Korean Spicy Braised Chicken & Potato (Dakgogi Gamja Jorim) | 닭고기 감자 조림
pronounceD: dakgogi gamja jorim
What: Braised Chicken and Potato that is marinated in a mild spicy Korean marinade. In Korean: Dakgogi (chicken meat) Gamja (potato) Jorim (braised)
Taste: Sweet and savory Korean marinade consisting of Korean chili paste, soy sauce, garlic, ginger, and red wine (and much more flavors) that is infused throughout chicken and potatoes.
How It’s Made: Cover chicken in ginger and garlic. Refrigerate. Make marinade. Then pan fry chicken and potatoes. Add chicken and potatoes into marinade. Let the marinade infuse into the chicken and potatoes. Serve once potatoes are fully cooked.
What to Serve it With:
We ate this over a bed of sliced onions that was slightly coated in the marinade (detailed in recipe).
We serve this with rice, roasted seaweed, and kimchi!
Notes & Tips:
When pan frying, do not overcook the chicken and potatoes. Why? Because it will be cooked in the marinade later for another 20 minutes.
Set aside chicken once it’s just about to be fully cooked.
Set aside potatoes when it’s just about to soften up, but still tough and tender.
Definitely eat this with a bed of sliced onions, detailed optionally in the recipe.
Use leftover sauce when reheating any leftover chicken. Heat sauce on a skillet, and reheat chicken in it. We’ve also used this sauce to make fried rice!
Korean Spicy Braised Chicken & Potato (Dakgogi Gamja Jorim) | 닭고기 감자 조림
Ingredients:
- 1 packet of chicken (any type is fine; thigh tastes best, breast, tenderloin, etc.) (480g or 1.1lb)
- 2 heaping Tbsp garlic, minced
- 2 heaping Tbsp ginger, minced
- 2 Tbsp plum extract (sweetener, we use CJ Brand)
- 2-3 potatoes
- Oil
- ½ cup soy sauce (We use Kikkoman)
- ½ cup red wine
- 2 Tbsp ketchup
- 2 BIG Heaping Tbsp Korean Chili Paste (gochujang in Korean) (We use Sempio brand)
- ½ cup white sugar
- 1 heaping Tbsp curry powder
- ¾ cup water
- 1-2 tsp Korean red pepper powder (optional, if you want more spice)
- Drizzle of honey (optional)
- 1 brown onion (optional)
- Green onion for garnish
Instructions:
- In a large bowl, cut 1 packet of chicken into small pieces. Coat chicken in: 1 heaping Tbsp garlic (minced), 1 heaping Tbsp ginger (minced), and 2 Tbsp plum extract (sweetener, we use CJ Brand). Cover and refrigerate for 30 minutes to 1 hour.
- Meanwhile, skin and slice 2-3 potatoes into ½ thick circles. Submerge potatoes in water until we cook them.
- Make the marinade by mixing all ingredients: ½ cup soy sauce (We use Kikkoman), ½ cup red wine, 2 Tbsp ketchup , 2 BIG Heaping Tbsp Korean Chili Paste, gochujang (We use Sempio brand), ½ cup white sugar, 1 heaping Tbsp curry powder , 1 Tbsp ginger (minced), 1 Tbsp garlic (minced).
- After 30 minutes to 1 hour of chicken in refrigerator has passed, heat oil in a large pan over medium heat. Place all chicken in pan. Cook chicken on a large pan with oil over medium heat. Do not overcook (we will be cooking it more in the marinade later). Set aside when it's just about to be fully cooked.
- Heat oil in the same large skillet over medium heat. Add in all potatoes and cook until the bottoms become just about tender (5-10 minutes for one side). Flip potatoes to cook other side. Do not overcook (we will be cooking it more in the marinade later). We do not potatoes to crumble. It should still be a bit firm, and just about to soften up.
- In a large wok, boil 3/4 cup water over medium high heat. Add in 2 cups of the marinade. Let that boil. Then add in cooked chicken and potatoes. Reduce heat to medium. Cover wok or pan with a lid, but do not cover fully, leave a slight gap open. Let it cook for 15-20 minutes, or until potatoes become fully cooked and soft (check with a fork or chopstick, it should poke through easily). Mix occasionally. The marinade will thicken from the potato starch.
