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Dakjjim (Korean Chicken Stew)

Rated as 4 out of 5 Stars

"My husband's mother introduced me to Korean food with this recipe, which instantly shot up my list of all-time favorites. Serve with a small amount of broth over hot white rice."
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Ingredients

2 h 55 m servings 353 cals
Original recipe yields 8 servings

Directions

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  1. Mix chopped onion, soy sauce, brown sugar, garlic, sesame oil, and black pepper in a large bowl to make marinade. Add chicken thighs; soak for at least 20 minutes.
  2. Spread onion rings on the bottom of a large pot. Place chicken thighs, with some of the marinade, on top. Pour in water to fill the pot halfway. Bring to a boil; reduce heat to medium-low and cook until chicken thighs are tender, about 1 hour 30 minutes. Add carrots and jalapeno peppers. Cook until carrots are soft, about 30 minutes more.

Footnotes

  • Cook's Note:
  • For a less-spicy version, remove the jalapeno seeds, but keep the pepper for added flavor and texture.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts


Per Serving: 353 calories; 13.1 g fat; 27.2 g carbohydrates; 31.1 g protein; 103 mg cholesterol; 1031 mg sodium. Full nutrition

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Reviews

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I've tried for years to recreate my grandma's dakjjim recipe as it was my favorite dish as a child. After trying several different recipes, I got to say that this recipe comes pretty close to ...