Experience the best of both worlds with this premium Haemul-dakjjim recipe. Combining tender chicken with fresh baby octopus, mussels, and shrimp, this high-protein stamina booster is the perfect centerpiece for any special dinner.
In the world of Korean stamina foods, Haemul-dakjjim reigns supreme as a luxurious "Surf and Turf" masterpiece. While standard braised chicken (Jjimdak) is a beloved staple, adding a bounty of fresh seafood elevates the dish into a nutritious powerhouse filled with the briny essence of the ocean.
This dish is traditionally served as a restorative meal (Boyang-sik) to replenish energy. The savory soy-based glaze seeps into the chicken and seafood, creating a complex flavor profile that is both hearty and refreshing. Whether you are hosting a formal dinner or looking for a weekend health boost, this recipe brings restaurant-quality elegance to your dining table.
Recipe Overview
Cooking Time: 60 Minutes
Difficulty: Medium
Servings: 1 Person (Generous portion)
Total Calories: Approximately 653.47 kcal
Ingredients You Will Need
The Proteins
Chicken: 300g (Cut into bite-sized pieces)
Baby Octopus: 300g (Can be substituted with squid or regular octopus)
Mussels: 100g
Medium Shrimp: 50g
Vegetables & Noodles
Potatoes: 67g
Onions: 65g
Green Onions: 40g
Carrots: 25g
Cheongyang Chili (Green): 14g
Red Chili: 14g
Cellophane Noodles (Dangmyeon): 70g (Pre-soaked)
The Marinade & Sauce
Chicken Marinade: 30ml Rice wine, 2g Salt, a pinch of Black pepper
Braising Sauce: 350ml Water, 15ml Soy sauce, 14g Minced garlic, 3g Sugar, 2g Minced ginger
Thickener: 30ml Starch water (1:1 ratio of water and starch)
The Finish: 15ml Sesame oil, 5ml Cooking oil, Toasted sesame seeds
Step-by-Step Culinary Guide
1. The Flavor Foundation (Marinade)
Start by thoroughly cleaning the chicken pieces. Toss them in rice wine, salt, and black pepper. Let them rest for 30 minutes. This essential step tenderizes the meat and ensures no gamy odors remain.
2. Shaping the Ingredients
While the chicken marinates, prep your vegetables. Chef's Pro-Tip: Trim the sharp edges of your potato and carrot cubes into rounded "balls." This prevents them from breaking apart during the long simmer, keeping your sauce clear and beautiful. Clean the baby octopus (remove innards), scrub the mussels, and peel the shrimp.
3. The Initial Sear
Heat 5ml of cooking oil in a pan and sear the chicken until golden brown on both sides. Even though chicken has natural fat, adding a touch of oil helps the fat render out more effectively, resulting in a cleaner, more savory flavor profile.
4. The Slow Braise
Transfer the seared chicken, carrots, and potatoes to a deep pot. Pour in the braising sauce (water, soy sauce, garlic, ginger, and sugar). Simmer on medium heat until the chicken is fully cooked and the potatoes are tender.
5. The Seafood Symphony
Once the chicken is ready, add the cleaned seafood, soaked cellophane noodles, and the remaining vegetables. Simmer for a few more minutes until the seafood is just cooked—be careful not to overcook the octopus, as it can become rubbery.
6. The Glossy Finish
Pour in the starch water and stir gently to thicken the sauce into a rich glaze. Finally, drizzle with sesame oil and sprinkle with toasted sesame seeds. Serve immediately while piping hot.
Detailed Nutritional Information (Per Serving)
| Nutrient | Amount |
| Total Calories | 653.47 kcal |
| Protein | 138.857 g |
| Total Fat | 52.713 g |
| Carbohydrates (Non-Fibrous) | 58.293 g |
| Dietary Fiber | 6.448 g |
| Sodium | 3,262.75 mg |
| Potassium | 2,556.23 mg |
| Iron | 11.12 mg |
| Vitamin C | 73.89 mg |
| Cholesterol | 1,038.15 mg |
Chef’s Tips and FAQ
Q: Can I use frozen seafood?
A: Yes, but ensure it is fully thawed and patted dry. Fresh seafood is preferred for the "briny" aroma that defines this dish, but a high-quality frozen mix works well in a pinch.
Q: Why add starch water at the very end?
A: Starch water provides that professional "glossy" look and helps the savory sauce cling to the chicken and noodles rather than just pooling at the bottom of the plate.
Q: Is there a way to make it less salty?
A: Since the recipe contains seafood like mussels which naturally hold salt, always taste the sauce before adding the final thickener. You can adjust the soy sauce levels based on the specific saltiness of your mussels.
Storage Tip: Seafood loses its delicate texture when reheated multiple times. It is highly recommended to consume the entire dish immediately after cooking. If you must store it, use an airtight container and refrigerate for no more than 24 hours.
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