- Optional Tip: If you want more spice, add in 1 tsp of Korean Red Pepper Powder. You may need to add more water if it becomes too thick though! Also can add in a drizzle of honey for a finishing glaze.
- When ready to serve, slice 1 brown onion and mix it with 1 Tbsp of marinade (from the batch we made, not from the dish) and 1 Tbsp of water. Add to onions and mix all that up. Heat onion on a cast iron or pan. No need to oil. Once onion is warm, pour over the braised chicken and potato dish on top of the bed of sliced onions. Garnish with green onions and serve with rice!
In a large bowl, cut chicken (480g or 1.1lb) (any cut of chicken is fine, chicken breast being the least flavorful!) into smaller pieces.
Add the following as well:
1 heaping Tbsp garlic, minced
1 heaping Tbsp ginger, minced
2 Tbsp plum extract (sweetener, we use CJ Brand)
Mix until the chicken is well coated. Refrigerate for 30 minutes to 1 hour.
Meanwhile, skin 2-3 potatoes and slice potatoes into circles, about 1/2 inch thick. Keep potatoes submerged in water so they don’t brown.
Make the marinade in a small bowl by mixing the following ingredients
Note: We won’t be using all of this marinade— we are making extra because if you have any leftover chicken, you can reheat it in this sauce.
½ cup soy sauce (We use Kikkoman)
½ cup red wine
2 Tbsp ketchup
2 BIG Heaping Tbsp Korean Chili Paste, gochujang (We use Sempio brand)
½ cup white sugar
1 heaping Tbsp curry powder
1 Tbsp ginger, minced
1 Tbsp garlic, minced
Set aside.
After 30 minutes to 1 hour of chicken in refrigerator has passed, heat oil in a large pan over medium heat. Place all chicken in pan. Do not move it around (the more you move around chicken, the more water is released which results to it boiling in itself and becoming dry!).
Let one side cook until it just starts to become golden (4-5 minute for one side). Flip chicken, and cook other side. Cook until chicken is just fully cooked and until all water has evaporated.
Do not overcook chicken. We will cooking chicken in the marinade in just a bit.
Add more oil if needed and adjust heat accordingly.
Set aside once chicken has fully cooked.
Heat oil in the same large skillet over medium heat. Add in all potatoes and cook until the bottoms become just about tender (5-10 minutes for one side). Flip potatoes to cook other side.
Do not overcook potatoes. We do not potatoes to crumble. It should still be a bit firm, and just about to soften up. We will cooking potatoes in the marinade in just a bit.
Add more oil if needed and adjust heat accordingly.
Set aside once potatoes has softened up a bit.
In a large wok or pan (make sure the walls are high enough), add in ¾ cup of water over medium high heat. Let the water boil. Then add in 2 cups of the marinade we made earlier. Mix. Add in cooked chicken and potatoes, and carefully mix. Let it come to a boil, then reduce heat to medium.
Cover wok or pan with a lid, but do not cover fully, leave a slight gap open. Let it cook for 15-20 minutes, or until potatoes become fully cooked and soft (check with a fork or chopstick, it should poke through easily). Mix occasionally. The marinade will thicken from the potato starch.
Optional Tip: If you want more spice, add in 1 tsp of Korean Red Pepper Powder. You may need to add more water if it becomes too thick though!
Once it has fully cooked, serve over a bed of sliced onions (optional, but highly suggested). To do so:
Slice 1 brown onion, and mix it with 1 Tbsp marinade (leftover) and 1 Tbsp water. In a cast iron (or pan), warm up the onions over medium-high heat when you are ready to serve. No need to add oil. Once the onions are warm, pour the braised chicken and potato dish over the onions.
Garnish with green onions and serve!
This is such a good marinade that pairs well with chicken, and we make this often because it’s uses ingredients we commonly have around in the kitchen. Let me know if you try it, and I hope you enjoy it!
Eat Well,
Sarah
