Dak-jjim

Korean braised chicken. Chicken (legs), potato’s, carrot, onion. Braised in a sauce made from gochujang, gochugaru, soy sauce, sugar, rice wine, sesame oil, minced garlic, and green onion. Potato, onion, and carrot added to pot first, with some of the braise sauce. Chicken added at about fifteen minutes with the rest of the braising sauce. Covered and braised about twenty minutes until chicken is tender.

Note for Food Police:
This is not the Andong Jjimdak with Noodles.

submitted by /u/Puzzleheaded_Act_131
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