Korean Braised Chicken (Dakjjim)
This simple dish is so flavorful and is great alone, on a bed of rice, with a salad, whatever floats your boat.
Servings Prep Time
3-4people 20minutes
Cook Time
45 minutes
Servings Prep Time
3-4people 20minutes
Cook Time
45 minutes
Ingredients
  • 6 chicken thighs, bone-inskin on)
  • 4-5 small/medium carrotscut into chunks
  • 3 red potatoes(I cut mine in half and then each half into thirds)
  • 3cloves garlicminced
  • 1/2cup soy sauce
  • 1teaspoon ground ginger
  • 1/2tablespoon brown sugar
  • 1teaspoon sesame oil
  • 1/2cup chicken stock/wateroptional
  • 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.