Korean Braised Chicken Thighs with Vegetables

Korean Braised Chicken Thighs With Vegetables Recipe

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Vickie Parks


This is a classic Korean dish called Dakjjim (dak = chicken, jjim = braise or steam). There are countless versions of this dish that varies from region to region and from family to family. This version is a typical example of the traditional version from the Andong region of Korea. It's all about a simple touch of heat and a whole lot of flavor from fresh ingredients.

Don't be put off by the long list of ingredients in this recipe nor the number of steps in the instructions. It's actually quite easy to prepare and is fairly fast from beginning to end.


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20 Min
45 Min



  • 8 large
    boneless chicken thighs (you can use breasts, but thighs impart a better flavor)
  • 3.5 oz
    starch noodles (korean vermicelli noodles)

  • 1/4 cup
    low-sodium soy sauce
  • 1/4 cup
    oyster sauce
  • 1/4 cup
    rice syrup (or honey)
  • 1 Tbsp
    dark brown sugar

  • 1 to 2 Tbsp
    vegetable oil
  • 2
    dried red peppers, cut into 1/2-inch strips
  • 3 clove
    fresh garlic, minced
  • 1 tsp
    ground ginger
  • 3 medium
    potatoes, peeled and cut into 1-inch chunks
  • 1 medium
    carrot, sliced into 1/8-inch rounds
  • 1 medium
    white onion, halved and then each half cut into 6 wedges
  • 5 stalk(s)
    green onion (dark green parts only), cut into 2-inch strips (note: white and light green tips can be used for garnish, see step #1)
  • 2 small
    red chili peppers, chopped
  • 1 small
    green chili pepper, chopped
  • 1 cup
    whole white mushrooms (or button mushrooms), quartered
  • 1 medium
    zucchini, quartered and then each quarter cut into 1-inch strips (not peeled)
  • 1 tsp
    black pepper
  • 1 Tbsp
    sesame oil, for garnish
  • 1 to 2 tsp
    sesame oil

  • 4 servings
    cooked white rice

How to Make Korean Braised Chicken Thighs with Vegetables


  1. Optional step:
    Shred the white and light green parts of the green onion into thin "feathered" strips. Soak the strips in cold water for 10 minutes. Drain well, and set aside to use as a garnish.
  2. Soak chicken pieces in water for 10 minutes, then drain; set aside.
  3. Soak noodles in cold until plump, then drain and set aside.
  4. Sauce:
    Combine soy sauce, oyster sauce, rice syrup (or honey) and brown sugar in a bowl; set aide.
  5. Heat oil in a wok or large skillet. Add chicken to skillet (add more oil if needed) and cook, uncovered, for about 6 or 7 minutes, turning chicken often for even cooking.
  6. Stir in garlic and ginger, and cook another minute. Stir in potato chunks, the sauce, and water. Cover wok (or skillet) with a lid, and let simmer 10 minutes over high heat.
  7. Add carrot and onion, and cook another 10 minutes, uncovered.
  8. Add the noodles, red chile peppers, green chile pepper, mushrooms, and zucchini. Cook uncovered, stirring frequently, over high heat, for 8 to 10 minutes or until braising liquid has thickened and noodles are translucent.
  9. Remove from heat source, and stir in pepper and sesame oil. Transfer to serving platter, and garnish with the "feathered" green onion tips (if using), then sprinkle sesame seeds on top. Spoon over cooked white rice, and serve immediately.

Printable Recipe Card

About Korean Braised Chicken Thighs with Vegetables

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Korean

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