Dakjjim is sweeter than most stews in the Korean food list, but nevertheless, the spice is still there given the amount of chili present in the ingredient list. Dakjjim, known in English as braised chicken, is a compound word made up of dak (닭) for chicken and jjim (찜) for braised and can also be referred to as jjimdak.
Of its variations, the most renowned is the Andong version where this dish is said to have originated. Andong is located in Gyeongbuk province at the eastern part of South Korea. The others versions see low heat and slow cookers, but the Andon dakjjim is known to make use of high heat that reduces the fat amount. Cheap and easy to make, it is also known for its complex flavors, partly due to the amount of ingredient incorporated in the dish.
The thighs of the chicken are used in this version, with starch noodles, dried red peppers, potatoes, garlic, cucumber, green onions, carrots and white mushrooms as the chewable additions and the carefully measured flavorings such as soy sauce, oyster sauce, rice syrup, dark brown sugar, green and red chili peppers, sesame oil and sesame seeds.
*photo source: https://blog.naver.com/ssongzhou/130107946598