Hearty & Flavorful Dak Kimchi Jjim (Spicy Braised Chicken with Kimchi)
Make Delicious Dak Kimchi Jjim with Aged Kimchi and Chicken – An Easy Chicken Dish
Sometimes you need to use up that aged, sour kimchi, and braising it with any kind of meat is a simple way to create a delicious, brothy dish that becomes a frequent favorite. Instead of pork back ribs, I decided to make Dak Kimchi Jjim with a whole chicken for a more convenient and satisfying meal. This dish is perfect for a hearty dinner.
Main Ingredients- 1 whole chicken (prepared)
- 1/4 head of aged kimchi
- 3 Cheongyang chili peppers
- 1 red chili pepper
Seasoning- 5 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp sugar
- 1 Tbsp minced garlic
- Pinch of black pepper
- 1 Tbsp gochujang (Korean chili paste) (optional)
- 5 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp sugar
- 1 Tbsp minced garlic
- Pinch of black pepper
- 1 Tbsp gochujang (Korean chili paste) (optional)
Cooking Instructions
Step 1
I bought a pre-prepared chicken. First, rinse it thoroughly under running cold water. This initial rinse helps remove any surface impurities.
Step 2
Next, we’ll briefly blanch the chicken to remove any remaining impurities and off-flavors. Place the chicken in a pot, add enough water to cover it, and bring it to a boil. Once boiling, let it cook for just about 1-2 minutes, then remove. Be careful not to over-boil, as this can cause too much chicken broth to be lost, diminishing the flavor. You’ll notice some scum and impurities rising to the surface.
Step 3
Rinse the blanched chicken again under cold water to ensure it’s clean and pat it dry. Wash the pot you used for blanching as well. This ensures a clean pot for braising the chicken.
Step 4
Place the aged kimchi (1/4 head) into the clean pot. If your kimchi is excessively sour to your taste, you can rinse it briefly under running water before using. I used mine as-is since it had a pleasant level of sourness. If there are any fillings like shredded radish within the kimchi, it’s best to remove them before cooking. However, for this recipe, I’m leaving them in.
Step 5
Arrange the cleaned chicken pieces on top of the kimchi in the pot. Add enough water to submerge the chicken. If the kimchi itself doesn’t provide enough liquid, you can add more water.
Step 6
Place the pot over medium heat and bring it to a simmer. Let it bubble gently.
Step 7
Once the liquid starts to boil, it’s time to add the seasonings. Mix in 5 Tbsp soy sauce, 2 Tbsp gochugaru, 3 Tbsp sugar, and 1 Tbsp minced garlic. You can add 1 Tbsp of gochujang for an extra kick, but if you prefer a cleaner broth and the kimchi is already flavorful and spicy enough, you can omit the gochujang. I’ve chosen to skip it this time for a cleaner taste.
Step 8
Finely chop the 3 Cheongyang chili peppers and 1 red chili pepper and add them to the pot. These chilies will add a nice spicy flavor and vibrant color. If you want to control the heat level, you can remove the seeds before chopping.
Step 9
With all ingredients and seasonings in the pot, reduce the heat to medium-low, cover with a lid, and let it braise for at least 1 hour, or until the chicken is very tender and the kimchi is soft. Avoid high heat; a gentle simmer is key. You can spoon some of the broth over the chicken occasionally or give it a gentle stir to ensure even cooking.
Step 10
The Dak Kimchi Jjim is now complete! You’ll have wonderfully tender kimchi, succulent chicken, and a rich, savory broth. This dish is perfect served hot, or its flavors deepen beautifully if allowed to rest for a bit. Enjoy it spooned over rice or as a hearty main course!
