🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 43 (from laksa199)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa043.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.seriouseats.com/korean-braised-turkey-jjim-recipe-8750722\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.seriouseats.com/korean-braised-turkey-jjim-recipe-8750722\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.seriouseats.com\/korean-braised-turkey-jjim-recipe-8750722","crawl_time":1776078259,"first_indexed_time":1732384107,"http_code":200,"src_unparsed":"com,seriouseats!www,\/korean-braised-turkey-jjim-recipe-8750722 s443","src_root_hash":"3385208949286065243","history_drop_reason":null,"meta_title":"Braised Turkey Jjim With Bacon, Shiitakes, and Chestnuts","meta_descriptions":["Braised turkey legs and wings with soy sauce and root beer are the perfect cold weather, Korean-inspired stew."],"attrs_boilerpipe_text":"Galbi-jjim—a Korean soy sauce-based braise of beef short ribs, brown sugar, root vegetables, ginger, garlic, jujubes, mushrooms, and chestnuts—is one of my favorite things to eat during the winter. It's a cozy, cold-weather braise with a gravy that's so delicious I find myself spooning it over everything. This version uses turkey legs and wings in place of short ribs, and, to compensate for the turkey's relative leanness, I add richness to the braise with bacon lardons and a generous amount of butter.\nThe braise gets a salty-sweet push-pull from the traditional combination of soy sauce, lots of black pepper, ginger, garlic, jujubes, and dried shiitake mushrooms. Straying from classic galbi-jjim, I turn to sake and root beer instead of brown sugar to add a background sweetness to the braise. Radishes complement the black pepper, and carrots complement the radishes. Once the vegetables and turkey are tender, the meat is picked off the bone while the gravy is thickened with a cornstarch slurry. The braise is finished with peeled roasted chestnuts (the store-bought kind, we wouldn't ask you to peel your own chestnuts), and a sprinkling of pine nuts to give the dish a decidedly autumnal feel—a perfect fit for a Thanksgiving meal. So perfect, in fact, you may have trouble going back to a standard roast turkey with gravy.\nThis recipe was originally published in November, 2020.\nKeep Screen Awake\n2 (1 1\/2- to 1 3\/4-pound;\n680\nto 800\ng\n)\nturkey leg quarters\n, split at the joint into drumsticks and thighs (see note)\n2\n(1-pound;\n450\ng)\nturkey wings\n, split into flats and drums (optional; see note)\n1\nturkey neck\n(optional; see note)\nKosher salt\nand\nfreshly\nground black pepper\n3\ntablespoons\n(45ml) \nvegetable oil\n1\/2 pound (\n225\ng\n)\nslab bacon\n, cut into 1- by 1\/2-inch lardons (see note)\n8\ntablespoons\n(1 stick; 113g)\nunsalted butter\n, divided\n8\nmedium\ngarlic cloves\n(about 40g), roughly chopped\n1\nlarge\n(11-ounce; 330g)\nwhite onion\n, roughly chopped\nOne\n3-inch\npiece\n(about 2 1\/2 ounces; 70g)\nfresh ginger\n, peeled and roughly chopped\n3\/4\ncup\n(6 fluid ounces; 180ml) \nsake\n2\ncups\n(500ml)\nhomemade chicken stock\n,\nturkey stock\n, or store-bought,\nlow-sodium chicken broth\nOne\n12\n-\nounce\n(355ml) can\nroot beer\n1\/2\ncup\n(120ml) \nsoy sauce\n1\nounce\n(30g)\ndried shiitakes\n, broken into roughly 1-inch pieces (about 1\/2 cup)\n1\nounce\n(30g)\ndried jujube dates\n, pitted (about 12 small dates)\n9\nounces\n(265g)\nred salad radishes\n(about 24 radishes), peeled\n2\nmedium\ncarrots\n(about 13 ounces; 380g total), peeled and cut crosswise into 1-inch pieces\n2 tablespoons plus 2 teaspoons\ncornstarch\n(3\/4 ounce;\n20\ng\n)\n10 1\/2\nounces\n(300g)\nroasted peeled chestnuts\n(two 5.2-ounce (150g) bags)\n2\ntablespoons\n(20g)\npine nuts\n, lightly toasted, for garnish (optional)\nSeason turkey pieces on all sides with salt and pepper. In a large Dutch oven, heat oil over high heat until just beginning to smoke. Working in batches to prevent crowding, add half the turkey pieces skin side down and cook, turning occasionally and lowering heat as needed to prevent skin from burning, until golden brown all over, about 4 minutes per side. Transfer to a platter and repeat browning process with remaining turkey pieces. Set aside.