Dakjjim (Korean chicken stew)

Ingredients

• 2 tbsp vegetable oil
• 1 kg chicken tenderloins
• 4 garlic cloves, coarsely chopped
• 3 medium potatoes, cut into 2 cm chunks
• 1 carrot, halved and cut into 1 cm chunks
• 1 onion, halved, cut into 5 mm slices
• 8 shiitake mushrooms, sliced into thirds
• 2 whole dried long red chillies, cut into thirds and hydrated in warm water for 10 minutes
• 100 g Korean potato starch noodles (dangmyeon), soaked in hot water for 10 minutes, then drained
• Toasted sesame seeds, shredded perilla (or sesame) leaves, thinly sliced spring onion, cooked medium grain rice, kimchi to serve

For the sauce

• 2 ¾ cups water
• ½ cup soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tsp minced ginger
• 2 tsp minced garlic
• ⅓ tsp ground black pepper
• 2 tbsp raw sugar
• Salt, to taste

Instructions

1. Combine the ingredients for the sauce in a medium bowl, mix well to combine, then set aside.
2. Heat the oil in a large, heavy-based saucepan over high heat. Fry the chicken tenderloins and garlic together until the chicken is golden. Stir through the prepared vegetables and dried chillies, then pour in the sauce. Once it comes to a boil, reduce the heat to medium.
3. Make a small space in the centre of the saucepan and add the prepared potato starch noodles. Cover and lightly simmer, stirring occasionally for 10-12 minutes, until the potatoes are just cooked through.
4. Uncover the stew, then bring to a stronger boil and reduce the sauce for 3-4 minutes. Taste the sauce and season with more salt if you like.
5. Remove from the heat. Sprinkle the dakjjim with sesame seeds, shredded perilla and spring onion and serve with rice and kimchi on the side.

Photography by Jiwon Kim.

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