Dakjjim

My first time attempting Korean food.

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• Best for: dinner, serves 2-4 depending on sides and appetites (pictured is halved recipe)

• Difficulty: medium

• Time: 30 minutes prep, 30 minutes oven

• Recommended pairings: white or brown rice

• If you like this, try... General suh's chicken

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Something that we all have in common is some emotional connection to food, whether a culturally resonant ingredient or a packaged after-school snack you had every day in Kindergarten. One of my main goals for this project was to cook Korean food. My dad was born in South Korea, a country with an incredibly old and diverse culture and fantastic food. While this braised chicken dish is not exactly a traditional preparation, it turned out very well.

Ingredients

6 chicken thighs, bone-in skin-on

5-6 large carrots, peeled and cut into chunks

2 red potatoes, chopped

2 portobello mushroom caps, grills scraped out and roughly chopped

1 yellow onion, sliced

3 cloves garlic minced

1/4 cup soy sauce

1/4 cup oyster sauce

1 teaspoon ground ginger

1/2 tablespoon brown sugar

1 teaspoon sesame oil

1/2 cup chicken stock/broth, divided into 1/4 and 1/4

salt

pepper

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First...

Preheat oven to 400°F

In a medium mixing bowl add garlic, soy sauce, oyster sauce, ground ginger, brown sugar, sesame oil, 1/4 cup of chicken stock/broth, and lots of freshly grated black pepper.

Then...

Season chicken thighs with salt and fresh cracked black pepper on both sides. In a hot pot or skillet, add 1 tablespoon olive oil and sear chicken (skin side down first) in batches, until skin has crisped. This should be about 4-5 minutes on each side.

Remove chicken from pan and place on a plate.

Then...

Add sliced onion to pan and cook until softened., about 2-3 minutes.

Add cut carrots/mushrooms/potatoes into hot pot/pan (there should still be a good amount of oil from the chicken skin), and stir for 3-4 minutes.

Add the sauce mixture, place chicken thighs (skin side up) back into the pan on top of the vegetable and sauce. Bring to boil.

Stir the veggies and chicken to coat evenly in the broth. Add 1/4 cup of broth on top, cover, and place in oven for 20 minutes.

Then...

Finish cooking uncovered for 10 minutes to crisp up the chicken skin. For extra color/crispiness, put your oven on broil for a couple of mins but keep a close eye at this temp.

Finally...

Serve in bowls over rice. Top with thinly sliced scallions and toasted sesame seeds (to toast sesame seeds, heat in pan for 3-4 minutes until browned, watching carefully).