\nAdd bacon to now-empty Dutch oven and reduce heat to medium. Cook, stirring occasionally, until lardons are crisp and golden brown, 8 to 10 minutes. Add half the butter (4 tablespoons; 56g), garlic, onion, and ginger. Increase heat to high and cook, stirring frequently and scraping up any browned bits from the bottom of the pot, until vegetables are slightly softened, 3 to 5 minutes.\nPour in sake, bring to a boil, and cook until liquid has mostly evaporated, about 1 minute. Add chicken stock, root beer, soy sauce, dried shiitakes, and jujubes, and bring to a boil. Add turkey parts along with any accumulated juices to the pot, nestling them in so they are mostly submerged. Lower heat to a simmer and cook, uncovered, for 30 minutes.\nAdd radishes and carrots in a single layer on top of the turkey pieces so that vegetables are partially submerged. Continue to cook until vegetables are tender and turkey is cooked through and pulls easily off the bone, about 45 minutes longer. Remove from heat.\nUsing a spider or slotted spoon, transfer turkey pieces to a plate. Once cool enough to handle, pick meat from the bones into large bite-size pieces; discard bones. Set picked turkey meat aside.\nIn a small bowl, whisk together cornstarch and 1\/4 cup (60ml) cold water to form a smooth slurry. Return Dutch oven to stovetop and bring braising liquid back to a boil over medium-high heat. Whisk in cornstarch slurry and cook, whisking constantly, until liquid thickens to the point that it can coat the back of a spoon, 2 to 3 minutes. Stir in chestnuts, turkey, and remaining 4 tablespoons (56g) butter. Continue to cook until turkey is warmed through and butter is fully emulsified, 1 to 2 minutes longer. Season to taste with salt and pepper.\nIf serving right away, divide jjim between individual serving bowls, sprinkle with pine nuts (if using), and serve. If making in advance, allow to cool to room temperature, then refrigerate in an airtight container for up to 5 days; reheat over medium heat before serving.\nVicky Wasik\nSpecial equipment\nLarge Dutch oven\nNotes\nThis recipe calls for turkey leg quarters and wings, which can be purchased separately (you can even do without the wings if serving fewer people), or you can buy a whole 10- to 12-pound turkey and\nbreak down the bird yourself\n, using the legs, wings (and neck, if available) for this recipe, while reserving the crown for another dish, such as\nroast turkey breast ssam\n.\nIf you can't find slab bacon for this recipe, thick-cut sliced bacon will work as well.\nMake-Ahead and Storage\nTurkey jjim can be made in advance and refrigerated in an airtight container (without the pine nuts) for up to 5 days; reheat over medium heat and sprinkle with pine nuts before serving.\nThis Recipe Appears In\nCelebrate the Sides With a Korean-American Banchan Thanksgiving","attrs_markdown":"[Skip to Content](https:\/\/www.seriouseats.com\/korean-braised-turkey-jjim-recipe-8750722#skip-to-content)\n\n[My Saves](https:\/\/www.myrecipes.com\/)\n\nbutton\n\nbutton\n\n- [Recipes](https:\/\/www.seriouseats.com\/all-recipes-5117985)\n  - 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[Contact Us](https:\/\/www.seriouseats.com\/about-us-5120006#toc-contact-us)\n\n- [Recipes](https:\/\/www.seriouseats.com\/all-recipes-5117985)\n- [Recipes By Ingredients](https:\/\/www.seriouseats.com\/recipes-by-ingredient-recipes-5117749)\n- [Turkey](https:\/\/www.seriouseats.com\/turkey-recipes-5117517)\n\n# Braised Turkey Jjim With Bacon, Shiitakes, and Chestnuts\nBraised turkey legs and wings with soy sauce and root beer are the perfect cold weather, Korean-inspired stew.