Korean Soy Braised Chicken Chunks
Dakganjang-jjim is a Korean soy-braised chicken dish where bone-in thigh pieces are slowly simmered with potatoes and carrots in a soy sauce marinade. The chicken absorbs the salty-sweet seasoning deeply, yielding meat that is moist and full of umami. The vegetables cook down in the braising liquid, taking on a concentrated flavor without any added spice. It is a mild, comforting dish that works well as a main or a generous side over steamed rice.
Adjust Servings
Instructions
- 1
Cut chicken and chop potato, carrot, and onion into large pieces.
- 2
Boil chicken in water and skim impurities.
- 3
Add soy sauce, sugar, and garlic and simmer for 10 minutes.
- 4
Add potato and carrot and braise for 12 minutes.
- 5
Add onion and cook 5 more minutes until sauce reduces.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Dak Ganjang Jorim (Soy Braised Chicken)
Dak ganjang-jorim is chicken thigh braised with potato in a soy sauce glaze enriched with oligosaccharide syrup, garlic, and ginger juice. As the thighs simmer, the soy base works its way between the muscle fibers, leaving the meat deeply seasoned with a glossy brown finish. Potato chunks break down slightly at the edges and soak up the braising liquid, turning starchy and satisfying. A single cheongyang chili added to the pot gives a mild, lingering kick that keeps the sweet-salty profile from becoming one-note.
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.
Korean Soy Braised Chicken Wings
Glossy, sticky Korean braised chicken wings in a sweet soy glaze - fall-off-the-bone tender and perfect as a make-ahead side dish. As the liquid reduces, the seasoning concentrates into a glossy coating on the surface of each piece. The skin becomes sticky and glazed from absorbing the sauce, while the meat inside turns soft enough to pull away from the bone easily. Ginger and green onion neutralize any gaminess, leaving a clean aftertaste. A large batch stores well in the refrigerator and reheats without losing flavor, making it a practical side dish to prepare in advance.
Korean Soy Braised Chicken Wings
Dak-nalgae-ganjang-jorim braises chicken wings in a soy sauce, sugar, and garlic mixture over medium-low heat for an extended time. The thin skin on the wings absorbs the seasoning and takes on a glossy brown coating, while the cartilage near the joints softens the longer it cooks. Ginger and green onion clean up any off-flavors and add a fresh note. As the braising liquid reduces, the remaining sauce becomes thick and concentrated. Eating the wings by hand adds a tactile element that makes this dish popular as a drinking snack as well.
Korean Braised Chicken with Radish
This braise combines bone-in chicken pieces with Korean radish and potato in a soy-and-gochugaru sauce. The radish absorbs both the chicken stock and the spiced seasoning, turning amber on the outside while going translucent within. Potato edges break down during the long simmer, thickening the sauce into a sticky glaze. Gochugaru and black pepper build a layered heat that soy sauce and sugar round off, so the dish is assertively spicy without being harsh. Reducing the liquid until it barely coats the bottom concentrates all the flavors onto the surface of each piece.
Korean Samgyeopsal Ganjang Jorim (Soy-Braised Pork Belly)
Samgyeopsal ganjang jorim is a Korean soy-braised pork belly dish where blanched pork belly is simmered with radish and onion in a soy sauce base for over forty-five minutes. Blanching first removes impurities and excess fat, leaving a clean-tasting braise. The long simmer allows soy sauce to penetrate the layered pork, building a deep flavor that is savory without being greasy. Radish chunks absorb the pork-enriched liquid and develop a richness of their own, while oligosaccharide syrup lends a natural sheen. Cooling and reheating concentrates the seasoning further, making this a strong choice for gatherings or holiday meals.