Dakjjim (Korean Braised Chicken)

Ingredients

• 1.2 kg bone-in, skin-on chicken pieces
• 2 potatoes, peeled and cut into chunks
• 1 carrot, cut into chunks
• 1/2 onion, cut into chunks
• 4 dried shiitake mushrooms, soaked and halved
• 4 garlic cloves, minced
• 1 tbsp minced ginger
• 1/3 cup soy sauce
• 2 tbsp sugar
• 1 tbsp corn syrup or honey
• 1 tbsp gochugaru (optional, for heat)
• 2 1/2 cups water
• 2 scallions, cut into lengths
• Toasted sesame seeds, for garnish

Before you cook

• Soak the dried shiitake mushrooms in hot water for 20 minutes, then halve them.
• Peel and cut the potatoes and carrot into large chunks.
• Mince the garlic and ginger.

Steps

1. Bring a pot of water to a rolling boil and add the chicken pieces.
2. Boil the chicken hard for 5 minutes to render out excess fat, then drain and rinse.
3. Combine the soy sauce, sugar, corn syrup, gochugaru, garlic, and ginger in a bowl to make the braising sauce.
4. Place the parboiled chicken in a clean pot with the potatoes, carrot, onion, and shiitake.
5. Pour in the braising sauce and the water.
6. Bring to a boil over high heat, then cover and cook for 10 minutes.
7. Uncover and reduce the heat to medium, simmering for 20 minutes, stirring occasionally.
8. Continue simmering uncovered for 10 to 15 more minutes until the sauce has reduced and thickened and coats the chicken.
9. Add the scallions for the last 3 minutes of cooking.
10. Scatter with toasted sesame seeds and serve with steamed rice.