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, toasted sesame oil, and toasted sesame seeds.


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 2½ 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 toasted 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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  1. PJ0125 Pasadena CA joined 3/19 & has 1 comment

    Dear Maangchi,

    My husband and I don’t eat potatoes, what could we use to replace it and not affect the flavor of this dish? Thank you so much!


  2. maloudelim Manila joined 1/19 & has 4 comments
  3. Ixj3ivivxi Oakland joined 12/18 & has 8 comments
  4. Mshelen San jose joined 12/18 & has 1 comment

    Is this recipe spicy? Would it not be good if I took out all peppers in the recipe for the kids?

  5. Jiajia Seoul joined 9/18 & has 3 comments

    Hi maangchi~♡
    I always love your recipes and it always turned out delicious as well~!!! So my auntie suddenly want to eat spicy jjimdak so I made it through your recipe with some self modification, I add some chilli powder ( 고춧가루 ) and more chillies (청양고추) in it… turned out very nice!!!! Thank you for always sharing nice food recipes!!!

  6. ACH California joined 6/18 & has 1 comment

    Came out so Delicious! Thank you !! I will be using this recipe for a lifetime.

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  7. Arto Leipzig joined 3/15 & has 1 comment

    Really love this recipe Maangchi! Made it quite often already just like many of your recipes. I just wanted to point out that this recipe doesn’t state how much garlic and ginger is used. At some point we just have to add it, which can be confusing for some. I just looked at rhe picture and always use a lot of garlic and it always turns out delicious!!
    Thank you for inspiring us!
    Kind regards,

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  8. Jufield Singapore joined 10/17 & has 3 comments

    Hi Maangchi,

    i do not have any of the rice or corn syrup, can i replace it with honey instead?

  9. Hello, I like all your recipes. Today I triedn the 닭찜, we enjoyed with bread and white rice. I believe that next time will came soon. 감사합니다.

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  10. Ranglynn Austin, TX joined 7/17 & has 1 comment

    Such a lovely chicken flavor, so delicious! Made for my husband and he loves it. Already asking for it again and we have leftovers! Thanks for making these dishes accessible and bringing this flavor to my house.

  11. AngieFNLee Melaka joined 2/16 & has 4 comments

    Hi Maangchi,
    I made this today for lunch. It is so so so good. I forgotten to add in the sesame seed in my pic. My gravy was absorb by the starch noodle. Do you think I can omit the noodle?

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  12. Fany joined 12/15 & has 20 comments

    Can I add gochujang instead of red chili peppers and red peppers? Because I have really big container of gochujang and its date of use will end soon and I try to add gochujang to every recipe And how much gochujang paste should I use?

  13. Omg Maangchi! This dish is the very, very best thing I have cooked from your recipes thus far. I had no idea as to what kind of taste to expect (all I could think was spicy) but I’ll tell you what, I almost cried when I tasted my finished dish! It was such taste explosion in my mouth! I was so happy and proud of myself. Lol!!! I mistakenly didn’t but the”glass” noodles but the ones I did but were good also. I never go wrong with any of your recipes. Thank you so much! And thanks to my 15 year old for suggesting a Korean chicken dish tonight. :-) :-)

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  14. mcgo11 Philippines joined 10/12 & has 4 comments

    Dear Maangchi,
    When do we add the prepared sauce? Is it in step 9 of the procedure?

  15. tpdullum Northwest Washington State joined 8/12 & has 7 comments

    20 years of Korean cooking and I made this for the first time tonight. It was a big hit with my Hanoi student, my Shanghai student and my own nephew. I’ll definitely make this again. Thank you for the great recipe.

  16. inspirational food porterville joined 4/13 & has 2 comments

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

  17. mylovesaranghae Philippines joined 6/14 & has 1 comment

    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.

  18. hajime_hajima NY joined 6/14 & has 1 comment

    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!

  19. tangerineteach Queens joined 1/14 & has 1 comment

    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!

  20. jane123 netherlands joined 11/13 & has 1 comment

    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?

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