Chicken Jorim (Soy-Braised Chicken) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://zarameals.com/chicken-jorim-soy-braised-chicken-recipe/
