Dakjjim Korean Chicken Stew Food
DAKJJIM (KOREAN CHICKEN STEW)
My husband's mother introduced me to Korean food with this recipe, which instantly shot up my list of all-time favorites. Serve with a small amount of broth over hot white rice.
Provided by Leby
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h55m
Yield 8
Number Of Ingredients 11
Steps:
- Mix chopped onion, soy sauce, brown sugar, garlic, sesame oil, and black pepper in a large bowl to make marinade. Add chicken thighs; soak for at least 20 minutes.
- Spread onion rings on the bottom of a large pot. Place chicken thighs, with some of the marinade, on top. Pour in water to fill the pot halfway. Bring to a boil; reduce heat to medium-low and cook until chicken thighs are tender, about 1 hour 30 minutes. Add carrots and jalapeno peppers. Cook until carrots are soft, about 30 minutes more.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 27.2 g, Cholesterol 103 mg, Fat 13.1 g, Fiber 2.8 g, Protein 31.1 g, SaturatedFat 3.4 g, Sodium 1031 mg, Sugar 19.1 g
JJIMDAK (KOREAN BRAISED CHICKEN)
Here's how to make a hearty, flavorful Korean braised chicken dish, jjimdak! It's very easy to make at home with a few basic ingredients! Simply omit the chili peppers for a mild version.
Provided by Hyosun
Categories Main
Time 50m
Number Of Ingredients 19
Steps:
- Soak the starch noodles in warm water for about 30 minutes while preparing the other ingredients. Drain well before using.
- Clean the chicken and cut into small pieces. Trim off excess fat.
- Cut the potatoes in chunks (about 1-1/2 inch) and soak them in water while preparing the other vegetables. Cut the carrot, mushrooms, and onion into bite-sized pieces.
- Add the chicken pieces to a large pot. Pour 3 cups of water over the chicken. (You should reduce the amount of water if not using the noodles.) Add the sauce ingredients except sesame oil and seeds. Bring it to a boil over high heat, uncovered, and continue to boil for about 10 minutes. Skim off the foam.
- Add the potatoes, carrot, mushrooms, onion, dried whole red chili peppers if using, garlic and ginger. Cover, and cook for 8 to 10 minutes. You may see that there still is a lot of liquid, but the potatoes and starch noodles will soak up a lot of the liquid.
- Gently mix in the green chili peppers (or jalapenos), scallions and starch noodles, and continue to cook, uncovered this time, for an additional 3 minutes. Stir in the sesame oil. Garnish with the sesame seeds to serve.
DAKJJIM (KOREAN CHICKEN STEW)
My husband's mother introduced me to Korean food with this recipe, which instantly shot up my list of all-time favorites. Serve with a small amount of broth over hot white rice.
Provided by Leby
Categories Chicken Soup
Time 2h55m
Yield 8
Number Of Ingredients 11
Steps:
- Mix chopped onion, soy sauce, brown sugar, garlic, sesame oil, and black pepper in a large bowl to make marinade. Add chicken thighs; soak for at least 20 minutes.
- Spread onion rings on the bottom of a large pot. Place chicken thighs, with some of the marinade, on top. Pour in water to fill the pot halfway. Bring to a boil; reduce heat to medium-low and cook until chicken thighs are tender, about 1 hour 30 minutes. Add carrots and jalapeno peppers. Cook until carrots are soft, about 30 minutes more.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 27.2 g, Cholesterol 103 mg, Fat 13.1 g, Fiber 2.8 g, Protein 31.1 g, SaturatedFat 3.4 g, Sodium 1031 mg, Sugar 19.1 g
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