How to Love Appetizing Spicy Korean Style Soy Braised Chicken

Ola Phelps
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How to Love Appetizing Spicy Korean Style Soy Braised Chicken
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How to Love Appetizing Spicy Korean Style Soy Braised Chicken Delicious, fresh and tasty.

Spicy Korean Style Soy Braised Chicken. Jjimdak, Korean Soy Braised Chicken Recipe! Jjimdak is my absolute favorite braised chicken and it so will you after you tried! It is savory, meaty, sweet, spicy and garlicky… OH-SO-DELICIOUS!!

Slightly less developed flavor, but still tasty.

Jjimdak (찜닭) is a braised chicken dish.

Jjim generally refers to dishes that are steamed, stewed or braised in a sauce, and dak means chicken.

You can cook Spicy Korean Style Soy Braised Chicken using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Spicy Korean Style Soy Braised Chicken

  1. You need 3 pounds of bone-in, skin-on chicken drums, thighs, or whole wings.

  2. It’s of salt.

  3. You need 1 Tablespoon of oil.

  4. It’s 1 of large potato, peeled and cut into 1.5-inch cubes.

  5. It’s 1 of medium yellow onion, sliced into 1/2" thick slices, vertically.

  6. Prepare 1/2 of a bell pepper (any color), sliced into 1/2" thick slices, vertically.

  7. Prepare 5 cloves of garlic, peeled and smashed.

  8. You need of optional: 1 or 2 jalapeños or serranos, halved.

  9. Prepare 1 cup of rice wine (I used Korean rice wine, but you can use a drier sake, or even a drier white wine in a pinch).

  10. You need 1/4 cup of regular soy sauce.

  11. It’s 2 Tablespoons of gochujang (Korean red chili paste - you can use sriracha as a substitute if you don't have gochujang).

  12. Prepare 3 Tablespoons of white sugar.

These two syllables can be reversed, so jjimdak is also called dakjjim (닭찜).

A popular spicy version is known as Andong jjimdak (안동찜닭).

Kim Soo Mi does it again with a spicy braised chicken recipe.

It's a spicy salty and slightly sweet savory stew-like dish that is hearty with potatoes, carrots and onions.

Spicy Korean Style Soy Braised Chicken step by step

  1. Lightly season the chicken pieces on both sides with salt..

  2. In a large pot or Dutch oven, sear each piece of chicken in the Tablespoon of oil over medium high heat in for 3 minutes per side and set aside, outside of your pot..

  3. In the same pot, saute the onion, bell pepper, potatoes, chilies, and garlic until the onions begin to turn translucent, about 2 minutes or so..

  4. Turn the heat down to medium, pour in the wine, and deglaze the pan, scraping all the yummy chicken fond off the bottom of the pan..

  5. Add in the rest of the seasoning ingredients - soy sauce, gochujang, sugar - and stir to mix and incorporate all seasonings thoroughly..

  6. Add chicken back in the pot in one layer, turn the heat back up to medium high, and bring to a gentle boil (this should take 3 or 4 minutes)..

  7. Turn the heat down to medium low and simmer with the lid slightly askew for 20 minutes..

  8. Flip each piece of chicken and let it braise on the other side, uncovered, for another 25 minutes..

Dip marinated chicken into batter, coat evenly then place in dry Korean fried chicken mix, coat well.

This is my recipe for dakbokkeumtang, or spicy braised chicken, also called dakdoritang.

Many people have requested this dish over the years.

This video was filmed in Amsterdam with Sarah Moore as part of my Gapshida project.

Heat oil over medium-high heat in a cast iron or other heavy skillet until shimmering.