Description
Chicken Jorim is a comforting Korean dish featuring succulent chicken thighs and tender potatoes braised in a savory soy sauce mixture with garlic, ginger, mushrooms, and mirin. This soy-braised chicken is perfect for a cozy meal served alongside steamed rice and kimchi.
Ingredients
Scale
Protein and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- 3 ounces shiitake mushrooms, stemmed and thinly sliced (1 packed cup)
- 1/2 medium white or yellow onion, cut into 1-inch pieces
- 2 tablespoons thinly sliced scallions, plus more for garnish
Seasonings and Sauces
- 2 tablespoons neutral oil (such as vegetable or canola oil)
- 3 garlic cloves, minced
- 1 teaspoon minced ginger
- 1/4 cup low-sodium soy sauce
- 2 tablespoons mirin
- 2 tablespoons turbinado or light brown sugar
- Salt and pepper, to taste
- Toasted sesame seeds (optional), for garnish
To Serve
- Cooked short-grain rice
- Kimchi
Instructions
- Prepare the aromatics and braising liquid: In a large Dutch oven, heat the neutral oil over medium heat. Add the minced garlic and ginger and cook, stirring constantly, until fragrant—about 30 seconds. Then, add the sliced shiitake mushrooms, onion pieces, low-sodium soy sauce, mirin, turbinado sugar, and 1/2 cup of water to create the braising liquid.
- Add and season the chicken: Season the chicken thigh pieces with salt and pepper. Add them to the pot, stirring to combine everything well. Increase the heat to medium-high and bring the mixture to a boil.
- Braise the chicken: Once boiling, cover the pot, reduce the heat to low, and let it cook gently for 15 minutes to allow the flavors to meld and chicken to start cooking through.
- Add potatoes and continue cooking: Stir in the potato pieces and bring the mixture back to a simmer. Cover and cook on low heat until the potatoes are almost tender, about 10 minutes.
- Reduce and thicken the sauce: Remove the lid and continue cooking uncovered, stirring occasionally, until the chicken and potatoes are fully cooked and the sauce has thickened and reduced—this will take another 10 to 15 minutes.
- Finish with scallions and serve: Stir in the thinly sliced scallions. Divide the chicken and potatoes among shallow bowls. Garnish with additional scallions and toasted sesame seeds, if using. Serve warm with cooked short-grain rice and kimchi on the side for a complete meal.
Notes
- Using low-sodium soy sauce helps control the saltiness of the dish.
- If fresh shiitake mushrooms are unavailable, dried shiitake can be soaked in warm water and used instead.
- Adjust the sweetness by varying the amount of turbinado or brown sugar to suit your taste.
- Ensure the pot is covered during braising steps to retain moisture and tenderize the chicken.
- This dish pairs wonderfully with steamed rice and spicy kimchi for balance.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Keywords: Chicken Jorim, Soy-Braised Chicken, Korean Chicken Recipe, Braised Chicken, Korean Comfort Food
