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In English, C is for chicken, but in Korean, D is for "dahk," and the "jj" in the Korean word for stew "jjim" is a sound that doesn't have an English equivalent. About the closest thing is something between "j" and "ch."
So now that we're done with the Korean language lesson, dahk-jjim is a type of Korean homestyle comfort food. It is a chicken stew made by cooking chicken on the bone for a very long time in a pot on the stove top. Onions, carrots, and potatoes also go into the pot, along with the stewing liquid of chicken broth, soy sauce, and a few other seasonings. Serve it with steamed white rice and since the dahk jjim isn't spicy, put some spicy bahn chan on the table.
Dahk-jjim
Wash and pat dry parts of a whole chicken. I also like to cut the chicken breasts in half.
Place the chicken in a medium bowl and toss with 1 Tbsp each of rice wine (sake), soy sauce, and corn starch. Massage into chicken. Ccover the bowl and put into the fridge while you prepare the vegetables and stewing liquid.
To make the stewing liquid, combine ¼ cup soy sauce with 1 cup chicken broth, 1 Tbsp rice wine, ¼ cup sugar, 1 tsp black pepper, a few slices of fresh ginger and 4 to 5 cloves of garlic, smashed.
Coat the chicken pieces with all purpose flour, shake off excess, and brown the chicken parts on all sides in about 2 Tbsp oil in a large pot over medium heat. The chicken will give off a lot of oil, too. If you want to drain the excess chicken fat from the pot, go ahead. I just leave it in the pot.
To the chicken in the pot, add 1-2 carrots peeled and cut into 2 inch long pieces, 5-6 small red potatoes scrubbed and cut in halves, and 1 large onion peeled and cut into eighths.
Pour in the stewing liquid into the pan, turn the heat to high. When it comes to a boil turn down the heat to let the chicken simmer for about an hour. Every 15 minutes (or more often if you're obsessive like me), stir the chicken and vegetables or ladle the steewing liquid from the bottom of the pot over the top of the chicken. You may add more chicken broth if the liquid boils off too quickly.
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1-18-2006 @1:26PM mpeng said... sort of OT--i thought you were going to talk about the kind with the cornish hen stuffed with (sticky?) rice, ginsing, and dates...I love that...plus I'd love to see an entry on the Tofu Soup served sizzling hot in a stone pot.
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1-18-2006 @2:01PM sarah said... hey marcus...that of which you comment is called sahm gyae tahng - a young chicken stuffed with sweet rice, dates, ginger, and ginseng sort of a "health" comfort food in Korea.
there was reference to it here on slashfood at:
http://www.slashfood.com/2006/01/12/chicken-soup-global-soul/
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