Korean Dak Ganjang Jorim (Soy Braised Chicken)
Simmer 700 g bite-size boneless chicken thigh, patted thoroughly dry, in the soy braising sauce over medium heat for 15 minutes, skimming the foam. Add large potato cubes and thick onion strips and braise on medium-low for 15 more minutes. Add the sliced cheongyang chili and cook uncovered another 5 minutes, until a shallow layer of sauce remains and the potato is tender.
Quick answer
- Total time
- 53 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Chicken thighs go straight into the soy braising liquid without browning, so the seasoning works between the fibers and the meat ends up glossy brown and seasoned through.
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Big chunks of potato soften at the edges and drink up the sauce, turning fluffy and starchy.
Ingredients
Instructions
- 1
Cut 700 g boneless chicken thigh into bite-size pieces and pat thoroughly dry with paper towels.
Removing moisture helps the sauce coat evenly later.
- 2
Cut 220 g potato into large cubes and slice 160 g onion into thick strips.
- 3
Combine 5 tbsp soy sauce, 450 ml water, 2 tbsp oligosaccharide syrup, 1 tbsp garlic, and 1/2 tsp ginger juice in a bowl to make the braising sauce.
- 4
Place the chicken and braising sauce in a pot and simmer over medium heat for 15 minutes.
Skim off any foam that rises to keep the broth clear.
- 5
Add potato and onion and braise over medium-low heat for 15 more minutes.
The potatoes absorb the broth and turn tender as the seasoning soaks in.
- 6
Slice the cheongyang chili diagonally and add it.
Simmer uncovered for 5 more minutes, until only a shallow layer of sauce remains and the potato is tender.
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