dakjjim

Dakjjim, also romanized as dakjjim, is a Korean braised chicken dish. The term jjim refers to gently steamed or simmered preparations, and dakjjim typically features chicken pieces cooked in a savory, slightly sweet sauce with vegetables until tender.

Common ingredients include bone-in chicken parts such as thighs or drumsticks, potatoes, onions, carrots, mushrooms, and sometimes peppers or zucchini. The flavor base is usually a soy sauce–based braising liquid, often enriched with garlic, ginger, sesame oil, sugar or honey, and sometimes rice wine. Spices or aromatics may vary; some versions add gochujang or gochugaru for heat, while others remain non-spicy.

Regional variants include Andong jjimdak, a well-known version that combines chicken with vegetables and often glass noodles in a sweeter, thicker sauce and is frequently served hot as a communal dish.

Serving and context: It is commonly served with steamed rice and banchan (side dishes); enjoyed as a family dish or in restaurants; can be made mild to very spicy.

History and classification: JJIM dishes are traditional elements of Korean cuisine; dakjjim is widely prepared in homes and eateries as a savory, comforting braised chicken dish.