\n\nBy\n\n[Sunny Lee](https:\/\/www.seriouseats.com\/sunny-lee-5119011)\n\n![]()\n\n![](https:\/\/www.seriouseats.com\/thmb\/FY_bmqCKM1afU9ng55SGN-Z8VIk=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__02__image0-3380f650bac94a628f5343e8d67d4232.jpeg)\n\n[Sunny Lee](https:\/\/www.seriouseats.com\/sunny-lee-5119011)\n\nSunny Lee is a Brooklyn-based chef who has worked at Blue Hill, Eleven Madison Park, Estela, Battersby, and Insa. When she isn't contributing to Serious Eats, she moonlights as a private chef. Sunny attended the Culinary Institute of America.\n\nLearn about Serious Eats' [Editorial Process](https:\/\/www.seriouseats.com\/about-us-5120006#toc-editorial-guidelines)\n\nUpdated November 07, 2025\n\nSave\n\n[WRITE A REVIEW](https:\/\/www.seriouseats.com\/korean-braised-turkey-jjim-recipe-8750722)\n\nClose\n\n![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-17](https:\/\/www.seriouseats.com\/thmb\/xYQ6iooCTovoR_EnBlXDf7YnwnY=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-17-80f93f30317442578aff4ed8d82e67f2.jpg)\n\n![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-17](https:\/\/www.seriouseats.com\/thmb\/xYQ6iooCTovoR_EnBlXDf7YnwnY=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-17-80f93f30317442578aff4ed8d82e67f2.jpg)\n\nVicky Wasik\n\nJump to recipe\n\nGalbi-jjim—a Korean soy sauce-based braise of beef short ribs, brown sugar, root vegetables, ginger, garlic, jujubes, mushrooms, and chestnuts—is one of my favorite things to eat during the winter. It's a cozy, cold-weather braise with a gravy that's so delicious I find myself spooning it over everything. This version uses turkey legs and wings in place of short ribs, and, to compensate for the turkey's relative leanness, I add richness to the braise with bacon lardons and a generous amount of butter.\n\nThe braise gets a salty-sweet push-pull from the traditional combination of soy sauce, lots of black pepper, ginger, garlic, jujubes, and dried shiitake mushrooms. Straying from classic galbi-jjim, I turn to sake and root beer instead of brown sugar to add a background sweetness to the braise. Radishes complement the black pepper, and carrots complement the radishes. Once the vegetables and turkey are tender, the meat is picked off the bone while the gravy is thickened with a cornstarch slurry. The braise is finished with peeled roasted chestnuts (the store-bought kind, we wouldn't ask you to peel your own chestnuts), and a sprinkling of pine nuts to give the dish a decidedly autumnal feel—a perfect fit for a Thanksgiving meal. So perfect, in fact, you may have trouble going back to a standard roast turkey with gravy.\n\n[Celebrate the Sides With a Korean-American Banchan Thanksgiving](https:\/\/www.seriouseats.com\/korean-american-thanksgiving-menu)\n\n###\nThis recipe was originally published in November, 2020.\n\nRecipe Details\n\n## Braised Turkey Jjim With Bacon, Shiitakes, and Chestnuts\nCook 2 hrs 15 mins\n\nTotal 2 hrs 15 mins\n\nServes 4 to 6 servings\n\nSave\n\nKeep Screen Awake\n\n## Ingredients\n- 2 (1 1\/2- to 1 3\/4-pound; 680 to 800g) turkey leg quarters, split at the joint into drumsticks and thighs (see note)\n- 2 (1-pound; 450g) turkey wings, split into flats and drums (optional; see note)\n- 1 turkey neck (optional; see note)\n- Kosher salt and freshly ground black pepper\n- 3 tablespoons (45ml) vegetable oil\n- 1\/2 pound (225g) slab bacon, cut into 1- by 1\/2-inch lardons (see note)\n- 8 tablespoons (1 stick; 113g) unsalted butter, divided\n- 8 medium garlic cloves (about 40g), roughly chopped\n- 1 large (11-ounce; 330g) white onion, roughly chopped\n- One 3-inch piece (about 2 1\/2 ounces; 70g) fresh ginger, peeled and roughly chopped\n- 3\/4 cup (6 fluid ounces; 180ml) sake\n- 2 cups (500ml) [homemade chicken stock](https:\/\/www.seriouseats.com\/best-rich-easy-white-chicken-stock-recipe), [turkey