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.

Advertisement

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 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!

Advertisement

Advertisement

84 Comments:

  1. Jufield Singapore joined 10/17
    Posted October 18th, 2017 at 12:03 am | # |

    Hi Maangchi,

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

    • Maangchi New York City joined 8/08
      Posted October 19th, 2017 at 10:48 pm | # |

      Honey sounds good! You can also use sugar.

      • Jufield Singapore joined 10/17
        Posted October 20th, 2017 at 10:44 am | # |

        I’ve tried using maple syrup and it turns up to be delicious too! my family love it so much but too bad that I’ve forgotten to take down a photo of it.

  2. [email protected] Vietnam joined 10/17
    Posted October 14th, 2017 at 10:21 am | # |

    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.


    See full size image

    • Maangchi New York City joined 8/08
      Posted October 19th, 2017 at 10:43 pm | # |

      Wow it looks like mine! The shredded green onions make it look so special! Good luck with your Korean cooking.

  3. 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.

More comments to read! Jump to page: 1 2 3 4

Leave a Reply