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, 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. Sali joined 6/12 & has 12 comments

    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

  2. ZenMistress California joined 4/12 & has 7 comments

    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!

  3. windrush austria joined 3/12 & has 2 comments

    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^^,

  4. OhanaMommii Connecticut joined 3/12 & has 4 comments

    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 joined 8/08 & has 12,045 comments

      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.

  5. waronmars Australia joined 2/12 & has 1 comment

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

  6. lmhjgsfever Hungary joined 1/12 & has 18 comments

    can I freeze this dish

  7. lmhjgsfever Hungary joined 1/12 & has 18 comments

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

  8. napabelle Malaysia joined 12/11 & has 1 comment

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

  9. mkfever NY joined 6/11 & has 4 comments

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

  10. littletoki joined 2/11 & has 5 comments

    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!

  11. cpyc Vancouver joined 10/11 & has 1 comment

    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?

  12. jameslabove Beaumont, TX joined 10/11 & has 2 comments

    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.

  13. jinpong Washington State joined 6/11 & has 10 comments

    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.

  14. 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

  15. Jerry Ko New York joined 1/11 & has 9 comments

    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!

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