Chicken Jorim (Soy-Braised Chicken) Recipe

Introduction

Chicken Jorim is a comforting Korean dish featuring tender chicken thighs braised in a savory soy sauce with aromatic garlic, ginger, and shiitake mushrooms. This one-pot meal balances rich flavors with tender potatoes and a slightly sweet glaze, perfect for serving over steaming rice.

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 neutral oil over medium heat. Add the minced garlic and ginger, cooking while stirring until fragrant, about 30 seconds. Then add the shiitake mushrooms, onion, 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. Stir well and bring the mixture to a boil over medium-high heat. Cover, reduce the heat to low, and simmer for 15 minutes.
3. Step 3: Stir in the potatoes and return to a simmer. Cover and cook over low heat until the potatoes are nearly tender, about 10 minutes.
4. Step 4: Uncover and continue cooking, stirring occasionally, until both the chicken and potatoes are cooked through and the sauce has thickened and reduced slightly, about 10 to 15 minutes more. Stir in the sliced scallions.
5. Step 5: Divide the chicken mixture 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.

Tips & Variations

• To deepen the flavor, marinate the chicken in soy sauce and ginger for 30 minutes before cooking.
• Substitute baby potatoes if Yukon Golds aren’t available; adjust cooking time accordingly.
• Add a splash of rice vinegar or a pinch of red pepper flakes for a subtle tang or heat.
• Use dried shiitake mushrooms rehydrated in warm water if fresh ones are unavailable.

Storage

Store leftover Chicken Jorim in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water if the sauce has thickened too much. This dish does not freeze well due to the potatoes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, though chicken thighs stay juicier and more flavorful when braised. If using breasts, monitor cooking time closely to avoid drying out.

Is mirin necessary for this recipe?

Mirin adds a mild sweetness and depth essential for authentic flavor. If unavailable, you can substitute with a combination of sugar and a splash of white wine or a mild rice vinegar, but the flavor will be slightly different.

Chicken Jorim (Soy-Braised Chicken) Recipe

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4.4 from 65 reviews

Chicken Jorim is a comforting Korean soy-braised chicken dish featuring tender boneless chicken thighs simmered with shiitake mushrooms, onions, and Yukon Gold potatoes in a savory-sweet soy, mirin, and sugar broth. This one-pot meal is garnished with scallions and toasted sesame seeds, traditionally served with steamed short-grain rice and kimchi for a delightful balance of flavors and textures.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Main 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, to taste
• 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

For Serving

• Cooked short-grain rice
• Kimchi

Instructions

1. Prepare the aromatics and base: In a large Dutch oven, heat 2 tablespoons of neutral oil over medium heat. Add the minced garlic and ginger and cook, stirring constantly, for about 30 seconds until fragrant. Then stir in the thinly sliced shiitake mushrooms, chopped onion, low-sodium soy sauce, mirin, turbinado or light brown sugar, and 1/2 cup of water to create the braising liquid.
2. Add and season the chicken: Season the chicken thigh pieces with salt and pepper to taste. Add them to the pot and mix well to combine with the aromatics and sauce. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let the chicken braise gently for 15 minutes to infuse flavors and start cooking the meat.
3. Cook the potatoes: Stir the peeled and cut Yukon Gold potatoes into the pot. Bring the mixture back to a gentle simmer, cover, and cook over low heat until the potatoes are almost tender, about 10 minutes. This ensures the potatoes absorb the flavorful sauce as they cook.
4. Finish cooking and thicken the sauce: Remove the lid and continue cooking the chicken and potatoes uncovered, stirring occasionally. Allow the sauce to reduce and slightly thicken, cooking for an additional 10 to 15 minutes until both the chicken and potatoes are fully cooked and tender. In the last few minutes, stir in the thinly sliced scallions to add freshness.
5. Serve and garnish: Divide the chicken jorim mixture evenly among shallow bowls. Garnish with additional scallions and toasted sesame seeds if desired. Serve the dish warm, alongside cooked short-grain rice and kimchi to complement the savory and slightly sweet flavors.

Notes

• Use low-sodium soy sauce to control the salt content of the dish.
• Substitute shiitake mushrooms with cremini or button mushrooms if unavailable.
• Adjust the sweetness by varying the amount of sugar according to taste.
• Keep the chicken pieces uniform in size for even cooking.
• Serving with kimchi adds a traditional Korean tangy side that balances richness.
• To make it spicier, add sliced Korean chili peppers or a dash of gochugaru during cooking.

Keywords: Chicken Jorim, Soy Braised Chicken, Korean Chicken Recipe, One-Pot Korean Dish, Braised Chicken Thighs, Soy Sauce Chicken, Comfort Food