Korean Braised Chicken with Vegetable (Dakjjim)

Today I made “Dakjjim” which I learned from Maangchi. Purely coincidental that I learned this wonderful dish. It’s simple to make  but packed with wonderful flavor. Thank you, Maangchi! I’ve since prepared this to both Korean and non-Korean friends, it always get two thumbs up! This recipe below is adapted from Maangchi’s version.

2 – 3 lbs of chicken thighs, rinsed clean
2 tbsp vegetable oil
1/4 cup corn syrup
1/4 cup soysauce
1/4 cup oyster sauce
1 tbsp brown sugar
5 pieces of dried red pepper (or 1/2 tbsp of red pepper flakes)
5 shitake mushroom, soaked until soft
3 cups of water from shitake mushroom water
3 cloves of garlic, minced
1 tbsp of ginger, minced
1 cup of carrots, thinly sliced
roasted sesame seed
Glass noodle, soaked in cold water until soft
1/2 tbsp of sesame oil
3 scallions, chopped for garnish

1. Heat vegetable oil in the pot, add dried red pepper and stir for two minutes to release chili oil. Discard the red peppers (they will burn if you keep them).
2. Combine soy sauce, brown sugar, oyster sauce and corn syrup. Set aside.
3. Brown both sides the cleaned and drained chicken in the pot.
4. Add garlic and ginger. Stir.
5. Add #3 and the 3 cups of water.
6. Add mushrooms, carrots and any vegetables you want to add.
7. Bring water to a boil.
8. Then add glass noodles and simmer pot with medium heat for about 30 minutes until chicken becomes tender.
9. Keep stirring to mix flavors. Noodle will absorb the liquid.
10. Sprinkle sesame seed, sesame oil and garnish with scallion to serve.

Tagged as: braising, chicken, dakjjim, Korean