Korean Braised Chicken Thighs (Dak-Jjim Style)
Cut used: Thigh chicken →
Prep
15 min
Cook
40 min
Total
55 min
This braise draws on the flavors of Korean dak-jjim, simmering bone-in chicken thighs with hearty vegetables in a sauce built from soy sauce, gochujang, garlic, and a touch of sugar for balance. The chicken and vegetables cook together in one pot until the sauce reduces to a sticky, deeply savory glaze, making it a satisfying one-pot dinner that needs only rice on the side.
What Ingredients Do You Need?
- 8 (about 3 lbs) Bone-in, skin-on chicken thighs
- 1/3 cup Soy sauce
- 2 tbsp Gochujang
- 2 tbsp Brown sugar
- 2 tbsp Rice wine or mirin
- 6 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 1 tbsp Sesame oil
- 1 1/2 cups Water or chicken stock
- 1 lb Yukon gold potatoes, quartered
- 2 large Carrots, cut into chunks
- 1 large Onion, cut into wedges
- 2 Scallions, sliced, for garnish
- 1 tbsp Toasted sesame seeds, for garnish
How Do You Make Korean Braised Chicken Thighs (Dak-Jjim Style)?
- 1
Make the braising sauce
Whisk together soy sauce, gochujang, brown sugar, rice wine, garlic, ginger, and sesame oil in a bowl.
- 2
Sear the chicken
Sear the chicken thighs skin-side down in a large pot or Dutch oven over medium-high heat until golden, about 5 minutes, then flip and sear the other side for 2-3 minutes.
- 3
Add the sauce and liquid
Pour the braising sauce and water or stock over the chicken, scraping up any browned bits from the bottom of the pot.
- 4
Add the vegetables
Nestle the potatoes, carrots, and onion around the chicken, then bring the liquid to a simmer.
- 5
Braise covered
Cover and simmer over medium-low heat for 25-30 minutes, until the vegetables are tender and the chicken reaches at least 165°F internally.
- 6
Reduce the sauce
Uncover and simmer for another 5-10 minutes, spooning sauce over everything, until it thickens into a glossy glaze coating the chicken and vegetables.
- 7
Garnish and serve
Top with scallions and sesame seeds, and serve hot with steamed rice.
What Are the Pro Tips for This Recipe?
- 💡 Cut the potatoes and carrots into similar-sized chunks so they finish cooking at the same time as the chicken.
- 💡 Adjust the gochujang up or down depending on how spicy you'd like the dish; it can vary in heat by brand.
- 💡 Searing the chicken skin first, even though it will braise, adds flavor and prevents the skin from turning flabby.
- 💡 Leftovers reheat well and the flavor deepens further the next day.
