Sweet and Chewy Tteok Dak Jorim (Braised Chicken with Rice Cakes)
Braised Chicken with Rice Cakes: A Deliciously Savory and Slightly Sweet Korean Dish
This delightful Dak Jorim, featuring tender braised chicken and chewy rice cakes in a rich, savory sauce, is a crowd-pleaser for all ages. The sauce, infused with the essence of chicken and vegetables, is perfectly balanced with a hint of sweetness, making it an ideal accompaniment to rice or a fantastic appetizer. Using readily available tteokbokki rice cakes adds a wonderful chewy texture that complements the succulent chicken beautifully.
Main Ingredients- 1 whole chicken (about 800g), cut into stew-sized pieces
- 1 large potato
- 1/4 carrot
- 1/2 onion
- 1/2 green onion
- 7 dried jujube dates
- 2 dried chili peppers or 2 Cheongyang chili peppers
- 2 handfuls tteokbokki rice cakes (about 200g)
- 5 cups water
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Chicken Marinating Ingredients- 2 Tbsp Cheongju (rice wine)
- Pinch of salt
- Pinch of black pepper
Braising Sauce Ingredients- 7 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 3 Tbsp mirin (cooking wine)
- 2 Tbsp Cheongju (rice wine)
- 2 Tbsp dark brown sugar (for color and sweetness; can substitute with regular sugar or corn syrup)
- 1 Tbsp minced garlic
- 0.3 Tbsp ginger juice or powder (about 1/3 tsp)
- Pinch of black pepper
- 2 Tbsp Cheongju (rice wine)
- Pinch of salt
- Pinch of black pepper
Braising Sauce Ingredients- 7 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 3 Tbsp mirin (cooking wine)
- 2 Tbsp Cheongju (rice wine)
- 2 Tbsp dark brown sugar (for color and sweetness; can substitute with regular sugar or corn syrup)
- 1 Tbsp minced garlic
- 0.3 Tbsp ginger juice or powder (about 1/3 tsp)
- Pinch of black pepper
Cooking Instructions
Step 1
Start by preparing the chicken. If you haven’t already, cut the chicken into stew-sized pieces and trim off any excess fat. Rinse the chicken pieces thoroughly under cold running water. In a bowl, combine the chicken with the marinating ingredients: 2 Tbsp Cheongju, a pinch of salt, and a pinch of black pepper. Gently mix to coat the chicken and let it marinate for about 10 minutes. Next, bring 5 cups of water to a rolling boil in a large pot over high heat. Once boiling vigorously, carefully add the marinated chicken pieces. Let them simmer for about 3 minutes to parboil and remove any impurities or gamey smell. Drain the chicken and immediately rinse under cold water. Tip: It’s crucial to add the chicken to already boiling water. This seals in the flavor and prevents the delicious juices from escaping. Boiling chicken from cold water will leach out flavor.
Step 2
After rinsing, drain the chicken well using a colander. Return the drained chicken to the same pot. Add 7 dried jujube dates and 2 dried chili peppers (or Cheongyang peppers) to the pot along with the chicken. Bring to a boil over high heat with the lid off. While the chicken is cooking, prepare the vegetables: peel the potato and cut it into large chunks. Cut the carrot into similar-sized pieces. Roughly chop the onion. Rinse the tteokbokki rice cakes in cold water. If you prefer less spice, you can reduce or omit the chili peppers. You can also use other types of dried chilies like bird’s eye chilies for a different flavor. In a separate small bowl, whisk together all the braising sauce ingredients: 7 Tbsp soy sauce, 1 Tbsp oyster sauce, 3 Tbsp mirin, 2 Tbsp Cheongju, 2 Tbsp dark brown sugar, 1 Tbsp minced garlic, 0.3 Tbsp ginger juice or powder, and a pinch of black pepper. Mix well until combined. Tip: Dark brown sugar adds a beautiful deep color and a subtle sweetness, but regular sugar or corn syrup can be used as substitutes.
Step 3
Once the chicken is partially cooked, add the cubed potato, carrot chunks, and chopped onion to the pot. Pour in the prepared braising sauce and stir everything together. Reduce the heat to medium and let it simmer, covered, until the vegetables are tender and the flavors have melded together. When the chicken and vegetables are cooked through, add the rinsed tteokbokki rice cakes to the pot. Continue to cook until the rice cakes are soft and chewy. Just before serving, turn off the heat and stir in 1 Tbsp of sesame oil for added aroma. Add the diagonally sliced green onion and give it a final stir. Transfer the delicious Dak Jorim to a serving platter, sprinkle generously with toasted sesame seeds, and enjoy! This dish is perfect for a hearty meal.
