Slow Cooker Dakjjim (Korean Braised Chicken)

Recette dont je me suis inspirée pour me préparer pour mon concours de cuisine en Corée du Sud. Issu du site Korean Bapsang.


  • 1 medium size chicken cut up about 2.5 pounds of cut pieces
  • 2 medium potatoes cut into large chunks
  • 1 medium carrot cut into large chunks
  • 1/2 large onion cut into large chunks
  • 4 – 5 mushroom caps shiitake, white, or baby bella, cut into large chunks
  • 4 – 5 plump garlic cloves
  • 3 – 4 thin ginger slices 1-inch round
  • 2 – 3 dried whole red chili peppers or green chili peppers or jalapenos – optional
  • 2 scallions


  • 1/3 cup soy sauce
  • 2 tablespoons dark brown sugar
  • 2 tablespoons oyster sauce or 2 more tablespoons soy sauce.
  • 3 tablespoons rice wine or mirin
  • 2 tablespoons honey or 2 to 3 more tablespoons brown sugar
  • 1/4 teaspoon pepper
  • 2 teaspoons sesame oil
  • 1 teaspoon sesame seeds


Clean and cut the chicken into small pieces (2 to 3-inch sizes). Trim off excess fat. Drain thoroughly or pat dry with paper towels. Place the chicken and vegetables, except scallions, in the slow cooker. Pour in the sauce and toss everything well. (You can prepare ahead of time up to this point and keep it in the fridge.)

Cover, and cook for about 4 hours on high or 6 hours on low. Stir to rotate the chicken over midway through the process, if you’re home. Stir in the scallions, sesame oil, and sesame seeds with a few minutes remaining, or see the optional step below.

Optional Step
Transfer to a large pot. Cook, uncovered, over high heat until the liquid is reduced and slightly thickened, 6 to 8 minutes. Stir in the scallions, sesame oil, and sesame seeds. Turn the heat off as soon as the scallions are slightly wilted.

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