Friday, August 7, 2015


This week has been a long and tiring week though it's a short work week as it is the country's National Day on Sunday and given that we are 50 years old this year, we are given a special Jubilee Day on Friday too. That means we don't work on Friday and Monday, yippee!!!

Given this long long holiday, I have intentions of totally resting and relaxing as much as I can. However, I realised that I have so many backlogged posts that I think I should really get to them so that people who like the recipes can try them too. Yes, I'm serious about my food and so should you too ;)
Sometime last month, I made Dakjjim. You may wonder what is Dakjjim. It is a Korean dish from the province of Andong that is, simply braised chicken with vegetables. You may note that this is a really good one-pot dish for a cold, windy day. 
This recipe is adapted from maangchi. If you like Korean recipes, you should check out her recipes. They are really quite good.

1 kg or packet of chicken wings or parts
100g sweet potato starch noodles
1/4 cup soy sauce
1/4 cup oyster sauce
1/4 cup rice syrup or corn syrup
1 tbsp dark brown sugar
1-2 tbsp vegetable oil
1 inch of ginger, cut into slices
sesame oil
ground black pepper
sesame seeds
2-3 dried red pepper or chilli, cut (depending on the spicyness level you can take)
3 small to medium sized potatoes
1-3 cloves minced garlic
1 cucumber
1-3 stalks green onions or spring onions
1 carrot
1 box white mushrooms
green chilli peppers (optional)
red chilli peppers (optional)
2.5-3 cups water
  1. Trim any excess fats from the chicken parts or wings and rinse the chicken in cold water and soak it for a few minutes before draining. Then set aside.
  2. Soak the sweet potato starch noodles in cold water till soft.
  3. Combine the soy sauce, oyster sauce, corn syrup and brown sugar in a bowl and mix well.
  4. Cut all the vegetables into cubes or bite sizes.
  5. Heat up the wok and pour the vegetable oil.
  6. Stir fry for 10-15 seconds and take them out.
  7. Add the chicken parts and stir fry them then continue to turn them after a few minutes.
  8. Add minced garlic and ginger and stir for a minute. 
  9. Add the potatoes and sauce together with 2-3 cups of water. Cook for 10 minutes over high heat and cover the lid of the wok.
  10. Open the lid, add the carrots and onions and continue cooking for about 10 minutes but this time, keep the lid open.
  11. Finally, add the soaked sweet potato noodles, sliced red pepper (optional), green chilli peppers (optional), white mushrooms and cucumber. 
  12. Keep stirring for 7 to 10 minutes over high heat until the sweet potato noodles look translucent and the braising liquid have thickened.
  13. Turn off the heat and add the ground pepper and sesame oil.
  14. Serve while hot with some sliced green onions and sesame seeds.

It was such a delicious one-pot meal that every single drop of it was slurped up by Mr G. At the end of dinner, he said this dish you can cook over and over again, I will definitely finish it up. Haha!! That is definitely better than any comment you can get about it ;)

What are you waiting for? Try it for dinner now!!

This post is linked to Little Thumbs Up (August 2015: Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious.

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