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2025-06-29 21:41:08

Korean Soy Sauce Braised Chicken
Korean Braised Chicken in Sweet Soy-Garlic Sauce

Ingredients:

1 kg (2.2 lbs) bone-in chicken pieces (legs, thighs, or whole chicken cut)

3 medium potatoes, peeled and cut into chunks

2 carrots, peeled and sliced

1 onion, cut into wedges

4 cloves garlic, minced

1-inch piece of ginger, sliced

3 tablespoons soy sauce

1 tablespoon dark soy sauce (optional, for color)

1 tablespoon oyster sauce

1 tablespoon brown sugar

1 tablespoon mirin or rice wine

1 teaspoon sesame oil

1/2 teaspoon black pepper

2 cups water or chicken broth

2 green onions, chopped (for garnish)

Optional: 1 chili pepper (sliced) for heat, toasted sesame seeds

Directions:

In a large pot, add chicken, water or broth, soy sauce, dark soy sauce, oyster sauce, mirin, sugar, garlic, ginger, and black pepper. Bring to a boil.

Skim off any foam, reduce heat to medium, and simmer uncovered for 15 minutes.

Add potatoes, carrots, and onion. Stir gently, cover, and continue simmering for 25–30 minutes until the chicken is cooked through and vegetables are tender.

Remove lid, increase heat to medium-high, and cook for an additional 5–10 minutes until the sauce reduces and thickens slightly.

Drizzle with sesame oil, sprinkle with green onions and optional sesame seeds before serving.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 390 kcal | Servings: 4 servings

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Fall-off-the-bone tender chicken, rich soy-garlic broth, and cozy vibes all in one pot This Korean Dak Jjim is pure comfort food.

Korean Soy Sauce Braised Chicken Korean Braised Chicken in Sweet Soy-Garlic Sauce Ingredients: 1 kg (2.2 lbs) bone-in chicken pieces (legs, thighs, or whole chicken cut) 3 medium potatoes, peeled and cut into chunks 2 carrots, peeled and sliced 1 onion, cut into wedges 4 cloves garlic, minced 1-inch piece of ginger, sliced 3 tablespoons soy sauce 1 tablespoon dark soy sauce (optional, for color) 1 tablespoon oyster sauce 1 tablespoon brown sugar 1 tablespoon mirin or rice wine 1 teaspoon sesame oil 1/2 teaspoon black pepper 2 cups water or chicken broth 2 green onions, chopped (for garnish) Optional: 1 chili pepper (sliced) for heat, toasted sesame seeds Directions: In a large pot, add chicken, water or broth, soy sauce, dark soy sauce, oyster sauce, mirin, sugar, garlic, ginger, and black pepper. Bring to a boil. Skim off any foam, reduce heat to medium, and simmer uncovered for 15 minutes. Add potatoes, carrots, and onion. Stir gently, cover, and continue simmering for 25–30 minutes until the chicken is cooked through and vegetables are tender. Remove lid, increase heat to medium-high, and cook for an additional 5–10 minutes until the sauce reduces and thickens slightly. Drizzle with sesame oil, sprinkle with green onions and optional sesame seeds before serving. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour Kcal: 390 kcal | Servings: 4 servings #koreanbraisedchicken #dakjjim #soygarlicchicken #koreancomfortfood #braisedchickenrecipe #koreanchickenstew #sweetsoysauce #asiandinnerideas #onepotkorean #heartychickendish #easykoreanrecipes #chickenandvegetables #garlicsoychicken #umamichicken #homestylekorean #koreanfamilymeal #slowcookedchicken #richsoysauceflavor #koreanstewedchicken #weeknightkorean Fall-off-the-bone tender chicken, rich soy-garlic broth, and cozy vibes all in one pot This Korean Dak Jjim is pure comfort food.

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