Ginseng-Kissed Gungjung Dakjjim: Imperial Chicken & Root Vegetable Braise with Jujube Nectar
Embark on a culinary journey to the heart of Korean royal court cuisine with this exquisite Ginseng-Kissed Gungjung Dakjjim. This imperial braised chicken dish is a symphony of delicate, savory, and subtly sweet notes, a testament to the sophisticated palate of ancient Korean royalty. Succulent chicken, imbued with the earthy aroma and renowned health benefits of fresh ginseng, is gently simmered with an array of root vegetables—tender carrots, crisp daikon, sweet chestnuts, and plump jujubes—in a rich, yet clean, soy-based broth. The 'jujube nectar' refers to the natural sweetness extracted from the dried dates during the slow braising, creating a velvety, aromatic sauce that clings to every morsel. Each bite offers a harmonious balance of flavors and textures, promising a comforting yet refined dining experience that nourishes both body and soul.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Whole chicken1.2 kg (about 2.6 lbs), cut into 8 pieces
- Fresh ginseng root2 pieces (about 50g total), scrubbed and thinly sliced
- Dried shiitake mushrooms6 large, rehydrated in 2 cups warm water (reserve liquid)
- Carrots2 medium (about 200g), peeled and cut into 2-inch chunks
- Daikon radish150 g, peeled and cut into 1.5-inch chunks
- Fresh chestnuts100 g, peeled
- Dried jujubes (Korean dates)8 pieces
- Ginkgo nuts50 g, shelled (optional)
- Garlic6 cloves, minced
- Fresh ginger1 inch piece (about 15g), grated
- Green onions3 stalks, 2 chopped for sauce, 1 sliced for garnish
- Pine nuts2 tablespoons, for garnish
- Korean soy sauce (Jin Ganjang)0.5 cup (120ml)
- Dark soy sauce (for color)1 tablespoon (optional)
- Mirin (rice wine)0.25 cup (60ml)
- Sesame oil2 tablespoons
- Honey or rice syrup3 tablespoons
- Black pepper1 teaspoon
- Shiitake mushroom soaking liquid1.5 cups (360ml)
- Water1 cup (240ml)
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare the Chicken: Thoroughly clean the chicken pieces, removing any excess fat and skin. Score thicker parts of the chicken to allow flavors to penetrate. Blanch the chicken in boiling water for 5 minutes, then rinse under cold water to remove impurities. Drain well.
- 2Step 2
Prepare Vegetables and Aromatics: Rehydrate dried shiitake mushrooms in warm water for at least 30 minutes. Once soft, squeeze out excess water, remove stems, and slice the caps into halves or quarters. Reserve the soaking liquid. Peel and cut carrots and daikon into substantial, uniform chunks. Peel chestnuts and ginkgo nuts. Slice fresh ginseng roots thinly. Mince garlic and grate ginger. Chop 2 stalks of green onions.
- 3Step 3
Make the Braising Sauce: In a large bowl, whisk together Jin Ganjang, dark soy sauce (if using), mirin, sesame oil, honey or rice syrup, black pepper, 1.5 cups of the reserved shiitake mushroom soaking liquid, 1 cup of fresh water, minced garlic, grated ginger, and chopped green onions.
- 4Step 4
Combine and Braise: In a large, heavy-bottomed pot or Dutch oven, arrange the blanched chicken pieces. Add the carrots, daikon, chestnuts, jujubes, ginkgo nuts (if using), sliced ginseng, and prepared shiitake mushrooms around the chicken. Pour the prepared braising sauce evenly over all the ingredients.
- 5Step 5
Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 60-75 minutes, or until the chicken is fork-tender and the vegetables are cooked through. Stir occasionally to ensure even cooking and to prevent sticking.
- 6Step 6
Finish and Serve: Taste the sauce and adjust seasoning if needed (add more honey for sweetness, or soy sauce for saltiness). Remove from heat. Garnish with fresh green onion slivers and pine nuts. Serve immediately with a bowl of steamed rice.
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Recipe Details
Cost Indicator
Standard ingredient budget. Perfect for weekend family dinners.