Which Korean braised chicken dish is simmered with soy sauce and vegetables? The answer is jjimdak.
The dish most often meant is Andong jjimdak, a Korean chicken dish associated with Andong in North Gyeongsang Province. Chicken pieces are simmered in a ganjang-based sauce with vegetables such as potatoes, carrots, onions, mushrooms, and peppers. Glass noodles, called dangmyeon, are also a familiar addition.
Its sauce is typically savory and slightly sweet, using soy sauce, sugar or mullyeot, garlic, and other seasonings. Some versions are notably spicy because of local peppers. The cooking method fits the broader Korean category of jjim, which includes foods steamed or boiled in a seasoned liquid that is later reduced.
A common mix-up is dak-bokkeum-tang, another Korean chicken dish cooked with vegetables. Dak-bokkeum-tang is generally recognized for its red, spicy seasoning based on gochujang and gochugaru, while jjimdak is especially associated with a dark soy-sauce glaze and glass noodles. The name literally combines jjim, a steamed or braised preparation, with dak, meaning chicken.