Korean Soy Braised Chicken
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. 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.
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Instructions
- 1
Soak chicken in cold water for 10 minutes to remove blood.
- 2
Cut potato, carrot, and onion into large chunks.
- 3
Add chicken, water, soy sauce, sugar, and garlic to a pot and bring to a boil.
- 4
Reduce to medium heat, simmer 20 minutes, then add vegetables.
- 5
Braise 15 more minutes until vegetables are tender and sauce is reduced.
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