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.


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 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!




  1. Ranglynn Austin, TX joined 7/17
    Posted July 9th, 2017 at 1:42 am | # |

    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.

  2. AngieFNLee Melaka joined 2/16
    Posted December 10th, 2016 at 7:20 am | # |

    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?

    See full size image

  3. Fany joined 12/15
    Posted September 18th, 2016 at 5:59 pm | # |

    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?

  4. NicoleG joined 3/15
    Posted December 19th, 2015 at 10:07 pm | # |

    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. :-) :-)

    See full size image

    • Maangchi New York City joined 8/08
      Posted December 20th, 2015 at 11:28 am | # |

      Thank you for sharing your story and the photo with me and my other readers! I hope your homemade KFC makes your 15 year old happy tonight! : )

  5. mcgo11 Philippines joined 10/12
    Posted October 5th, 2015 at 10:09 pm | # |

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

    • Maangchi New York City joined 8/08
      Posted October 6th, 2015 at 4:08 am | # |

      Check out step 7 in the recipe here
      “Add the potato chunks, the sauce, and 2½-3 cups of water. Cook for 10 minutes over high heat with the lid closed.”

      Good luck with making delicious dakjjim!

      • mcgo11 Philippines joined 10/12
        Posted October 6th, 2015 at 5:56 am | # |

        Whoops….i missed step 7.
        Thank you for pointing it out to me.
        Will prepare Dakjjim! ☺☺☺

  6. tpdullum Northwest Washington State joined 8/12
    Posted April 25th, 2015 at 12:25 am | # |

    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.

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