Dak-jjim

Chicken pieces braised in a robust sauce of soy, gochujang, and aromatics until fall-off-the-bone tender.

Dak-jjim is a substantial Korean braised chicken dish that walks the line between banchan and main course — served in a large pot at the center of the table when prepared for family meals, but offered in smaller portions as a protein-centered banchan at formal table settings. Bone-in chicken pieces are blanched first to remove impurities, then simmered in a sauce of soy sauce, gochujang, gochugaru, garlic, ginger, sesame oil, and onions until the meat falls easily from the bone and the sauce reduces to a glossy, deeply savory coating. Glass noodles and vegetables — typically carrots, potatoes, and green onion — join the pot midway through cooking, absorbing the braising liquid and contributing their own sweetness to the sauce. The Andong region of North Gyeongsang Province is celebrated for its distinctive version of dak-jjim, called Andong jjimdak, which uses a soy-heavy, slightly sweet sauce and whole garlic cloves and is served in enormous portions in dedicated restaurants along Andong's famed chicken alley. This regional specialty became a national sensation in the 1990s and is now one of Korea's most-requested comfort food dishes.