at 12:51 pm | # |

    I love how your directions are easy to follow yet the taste is complex and full of flavor! This was another hit!

  9. Winchesquirrel Quebec, Canada My profile page joined 10/12
    Posted October 26th, 2012 at 7:19 am | # |

    Hello Maangchi,
    I’d like to cook this for my boyfriend but he’s allergic to both seafood and mushrooms. Is there any substitute for Oyster Sauce ? Can I simply take it out of the recipe ? What about the mushrooms ?

  10. chef Benedict Manila, Philippines My profile page I'm a fan! joined 11/11
    Posted June 8th, 2012 at 9:39 am | # |

    hi maangchi! can i ask something for this dish called dakjjim… thats one of my favorites and i love to eat! :D can i make a seafood version of that??? and what should i use if its a seafood version???

  11. Sali My profile page joined 6/12
    Posted June 7th, 2012 at 7:04 am | # |

    This recipe is so useful! It feeds even a large number of people easily. Starch noodles are very hard to find here, but even without them it’s so delicious! There are never any leftovers when I make this. Thank you Maangchi for this recipe! :D

  12. ZenMistress California My profile page joined 4/12
    Posted April 6th, 2012 at 1:16 am | # |

    I made this and it is great. Thank you for another delicious recipe!! The only problem with this recipe, is that it is too good and too hard to stop eating. Thank you, thank you!

  13. windrush austria My profile page joined 3/12
    Posted March 30th, 2012 at 2:20 pm | # |

    hi maangchi,

    i discovered your blogsite while surfing in youtube…. the moment i watched some of your recipes whooaaa ive totally fall in love with korean dishes….

    watching koreanovela is one of my obssession and each time i see korean food on tv im wondering how does it taste… ive tried this awesome dish of yours last night and guess what? my husband and i luv it…… my little boy cant eat it because its spicy so i also tried your sweet and crispy chicken… he luvs it too….

    thank you for sharing korean food with us….
    GOD BLESS and keep safe^^,

  14. OhanaMommii Connecticut My profile page joined 3/12
    Posted March 20th, 2012 at 9:54 pm | # |

    I made this dish tonight and WOW . . . I love it. Next time I make this I will make sure I have all the ingredients, I was missing the green onion and the chili peppers. My mum likes it not too hot so she liked this dish, but next time I will make sure to spice it up. I do have one question, is there supposed to be broth in this dish? I did not have any “broth” in the end. Thanks again for all your recipes, I just love you and your site.

    • Maangchi New York City My profile page joined 8/08
      Posted March 21st, 2012 at 11:17 am | # |

      I’m glad to hear that yours turned out good! “I did not have any “broth” in the end” no problem. If you want it juicier, cook it for a shorter time, then you will get some broth. It’s delicious when you mix it with rice.

  15. waronmars Australia My profile page joined 2/12
    Posted February 27th, 2012 at 5:10 am | # |

    I made this tonight and it was a huge success! One of my new favourite recipes!

  16. lmhjgsfever Hungary My profile page joined 1/12
    Posted February 10th, 2012 at 7:21 pm | # |

    can I freeze this dish

  17. lmhjgsfever Hungary My profile page joined 1/12
    Posted February 10th, 2012 at 7:20 pm | # |

    Hi is it possible to freeze this dish if yes please how

  18. napabelle Malaysia My profile page joined 12/11
    Posted December 12th, 2011 at 7:59 am | # |

    dear maangchi, I cannot find any corn syrup or rice syrup at my place so what can I use to substitute it? thank you..:)

  19. mkfever NY My profile page joined 6/11
    Posted November 30th, 2011 at 4:50 pm | # |

    hi I don’t have brown sugar what can I substitute?

  20. littletoki youngmian@gmail.com My profile page joined 2/11
    Posted November 17th, 2011 at 7:23 pm | # |

    maangchi! i made this for dinner tonight and it was really yummy :) my husband and i can’t wait to eat leftovers for dinner tomorrow. i hope you post a recipe for daktoritang soon! our favorite restaurant in college made the best daktoritang and it never tastes as good when i try making it at home. i bet your recipe would be really good!

