🇰🇷 Korean

Chicken Jjim

Name: Chicken Jjim
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 500 g Chicken; 1 tbsp Honey; to taste Salt; 2, halved and sliced Garlic; 4 cloves, crushed Ginger; 3 Potato; 2 Bay Leaf; 4 tbsp Soy Sauce; 2 tbsp Sesame Oil; 500 ml Stock or Broth; 1 tsp Gochugaru

🇰🇷 Korean

Braised chicken in a glossy soy-reduction with potatoes — deep, sweet-savoury jjim. About 70 minutes from fridge to table.

Prep 15 min Cook 55 min Serves 4 Hard

Ingredients

Chicken500 g
Honey1 tbsp
Saltto taste
Garlic2, halved and sliced
Ginger4 cloves, crushed
Potato3
Bay Leaf2
Soy Sauce4 tbsp
Sesame Oil2 tbsp
Stock or Broth500 ml
Gochugaru1 tsp

Optional extras

Perilla Leaveshandful, to finish

Instructions

1
Brown the chicken deeply in the Sesame Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the garlic and ginger soften in the drippings with the gochugaru.
3
Return the chicken, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the chicken yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: Korean Braised Chicken - Jjimdak (찜닭) · on YouTube