Ingredients with Measurements:
- 2 lbs of chicken thighs, bone-in and skin-on
- 1 large onion, sliced
- 4 cloves of garlic, minced
- 1 inch of ginger, sliced
- 2 tbsp of soy sauce
- 2 tbsp of oyster sauce
- 1 tbsp of sugar
- 1 tbsp of sesame oil
- 1 tbsp of vegetable oil
- 1 cup of water
- 2 green onions, sliced
- 1 tbsp of toasted sesame seeds
Special equipment needed:
- Large pot with a lid
Step-by-step instructions:
1. Heat the vegetable oil in the pot over medium-high heat.
2. Add the chicken thighs, skin-side down, and cook until browned, about 5 minutes. Flip and brown the other side for another 5 minutes.
3. Remove the chicken from the pot and set aside.
4. In the same pot, add the onion, garlic, and ginger. Cook until the onion is translucent, about 5 minutes.
5. Add the soy sauce, oyster sauce, sugar, sesame oil, and water. Stir to combine.
6. Return the chicken to the pot, making sure it is submerged in the sauce.
7. Cover the pot with the lid and bring the sauce to a boil.
8. Reduce the heat to low and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
9. Remove the chicken from the pot and set aside.
10. Increase the heat to high and cook the sauce until it thickens, about 5 minutes.
11. Return the chicken to the pot and coat it with the thickened sauce.
12. Garnish with sliced green onions and toasted sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
5. Temperature:
Medium-high heat for browning the chicken
Low heat for simmering the sauce
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Protein: 35g
Carbohydrates: 15g
Fiber: 2g
Sugar: 8g
Sodium: 800mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.
- Sugar can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add sliced carrots, potatoes, or mushrooms to the pot for additional vegetables.
- Use beef or pork instead of chicken for a different protein.
- Add gochujang (Korean chili paste) for a spicy kick.
Tips and tricks:
- Make sure to brown the chicken before braising to add flavor and texture.
- Use a pot with a tight-fitting lid to keep the moisture in.
- Don't overcrowd the pot with too much chicken, as it will affect the cooking time and result in unevenly cooked chicken.
Storage instructions:
Store leftover Dakjjim in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Dakjjim in a shallow bowl with the sauce spooned over the chicken.
Garnishes:
Garnish with sliced green onions and toasted sesame seeds.
Pairings:
Serve with steamed rice and kimchi for a complete meal.
Suggested side dishes:
- Steamed rice
- Kimchi
- Stir-fried vegetables
- Pickled radish
Troubleshooting advice:
- If the sauce is too thin, cook it for a few more minutes to thicken it.
- If the chicken is not cooked through, simmer it for a few more minutes until it is tender.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Dakjjim is a traditional Korean dish that is often served during special occasions or family gatherings. It is a popular comfort food that is enjoyed by many Koreans.
Flavor profiles:
Dakjjim has a savory, slightly sweet, and umami flavor from the soy sauce and oyster sauce. The sesame oil adds a nutty flavor, while the ginger and garlic add a subtle spiciness.
Serving suggestions:
Serve Dakjjim as a main dish for lunch or dinner.
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Region: Korean