korean braised chicken thighs with vegetables
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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prep time
20 Min
cook time
45 Min
method
Stir-Fry
yield
4 serving(s)
Ingredients
- CHICKEN AND NOODLES:
- 8 large boneless chicken thighs (you can use breasts, but thighs impart a better flavor)
- 3.5 oz - starch noodles (korean vermicelli noodles)
- SAUCE
- 1/4 cup - low-sodium soy sauce
- 1/4 cup - oyster sauce
- 1/4 cup - rice syrup (or honey)
- 1 tablespoon dark brown sugar
- VEGETABLES:
- 1 to 2 tablespoons vegetable oil
- 2 - dried red peppers, cut into 1/2-inch strips
- 3 cloves fresh garlic, minced
- 1 teaspoon 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 stalks 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 teaspoon black pepper
- 1 tablespoon sesame oil, for garnish
- 1 to 2 teaspoons sesame oil
- TO SERVE
- 4 servings - cooked white rice
How To Make korean braised chicken thighs with vegetables
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Step 1Optional 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.
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Step 2Soak chicken pieces in water for 10 minutes, then drain; set aside.
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Step 3Soak noodles in cold until plump, then drain and set aside.
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Step 4Sauce: Combine soy sauce, oyster sauce, rice syrup (or honey) and brown sugar in a bowl; set aide.
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Step 5Heat 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.
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Step 6Stir 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.
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Step 7Add carrot and onion, and cook another 10 minutes, uncovered.
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Step 8Add 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.
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Step 9Remove 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.
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