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 peppers, red chili peppers, ground black pepper, toasted sesame oil, and toasted sesame seeds.
Directions
Total preparation time: 50 mins to 1 hour.
Prepare chicken and noodles:
- 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).
- Rinse the chicken in cold water and soak it for a few minutes. Drain and set aside.
- Soak 100 grams (3.5 ounces) of starch noodles in cold water.
Make sauce:
- 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:
- Cut 3 peeled medium sized potatoes into 1½ inch thick chunks.
- Slice 1 medium sized carrot into slices 1/8 inch thick.
- Slice 1 medium sized onion.
- Chop up 1 red chili pepper and 2 green chili peppers.
- Slice 1 cup’s worth of white mushrooms into bite-sized chunks.
- Cut 5-7 green onion stalks into pieces 2 inch long.
- Shred the white parts of the green onions thinly lengthwise, and soak in cold water for 10 minutes before draining.
Let’s cook!
- Heat up a wok or a shallow skillet. Add 1-2 tbs vegetable oil.
- 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.
- 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. - Stir the chicken with a wooden spoon a few times. Let it cook with the lid open for about 3-5 minutes.
- Turn the chicken over, give it a quick stir, and let it cook with the lid open for another 3-5 minutes.
- Add minced garlic and ginger and stir it for a minute.
- Add the potato chunks, the sauce, and 2½-3 cups of water. Cook for 10 minutes over high heat with the lid closed.
- Open the lid and add carrot and onion and continue cooking for another 10 minutes. Keep the lid open.
- 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.
- Turn off the heat and add 2 ts ground black pepper and 1 tbs toasted sesame oil. Mix it together
- Transfer to a serving plate and garnish with chopped green onions and sprinkle some sesame seeds over top before serving.
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
awesome!
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!
Happy cooking!
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^^,
I wish you continued success in Korean cooking! Cheers! : )
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.
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.
I made this tonight and it was a huge success! One of my new favourite recipes!
yay! Congratulations!
can I freeze this dish
I wouldn’t freeze this because the texture of each ingredient will turn soggy.
Hi is it possible to freeze this dish if yes please how
dear maangchi, I cannot find any corn syrup or rice syrup at my place so what can I use to substitute it? thank you..:)
sugar .. just sayin’
hi I don’t have brown sugar what can I substitute？
Use white sugar or honey.
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!
hooray! lol, awesome news! daktoritang is called dakbokkeumtang these days. I filmed it during my Gapshida tour with Sarah Moore in Amsterdam. It will be edited and posted later. You must love chicken dish. : ) https://www.maangchi.com/blog/gapshida-amsterdam
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?
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.
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.
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!
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
ahh, great news! “I found your blog recently and have been busy making the recipes.” Happy cooking! If you want to share your food photos with me and my readers, upload them here. https://www.maangchi.com/photos/upload
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!
Let me know how yours turns out! Happy cooking!
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?!