  21. cpyc Vancouver My profile page joined 10/11
    Posted October 17th, 2011 at 5:07 am | # |

    Hi Maangchi, I love your recipes! Your cooking videos really help me get the hang of efficient cooking techniques too! I saw this chicken recipe a while ago. But have been hesitating to try because I have a 3-yr old who can’t take spicy food too well. Would the dish lose its beauty if I skip the dried red pepper, the green and red chilli peppers? How about replacing with red and green bell peppers which are non-spicy?

  22. jameslabove Beaumont, TX My profile page joined 10/11
    Posted October 15th, 2011 at 12:09 pm | # |

    Hi Maangchi,

    I just discovered your blog yesterday and I’m blown away by your dishes. Korean cuisine is sadly underrepresented in my part of the world. I’m going to try this one tonight! Looks delicious.

  23. jinpong Washington State My profile page joined 6/11
    Posted September 30th, 2011 at 7:33 pm | # |

    Maangchi
    I left you a message wondering if you missed it. I accidentally replied below someone elses’s comment. Could you please let me know what your thoughts are and why my dish turned out this way when following your directions? I must be doing something wrong.

    • Maangchi New York City My profile page joined 8/08
      Posted October 1st, 2011 at 5:57 am | # |

      Yes, as you said, cook it over medium heat or cut the potatoes into larger, or c add the potato chunks a little later. Your next batch will turn out good!

  24. Linzzification NC My profile page joined 9/11
    Posted September 29th, 2011 at 7:13 pm | # |

    I made this dish for my boyfriend on a whim because we had many of the ingredients laying around. He was in love with it, saying it was one of the best!!! I found your blog recently and have been busy making the recipes. Thank you for sharing and I look forward to making so many more

  25. Jerry Ko New York My profile page I'm a fan! joined 1/11
    Posted September 26th, 2011 at 11:20 pm | # |

    This dish with noodles and chicken sounds really delicious. I am going to have to try this one out for sure :) Thanks for sharing this recipe!

    • Maangchi New York City My profile page joined 8/08
      Posted September 27th, 2011 at 2:00 pm | # |

      Let me know how yours turns out! Happy cooking!

      • jinpong Washington State My profile page joined 6/11
        Posted September 28th, 2011 at 2:19 pm | # |

        Maangchi,
        I made this last night, turned out yummy but something went wrong somewhere. I followed your directions exactly and my potatoes became too soggy and mashed which in turn made my veggies a lol too “juk” like. I cooked on high pretty much all the way thru. Taste was good but maybe I need to cook on medium instead?!

  26. Shiredweller Vermont My profile page joined 9/11
    Posted September 23rd, 2011 at 10:50 pm | # |

    As much as I love food, (and I REALLY love food!) I didn’t think there was a food to die for until tonight when I made this. It may just be one of the most delicious things I’ve ever cooked! Love your site – I’ve tried dozens of your recipes and have developed an obsession for Korean food because of you. Thank you! 감사합니다!!

    • Maangchi New York City My profile page joined 8/08
      Posted September 25th, 2011 at 11:18 am | # |

      “It may just be one of the most delicious things I’ve ever cooked!”
      wow, I like to taste yours!

      “I’ve tried dozens of your recipes and have developed an obsession for Korean food because of you” awesome! If we meet someday face to face, we will probably have so many things regarding cooking to talk about.

  27. littleprojectsinstyle japan My profile page joined 9/11
    Posted September 20th, 2011 at 10:35 pm | # |

    thanks for this recipe! :)

    i made some for the family here and we loved it! we live in japan so we don’t have the same ingredients. i substituted a few of them! im sure the original tastes better!!

    thanks again!

    xx, zhing

  28. JC Malaysia My profile page joined 8/10
    Posted September 19th, 2011 at 4:44 am | # |

    I cooked this Dakjjim last week and it was yummy-licious! Love it! It’s easy and healthy as there were lotsa vegies in it. Thanks for the recipe, Maangchi!

  29. mokpochica Michigan My profile page I'm a fan! joined 1/09
    Posted September 18th, 2011 at 9:38 pm | # |

    Made this tonight for my husband’s birthday. I don’t think either of us had ever had it before. It was delicious! A little spicy for the kids, otherwise they would have loved it too. Next time I will put less pepper in it. This is the first dish I have ever made with cooked cucumber. I found it to be similar to cooked zucchini. I think this will be a great dish to make for company. I like it as much as chapchae and I think it seems easier to prepare.

