Chicken Jorim (Soy-Braised Chicken) Recipe

Introduction

Chicken Jorim is a comforting Korean dish featuring tender chicken thighs braised in a savory soy-based sauce with mushrooms, onions, and potatoes. This flavorful one-pot meal is perfect for cozy dinners and pairs wonderfully with rice and kimchi.

Ingredients

• 2 tablespoons neutral oil
• 3 garlic cloves, minced
• 1 teaspoon minced ginger
• 3 ounces shiitake mushrooms, stemmed and thinly sliced (1 packed cup)
• 1/2 medium white or yellow onion, cut into 1-inch pieces
• 1/4 cup low-sodium soy sauce
• 2 tablespoons mirin
• 2 tablespoons turbinado or light brown sugar
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• Salt and pepper
• 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
• 2 tablespoons thinly sliced scallions, plus more for garnish
• Toasted sesame seeds (optional), for garnish
• Cooked short-grain rice and kimchi, for serving

Instructions

1. Step 1: In a large Dutch oven, heat the oil over medium heat. Add the minced garlic and ginger, cooking and stirring until fragrant, about 30 seconds. Then add the sliced mushrooms, onion pieces, soy sauce, mirin, sugar, and 1/2 cup of water.
2. Step 2: Season the chicken pieces with salt and pepper, then add them to the pot. Mix everything well and bring to a boil over medium-high heat. Once boiling, cover the pot, reduce heat to low, and cook for 15 minutes.
3. Step 3: Stir in the potatoes and bring the mixture back to a simmer. Cover again and cook over low heat until the potatoes are almost tender, about 10 minutes.
4. Step 4: Uncover the pot and continue cooking, stirring occasionally, until the chicken and potatoes are fully cooked and the sauce has reduced and slightly thickened, about 10 to 15 minutes more. Stir in the sliced scallions.
5. Step 5: Divide the chicken mixture into shallow bowls. Garnish with additional scallions and toasted sesame seeds if desired. Serve warm with cooked short-grain rice and kimchi on the side.

Tips & Variations

• For a deeper umami flavor, try adding a splash of fish sauce or a few dried anchovies to the braising liquid while cooking.
• If shiitake mushrooms are not available, button or cremini mushrooms can be used as a substitute.
• Swap Yukon Gold potatoes for sweet potatoes for a sweeter twist on this dish.
• Adjust the sweetness by varying the amount of sugar to suit your taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if the sauce has thickened too much. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but it may dry out more easily during braising. Keep an eye on cooking time to prevent overcooking.

Is mirin necessary in this recipe?

Mirin adds a subtle sweetness and depth characteristic of Korean braised dishes, but if you don’t have it, a mix of rice vinegar and a bit of sugar can be used as a substitute.