Braised Soy-Garlic Chicken Stew
Dak-jjim
By Christine Han
As the air turns crisp and the days grow shorter, I always find myself craving something comforting to ease the shift in seasons. Dak-jjim, a braised chicken dish simmered with soy sauce, root vegetables, and a touch of sweetness, has become one of my favorite transitional recipes. Most of the ingredients are staples you’ll likely find in an Asian pantry, which makes it simple to bring together on a weeknight. It’s hearty without being heavy, and perfect for those first cozy dinners at home. Whenever I make it, it feels like a hug from my mom, and I hope that when you cook it, you feel a bit of her warmth too.
Ingredients (20)
Ingredients (20)
Main
For seasoning and cooking the chicken
Braise sauce
To garnish
Instructions
Season the chicken
Season the chicken: Rub the drumsticks (5–6 large) with kosher salt (2 Tbsp) and black pepper (1 Tbsp). Let it sit for at least 20 minutes.
Prep the vegetables: Mince garlic (10 cloves), chop onion (1 medium), carrots (4 medium), potatoes (5–6 small), mushrooms (3 large), ginger (2 thumbs), and chili peppers (2) (if using). Set aside.
Sear the chicken: Heat olive oil (3 Tbsp) in a medium-sized Dutch oven or pot over medium-high heat. Add chicken and sear 2–3 minutes per side until lightly golden.
Add garlic and sauté for 1 more minute. If your pot isn’t large enough for all the drumsticks at once, sear in batches, setting cooked pieces aside.
Cook the vegetables: Add onion, carrots, potatoes, and ginger. Sauté 3–4 minutes until coated in oil and they begin to soften.
Braise: Mix braise sauce with water (3 ½ cups). Pour into pot, return chicken, stir, cover, and simmer on medium heat for 25 minutes, until potatoes are tender.
Add mushrooms and peppers: Stir in mushrooms and green Korean chili peppers. Simmer for 10 more minutes until chicken is tender and broth thickens slightly.
Serving: Remove and discard ginger slices. Plate the stew over rice, garnish with green onions (2 stalks) and sesame seeds, and enjoy!
This recipe is part of the Mixtures digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($6.00)
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Christine Han is a Brooklyn-based food creative and the founder of Dear Saturdays, a blog she began in 2017 as a way to reconnect with her mom and grandmother’s cooking. What started as a personal project has since grown into a platform where she explores her Korean-American identity through playful, nostalgic, and inventive recipes.Christine loves bringing people together through food—whether it’s hosting pop-ups, sharing meals at home, or developing recipes that inspire connection. Blending food with arts, crafts, and storytelling, she creates content that hopes to spark joy, creativity, and community.