Korean Soy Braised Chicken

Quick answer

Total time: 60 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Dak-jjim is bone-in chicken braised with potato, carrot, and onion in a sauce of soy sauce, sugar, and garlic.

Juices released from the bones meld with the soy seasoning to form a glossy, concentrated gravy, and the vegetables absorb this liquid so they are seasoned all the way through. Sugar tempers the saltiness of the soy into a clear sweet-salty balance that coats every piece. Cooking with the lid on over medium heat first, then removing the lid to reduce the sauce, is what creates the glossy coating that defines a well-made dak-jjim. Served in a hot stone pot at the center of the table, it is one of the most familiar home-cooked dishes in Korean cuisine, well-suited for a shared family meal.

Ingredients

servings

IngredientAmountUnit

bone-in chicken pieces900 gg

potato250 gg

carrot120 gg

onion1 eaea

soy sauce6 tbsptbsp

sugar1½ tbsptbsp

minced garlic1 tbsptbsp

water500 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Soak 900 g bone-in chicken pieces in cold water for 10 minutes to draw out blood.

If the water turns pink, change it once or twice, then drain the chicken well in a colander.
2

Prep

Cut 250 g potato into large chunks and trim sharp edges lightly so they do not break apart too quickly.

Slice 120 g carrot on the diagonal, then cut 1 onion into thick strips.
3

Control

Put the chicken in a pot with 500 ml water, 6 tablespoons soy sauce, 1.5 tablespoons sugar, and 1 tablespoon minced garlic.

Bring it to a boil over high heat and skim off the foam as it rises.
4

Control

Once boiling, lower to medium heat, cover, and braise for 20 minutes.

The liquid should bubble steadily but not splash hard, so reduce the heat if needed to keep the chicken mostly covered.
5

Control

Add the potato, carrot, and onion, then spoon the sauce over them to coat evenly.

Cover again and cook over medium heat for 12 to 15 minutes, until a chopstick slides easily into the potato.
6

Finish

Uncover and reduce for 5 to 8 minutes more, until the sauce is glossy and lightly pooled at the bottom.

Stir gently along the base so it does not stick, then serve in a stone pot or bowl.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Dak-jjim highlights bone-in chicken braised in a soy base to form a naturally glossy gravy.
Finish cue: Uncover and reduce for 5 to 8 minutes more, until the sauce is glossy and lightly pooled at the bottom.
Avoid this: Cut 250 g potato into large chunks and trim sharp edges lightly so they do not break apart too quickly.