Sweet & Savory! Sweet Potato Dakjjim Recipe
A Delightful Soy Sauce Braised Chicken with Abundant Sweet Potatoes
Craving chicken? Prepare a delicious Jjimdak with a special twist! We’ve packed this dish with plenty of soft, sweet potatoes instead of regular potatoes, making it richer and more flavorful. This recipe offers a perfectly balanced sweet and savory soy sauce glaze that’s sure to be a hit. Learn how to make this irresistible Sweet Potato Dakjjim.
Main Ingredients- Chicken (1kg)
- Sweet Potatoes (2)
- Onion (1/2)
- Shiitake Mushrooms (2)
- Tteokguk Tteok (Rice cake slices for soup) (1 handful)
- Spicy Pepper (e.g., Cheongyang) (1)
- Minced Garlic (1 Tbsp)
- Scallion (1 handful)
Golden Ratio Soy Sauce Glaze- Soy Sauce (6 Tbsp)
- Brown Sugar (2 Tbsp)
- Plum Extract (1 Tbsp)
- Mirin or Cooking Sake (2 Tbsp)
- Fish Sauce (Anchovy) (1 Tbsp)
- Oligosaccharide or Corn Syrup (2 Tbsp)
- Sesame Oil (1 Tbsp)
- Sesame Seeds (a pinch)
- Black Pepper (a pinch)
For Blanching Chicken (to remove odor)- Scallion (roughly chopped, a bit)
- Whole Peppercorns (a bit)
- Bay Leaves (2-3)
- Soy Sauce (6 Tbsp)
- Brown Sugar (2 Tbsp)
- Plum Extract (1 Tbsp)
- Mirin or Cooking Sake (2 Tbsp)
- Fish Sauce (Anchovy) (1 Tbsp)
- Oligosaccharide or Corn Syrup (2 Tbsp)
- Sesame Oil (1 Tbsp)
- Sesame Seeds (a pinch)
- Black Pepper (a pinch)
For Blanching Chicken (to remove odor)- Scallion (roughly chopped, a bit)
- Whole Peppercorns (a bit)
- Bay Leaves (2-3)
Cooking Instructions
Step 1
First, prepare the sweet potatoes. Peel the sweet potatoes and cut them into bite-sized pieces, roughly the same size as the chicken. Round off the edges to prevent them from breaking apart during cooking and to maintain a nice shape. Cutting them slightly larger than usual is recommended, as they can crumble if cut too small.
Step 2
Peel the onion and cut it into quarters or sixths. Slice it into large pieces. This will help the onion retain some texture when cooked.
Step 3
If your tteokguk tteok (rice cake slices) are frozen, soak them in cold water to thaw and soften them. Stir them occasionally to prevent them from sticking together.
Step 4
Properly cleaning the chicken is crucial. Trim away any ragged skin and excess fat. This step helps to reduce greasiness and results in a cleaner-tasting Jjimdak.
Step 5
Make several slits in the chicken pieces with a knife. This helps the sauce penetrate better and ensures the chicken cooks evenly and becomes tender. After making slits, rinse the chicken thoroughly under running water to remove any remaining blood or impurities.
Step 6
To effectively remove any gamey odor from the chicken, blanch it in boiling water. Fill a pot with plenty of water, add the roughly chopped scallion, whole peppercorns, and bay leaves. Once the water is boiling vigorously, add the prepared chicken and blanch for about 5 minutes. After blanching, remove the chicken and rinse it lightly under cold water to wash away any impurities.
Step 7
Now, let’s make the star of the dish: the soy sauce glaze! In a large bowl, combine 6 Tbsp soy sauce, 2 Tbsp brown sugar (for sweetness and color), 1 Tbsp plum extract, 2 Tbsp mirin (for depth and odor removal), 1 Tbsp fish sauce (for umami), 2 Tbsp oligosaccharide or corn syrup (for shine and sweetness), and 1 Tbsp minced garlic. Add a handful of chopped scallions and mix everything well until the sauce is thoroughly combined.
Step 8
Place the blanched chicken in a large pot. Add just enough water to partially cover the chicken. Pour in all the prepared soy sauce glaze. Bring to a boil over high heat. Once it starts boiling, reduce the heat to medium and simmer, covered, for about 10 minutes, allowing the chicken to cook. Stir occasionally to ensure the sauce coats the chicken evenly.
Step 9
When the chicken is about half-cooked, add the prepared sweet potatoes and onions. Cover the pot again and continue to simmer over medium heat for another 10 minutes. If you prefer your onions to be crisp, add only the sweet potatoes at this stage and add the onions during the last few minutes of cooking. To prevent the sweet potatoes from breaking apart, try not to stir too frequently.
Step 10
This is the final step. Add the thawed tteokguk tteok, sliced shiitake mushrooms, and the spicy pepper. Reduce the heat to low and simmer for about 5 more minutes. Once the rice cakes are soft and chewy, and all the ingredients are well coated with the sauce, turn off the heat. Finish by drizzling in 1 Tbsp sesame oil and sprinkling with sesame seeds and a pinch of black pepper for extra aroma and flavor. Your delicious Sweet Potato Dakjjim is now ready!
