| www.maangchi.com Dakjjim is braised chicken with vegetables. Dak (닭) is chicken and jjim (찜) is a cooking term for "braise" or "steam." So dakjjim is also called jjimdak. There are a few different versions of jjimdak in Korean cuisine, depending on the region it comes from and the ingredients used. The popular Andong jjimdak is a special dish from the city of Andong. This dakjjim recipe that I'm introducing to you to today is Andong style, which so many people have requested. I'll post a hot and spicy dakjjim (called dakbokkeumtang or dakdoritang) recipe someday in the future. Ingredients for 4 servings: Chicken thighs, starch noodles, soy sauce, oyster sauce, rice syrup (or corn syrup), dark brown sugar, vegetable oil, dried red peppers, potatoes, garlic, cucumber, green onions, carrot, white mushrooms, onion, green chili peppers, red chili peppers, ground black pepper, sesame oil, and sesame seeds. Total preparation time: 50 mins to 1 hour. Directions: Prepare chicken and noodles: Trim the excess fat from 3 pounds of chicken thighs (or breasts or wings) and cut them into bite-sized pieces (1 inch x 2 ½ inches). Rinse the chicken in cold water and soak it for a few minutes. Drain and set aside. Soak 100 grams (3.5 ounces) of starch noodles in cold water. Make sauce: Combine ¼ cup soy sauce, ¼ cup oyster sauce, ¼ cup rice syrup (or corn syrup), and 1 tbs dark brown sugar in a bowl. Set aside. Prepare vegetables: Cut 3 peeled medium sized potatoes into 1½ inch thick ... |
