Korean soy braised chicken (ddak jjim) for your weeknight dinner – slightly sweet and slightly salty but packed with flavor! Go to the recipe
I have officially started back-to-school shopping. My mission was to find toddler-sized winter parkas and snow pants since I did not want to be left out in the cold (quite literally) this year. Last year, my memory lapse with the East Coast winter left me shopping for a parka for my son during one of the snowiest winters when all coats were sold out and choices were slim. This time (in the middle of August) I found what I needed and Phase 1 was done.
I get a bit (okay A LOT) excited for the fall season. I love the clothes, the weather, the food – stews, braises, and roasts. It’s one of my favorite seasons. Summer heat just turns me into Queen Crankypants, and right now I could be Ultimate Warlord of Crankiverse. Anyway, tonight I was confronted with the question, “Dammit, it’s dinnertime already? What am I going to make?” I thought about making something Indian, but quickly concluded that the kids would reject it. I thought about making my quick chicken soup, but was sooo tired of it. Then, the lightbulb came on and, regardless that it was steamy outside, I would make braised chicken. Not just any old braised chicken, but Korean-style a.k.a. ddak jjim. (Jjim is a term that typically describes boiling or steaming ingredients that have been marinated. Braising seems the most similar technique to jjim.)
I threw this together tonight. I used chicken thighs since it would cook quickly and stay tender (and it was the only cut I had.) The ingredients for the sauce are similar to the marinade I use for kalbi jjim, and everything took less than an hour. It is a very flavorful salty-sweet dish that only needs to be accompanied by rice. If you have kimchi, then it completes the perfect trifecta.
This recipe has been updated. Originally published August 14, 2011.
- ⅓ cup soy sauce
- 3-4 tablespoons brown sugar
- 3 Tablespoons sesame oil
- 5-6 cloves of garlic, roughly chopped
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt
- Couple of tablespoons of cooking oil
- 1½ pounds of skinless, boneless chicken thights (I bet bone-in would taste even better)
- 8 fresh or dried shiitake mushrooms, reconstituted and sliced
- 10 ounces (roughtly 2 cups) baby carrots
- ¾ - 1 cup water
- Mix soy sauce, brown sugar, garlic, sesame oil, black pepper, salt together in a small bowl.
- Heat cooking oil in a medium-sized saucepan over medium-high heat. When oil is shimmering, brown chicken for about 3 mintues each side.
- Add mushrooms, sauce, and carrots. Add water, but do not completely cover or submerge the ingredients.
- Bring to a boil. Turn down heat to low and partially cover the saucepan with a lid. Stir occasionally.
- Simmer for about 35-40 minutes or until sauce is reduced to half and it glistens.