Korean Braised Chicken (Dakjjim)

I grew up eating this dish in the fall and winter months. This simple dish is so flavorful and is great alone, on a bed of rice, with a salad, whatever floats your boat. I had a friend in the 3rd grade that I’m pretty sure our relationship was based on how often I would invite her over to eat this meal at our house.

Traditionally my dad would make this with chicken drumsticks and thighs, served with rice. This is a twist on the traditional Dakjjim (translates to boiled/steamed chicken), because I just really love to braise meat and wanted to make this dish my own. I love to cook simple meals but I tend to gravitate toward braised and slow cooked meals because my downtime is usually around when one of the kids goes down for an afternoon nap. I do all the prep and searing and let the oven do the rest of the work as the gremlins, I mean children, wake up.

This dish is so umami, the chicken comes out so tender, and your soy sauce/savory loving kids will enjoy it!

-Jenny

Print Recipe

Korean Braised Chicken (Dakjjim) Yum

This simple dish is so flavorful and is great alone, on a bed of rice, with a salad, whatever floats your boat.

Course

Main Dish

Cuisine

Korean

Prep Time

20 minutes

Cook Time

45 minutes

Servings

people

Ingredients

• 6 chicken thighs, bone-in skin on)
• 4-5 small/medium carrots cut into chunks
• 3 red potatoes (I cut mine in half and then each half into thirds)
• 3 cloves garlic minced
• 1/2 cup soy sauce
• 1 teaspoon ground ginger
• 1/2 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1/2 cup chicken stock/water optional
• Salt & Pepper to taste

Course Main Dish Cuisine Korean Prep Time 20 minutes Cook Time 45 minutes Servings people Ingredients 6 chicken thighs, bone-in skin on) 4-5 small/medium carrots cut into chunks 3 red potatoes (I cut mine in half and then each half into thirds) 3 cloves garlic minced 1/2 cup soy sauce 1 teaspoon ground ginger 1/2 tablespoon brown sugar 1 teaspoon sesame oil 1/2 cup chicken stock/water optional Salt & Pepper to taste

Instructions

1. Preheat oven to 400
2. In a medium mixing bowl add garlic, soy sauce, ground ginger, brown sugar, sesame oil, chicken stock/water (if using), and freshly grated black pepper
3. Season chicken thighs with salt and fresh cracked black pepper on both sides. In a hot dutch oven, add 1 tablespoon olive oil and sear chicken (skin side down first) in batches.
4. After searing all pieces of chicken in batched, add cut carrots and potatoes into hot pan (there should be a good amount of oil in the dutch oven from the chicken skin), and stir for 1-2 minutes. Add the sauce mixture, place chicken thighs (skin side up) back into the pan on top of the vegetable and sauce. Cover and place in oven for 20 minutes. You want the internal temp to be at 160 degrees or up.
5. Finish cooking uncovered for 10 minutes to crisp up the chicken skin. If you like a little extra color, put your oven on broil for a couple of mins but keep a close eye at this temp.

Recipe Notes

The recipe does not need the extra braising liquid. I like to add extra liquid and spoon some out before it cooks uncovered and reduce the liquid into a sauce in a saucepan.