    • Maangchi New York City My profile page joined 8/08
      Posted September 19th, 2011 at 12:41 pm | # |

      I’m glad to hear that your family enjoyed your dakjjim! Yes, cucumber gives this dish a good kick! : )

  30. Joyce Irvine, CA. My profile page I'm a fan! joined 9/09
    Posted September 17th, 2011 at 3:38 am | # |

    Hi Maangchi!!!
    I’m back! Oh my it’s been like forever. I had to reset my password because I already forgot my account info for your website. Lately because my baby is already 5 months old, I’ve been able to watch your online recipe show to catch up on what I’ve missed after being pregnant last year. I also made kimchi today!!!! Imagine, I was carrying my baby on a sling while putting on the kimchi paste into my cabbage.. hahaha…. anyway – i will try this new dish. I miss you and congratulations with all your success….

  31. vb38 My profile page I'm a fan! joined 7/10
    Posted September 15th, 2011 at 10:15 am | # |

    I made it today. It is really TO DIE FOR!!!!!!!!! Very very YUMILICIOUS!!!!!

  32. Dir en grey My profile page joined 2/11
    Posted September 14th, 2011 at 6:46 pm | # |

    Yay! I went to the Korean grocery store today and I’m going to make this for dinner! Someone remind me to take a picture of it to submit before I eat it all hahaha.

  33. pucca My profile page joined 3/11
    Posted September 14th, 2011 at 9:44 am | # |

    seems like a good fall recipe — i can’t wait to try it (with the extra touch of black bean paste!).

  34. Maha Jordan My profile page joined 12/10
    Posted September 14th, 2011 at 3:47 am | # |

    Hi Maangchi,
    Is soaking the chicken in cold water for a few minutes necessary if the chicken is fresh & not frozen like the one you used ?

  35. oksipak California My profile page joined 1/11
    Posted September 13th, 2011 at 11:12 pm | # |

    What a delectable photo! I am definitely going to try it as I like chicken. :)

  36. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted September 13th, 2011 at 6:24 pm | # |

    I learnt a secret additional ingredient for this amazing dish that is used in a famous restaurant in Insadong: add one tablespoon of uncooked black bean paste. I can’t wait to try this recipe maangchi!

    • Maangchi New York City My profile page joined 8/08
      Posted September 15th, 2011 at 6:30 pm | # |

      I usually don’t like dark dakjjim, but I’m going to try this next time I make it and compare.

      Thanks for sharing the secret!

  37. Soju123 New York, NY My profile page I'm a fan! joined 3/11
    Posted September 13th, 2011 at 4:47 pm | # |

    Very colorful and yummy looking. Can’t wait to try this!

  38. elyon Portugal My profile page joined 8/11
    Posted September 13th, 2011 at 3:56 pm | # |

    sounds quite delicious, maangchi. But, as I’ve always been doing with your recipes, I must try the veggie version of it. But it will definitely be as delicious as the original version, right?! :D

    • Maangchi New York City My profile page joined 8/08
      Posted September 15th, 2011 at 6:33 pm | # |

      Why don’t you try a variety of mushrooms for a veggie version – white mushrooms, shiitake mushrooms, oyster mushrooms, etc. Use less water than I use in the recipe, because the mushrooms have water in them.

      You have any other ideas for a vegetarian version? Let us know what you come up with!

  39. KillDeer Hamilton, Ontario My profile page joined 9/10
    Posted September 13th, 2011 at 10:44 am | # |

    Oh wow! This is my kind of meal, I will make sure to cook this up soon.

    Where did you get your new (new to me, at least I dont remember it?) wok pan thingy? And does it have a special name? It looks really good compared to my cheap flat bottomed wok.

    • Maangchi New York City My profile page joined 8/08
      Posted September 15th, 2011 at 6:36 pm | # |

      My mom gave me that pan a long time ago, but I never used it. It was really expensive. Even though I never used it, I always brought it with me wherever I moved. I usually prefer to use light and cheap pans.
      I can’t believe you noticed lol. I should use it more.

  40. mina denmark My profile page I'm a fan! joined 7/09
    Posted September 13th, 2011 at 9:55 am | # |

    omg, maangchi… so cute. “sesame oilieee!” :D
    maybe you can post a makeup video one of these days… some of us koreans are really bad at eye makeup… or maybe it’s just me. >_>


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