For those who don’t know what ‘jorim’ means…
‘Jorim’ is basically a Korean term for simmered. A dish with meat, fish, and/or vegetables that has been simmered for a long time in a sauce is referred to as a ‘jorim.’ The sauce is usually soy sauce based along with a bunch of other stuff as you please.
When one of my besties, Sunny AKA Eli’s mommy, mentioned making chicken jorim, I asked her for the recipe right away. It’s easy, yummy, and I had a lot of chicken drumsticks at home. Freaking Costco…
Sunny’s Chicken Jorim
- Rinse chicken and pat dry.
- In a bowl, mix the following: Hyang Shin soy sauce, garlic, ginger, brown sugar, sesame seeds, Mirin or cooking sake, black pepper, and water.
- Put chicken and sauce into a large pot, and mix it around.
- Cook for about 20 minutes or until ready using low to medium heat.
- Chop up the veggies into chunks.
- About a third of the way into cooking time, add the vegetables, and mix it around.
- Mix it around a few times while cooking. Chicken should be tender, not tough and chewy.
Get all that dark meat chicken you didn’t know what to do with, and give them a nice rinse and pat dry. Place them in a large pot. It’s OK, they don’t know what’s coming.
This is Hyang Shin soy sauce that Sunny loves. If you’re too lazy to go pick it up (like I usually am…hey, the Korean market in SD is a 15-20 minute drive for me), then no worries. Just use regular soy sauce and more sugar.
Mix the following in a bowl: Hyang Shin soy sauce, garlic, ginger, brown sugar, sesame seeds, Mirin or cooking sake, black pepper, and water (about the same amount as the soy sauce). This what my sauce looks like. I don’t know if it’s the right way, but too much garlic is never the wrong way. Feel free to taste it. It should be sweet…not like candy sweet but just sweet enough for your buds. Oh, and it should be garlicky and gingery.
In case you were wondering, this is how much garlic and ginger I used.
Pour the sauce into the pot, and watch the chicken pieces do a happy dance. They are legs after all. By the way, I know this looks like way more sauce than the recipe called for…because it is. I always end up doing that. But I’m pretty saucy.
Cook on low to medium heat. Very important that it’s low to medium…Sunny highlighted in yellow in her email. Please disregard water spots on the pot.
Chop up your veggies. I used 1 onion, 1 sweet potato, and 2 jalapeños of course. Play Maroon 5 on your laptop for a more enjoyable cooking experience. Hint: If you’re gonna pick between a potato and sweet potato, please use a sweet potato. Trust me.
Throw them into the party and mix it around. Sunny’s original recipe called for all of the veggies to be thrown in along with the chicken and sauce at the same time. When I did that the first time though, my veggies ended up being a bit overdone and soggy. It was probably since I had way more sauce than what her recipe called for. You can try to figure it out, or you probably know more than I do what’s better.
Oh, juicy juicy! Sweet garlic gingerness!
Before serving, chop up some green onions to sprinkle on top. I love green onion rain.
I know you’re wondering where the dried red peppers came from. I threw them into the pot sometime during cooking for some color, but I forgot the take a photo. I like to throw dried red peppers into things for color, not to mention the extra kick it gives. And do yourself a favor, and try a sweet potato. It tastes just like honey! Remember, chicken should be tender, not soft and chewy! Also highlighted in her email…
How good does that look?