Soy-Braised Chicken Drumettes (Dakbong-jorim)
A golden-sauce soy-braised chicken that's been a family favorite for ten years! The drumettes are soaked in milk to remove any gaminess, then braised with no added water — just soy sauce, vinegar, and ketchup — until glossy and reduced for an irresistible sweet-and-savory treat.
Ingredients
Main
- Chicken drumettes20
- Milkas needed
- Green onion1/2 stalk
- Soju1/2 cup (for blanching)
Sauce
- Soy sauce5 tbsp
- Sugar2 tbsp
- Vinegar2 tbsp
- Rice wine2 tbsp
- Ketchup1 tbsp
- Corn syrup1 tbsp
Directions
- 1
Prepare 20 chicken drumettes (2 packs).
- 2
Pour in enough milk to submerge the drumettes and soak for 30 minutes to remove any gaminess.
- 3
After 30 minutes, rinse off the milk and drain in a sieve.
- 4
Blanch the drumettes in boiling water with 1/2 cup of soju for 3 minutes, then wash each one clean. (For frozen chicken or chicken with a strong smell, don't skip this blanching step.)
- 5
In a deep braising pan, mix 5 tbsp soy sauce, 2 tbsp sugar, 2 tbsp vinegar, 2 tbsp rice wine, 1 tbsp ketchup, and 1 tbsp corn syrup to make the sauce.
- 6
Add the blanched drumettes and top with the green onion (1/2 stalk) cut into large pieces.
- 7
Toss everything to coat evenly, cover, and braise over medium heat for 20 minutes.
- 8
Open the lid now and then to turn the pieces top to bottom. Even without added water, enough moisture is released that it won't burn.
- 9
After 20 minutes, uncover and braise over medium-high heat for 10 more minutes to reduce the sauce and bring out the gloss.
- 10
Remove the green onion and plate. Top with chopped peanuts or chives if you like.
Tips
No water is needed — the chicken releases its own moisture as it cooks, so braise slowly over medium heat to keep it from burning and to build a glossy glaze. Top with chopped peanuts or chives if you like.