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
- 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).
- Combine soy sauce, brown sugar, oyster sauce and corn syrup. Set aside.
- Brown both sides the cleaned and drained chicken in the pot.
- Add garlic and ginger. Stir.
- Add #3 and the 3 cups of water.
- Add mushrooms, carrots and any vegetables you want to add.
- Bring water to a boil.
- Then add glass noodles and simmer pot with medium heat for about 30 minutes until chicken becomes tender.
- Keep stirring to mix flavors. Noodle will absorb the liquid.
- Sprinkle sesame seed, sesame oil and garnish with scallion to serve.