Korean · Dinner
Soy Braised Chicken with Vegetables
Dak Jjim Soy Braised Chicken
Korean home-style soy-braised chicken with potato, carrot, and onion in a glossy soy-mirin reduction, served over short-grain rice with scallion and toasted sesame seeds.
$
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
620Calories
38gProtein
22gFat
58gCarbs
12gSugar
4gFiber
1080mgSodium
105mgChol
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Instructions
1
Prep
Rinse rice until water runs clear. Peel and quarter potatoes; cut carrots into 3cm chunks; thickly slice onions; thinly slice scallions; smash garlic cloves; slice ginger. Whisk soy sauce, mirin, brown sugar, black pepper, and 700ml water together.
2
Boil
Combine rinsed rice with 240ml water in a medium saucepan, bring to a boil over high heat, cover, reduce to lowest heat, and cook 12 minutes until water absorbs. Rest covered off heat 5 minutes.
3
Sear
Heat sesame oil in a large heavy pot over medium-high. Add chicken skin-side down, brown 5 minutes until skin turns deep golden. Add onions, garlic, and ginger; stir-fry 90 seconds over medium-high until onion just softens.
4
Braise
Pour whisked soy mixture into the pot and bring to a boil over high heat. Add potatoes and carrots, reduce to low, cover, and braise 24 minutes until chicken yields to a fork and potatoes are tender.
5
Reduce
Uncover pot, raise heat to medium-high, and reduce sauce 5 minutes, stirring occasionally, until it coats the back of a spoon and clings to the chicken pieces.
6
Plate
Mound rice in wide bowls, arrange chicken and vegetables alongside, spoon glaze over top, scatter scallions and toasted sesame seeds.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) chicken thigh, bone-in and skin-on
- 170g (6 oz) short-grain white rice
- 400g (14.1 oz) waxy potato
- 140g (4.9 oz) carrot
- 200g (7.1 oz) yellow onion
- 2 scallions
- 90ml (1/4 cup + 2 tbsp) soy sauce
- 40ml (2.7 tbsp) mirin
- 30g (1 oz) light brown sugar
- 20ml (1.3 tbsp) toasted sesame oil
- 8 garlic cloves
- 20g (0.7 oz) fresh ginger
- 940ml (4 cup) water
- 10g (2 tsp) toasted sesame seeds
- 1 tsp freshly ground black pepper