How to Make Delicious Spicy Chicken Stew (Dak-maeun-chim)

"Spicy Braised Chicken (Dak-maeun-jjim)" is a representative Korean dish, and its deliciousness captivates many people. The characteristic of this dish is the exquisite harmony of spiciness and rich umami. The chicken is cooked until tender and thoroughly infused with the flavor of the sauce. With the first bite, a wave of spiciness spreads through the mouth, followed by a deep umami that fills the palate. The exquisite balance of spiciness and umami stimulates the appetite and provides a pleasant sense of satisfaction. Additionally, various seasonings are used in the sauce, making the dish even richer in flavor. Spicy Braised Chicken pairs wonderfully with rice and alcoholic beverages, and is enjoyed in a wide range of settings as a dish that adds color to the table. With its rich flavor, the spiciness that spreads on the tongue, and the perfect texture of the chicken, "Spicy Braised Chicken" is an exquisite dish that fully allows you to savor the charm of Korean cuisine.

Today, I made spicy braised chicken with the leftover chicken from yesterday. Dak-maeun-jjim (Spicy Braised Chicken)

1. Simmer chicken, potatoes, carrots, spicy green chilies, garlic, ginger, and 2 cups of soju. Once the potatoes are cooked through (check with chopsticks, etc.), discard the water.

2. Add thickly sliced onions, red chilies, and green onions, then season with chili powder, grated garlic, sugar, corn syrup, sesame oil, pepper, soy sauce, and salt.

3. Simmer slowly over low heat until the Dak-maeun-jjim is complete.

4. Chunky potatoes

5. Chicken

6. This is what the potato looks like when cut. The difference between Dak-maeun-jjim and Dak-maeun-tang is the amount of water; a stew with less liquid is called "jjim."