stock](https:\/\/www.seriouseats.com\/brown-turkey-stock-recipe), or store-bought, low-sodium chicken broth\n- One 12\\-ounce (355ml) can root beer\n- 1\/2 cup (120ml) soy sauce\n- 1 ounce (30g) dried shiitakes, broken into roughly 1-inch pieces (about 1\/2 cup)\n- 1 ounce (30g) dried jujube dates, pitted (about 12 small dates)\n- 9 ounces (265g) red salad radishes (about 24 radishes), peeled\n- 2 medium carrots (about 13 ounces; 380g total), peeled and cut crosswise into 1-inch pieces\n- 2 tablespoons plus 2 teaspoons cornstarch (3\/4 ounce; 20g)\n- 10 1\/2 ounces (300g) roasted peeled chestnuts (two 5.2-ounce (150g) bags)\n- 2 tablespoons (20g) pine nuts, lightly toasted, for garnish (optional)\n\n## Directions\n1. Season turkey pieces on all sides with salt and pepper. In a large Dutch oven, heat oil over high heat until just beginning to smoke. Working in batches to prevent crowding, add half the turkey pieces skin side down and cook, turning occasionally and lowering heat as needed to prevent skin from burning, until golden brown all over, about 4 minutes per side. Transfer to a platter and repeat browning process with remaining turkey pieces. Set aside.\n   ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-1](https:\/\/www.seriouseats.com\/thmb\/s_VQlKHhjU7v-cpKA6K7cFL-sCc=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-1-dbf705638ec34441be63394cc3c3128c.jpg)\n   \n   ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-1](https:\/\/www.seriouseats.com\/thmb\/s_VQlKHhjU7v-cpKA6K7cFL-sCc=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-1-dbf705638ec34441be63394cc3c3128c.jpg)\n2. Add bacon to now-empty Dutch oven and reduce heat to medium. Cook, stirring occasionally, until lardons are crisp and golden brown, 8 to 10 minutes. Add half the butter (4 tablespoons; 56g), garlic, onion, and ginger. Increase heat to high and cook, stirring frequently and scraping up any browned bits from the bottom of the pot, until vegetables are slightly softened, 3 to 5 minutes.\n   ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-2](https:\/\/www.seriouseats.com\/thmb\/8rj86Qm6nXqGT2mTHcml4qVNSX8=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-2-20171adc1d21459d98bb413a6f5e649c.jpg)\n   \n   ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-2](https:\/\/www.seriouseats.com\/thmb\/8rj86Qm6nXqGT2mTHcml4qVNSX8=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-2-20171adc1d21459d98bb413a6f5e649c.jpg)\n3. Pour in sake, bring to a boil, and cook until liquid has mostly evaporated, about 1 minute. Add chicken stock, root beer, soy sauce, dried shiitakes, and jujubes, and bring to a boil. Add turkey parts along with any accumulated juices to the pot, nestling them in so they are mostly submerged. Lower heat to a simmer and cook, uncovered, for 30 minutes.\n   ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-step3](https:\/\/www.seriouseats.com\/thmb\/xUDG_S__7NsacXw3SgNGs0Rfu2w=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-step3-a38ab5ddf70649e8a244cbf4d31f2f26.jpg)\n   \n   ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-step3](https:\/\/www.seriouseats.com\/thmb\/xUDG_S__7NsacXw3SgNGs0Rfu2w=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-step3-a38ab5ddf70649e8a244cbf4d31f2f26.jpg)\n4. Add radishes and carrots in a single layer on top of the turkey pieces so that vegetables are partially submerged. Continue to cook until vegetables are tender and turkey is cooked through and pulls easily off the bone, about 45 minutes longer. Remove from heat.\n   ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-10](https:\/\/www.seriouseats.com\/thmb\/82VAXHoKMfVKYeklDwnaOv5LB-o=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-10-391c87ed8c4547f3b4ebd98f88085663.jpg)\n   \n   ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-10](https:\/\/www.seriouseats.com\/thmb\/82VAXHoKMfVKYeklDwnaOv5LB-o=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-10-391c87ed8c4547f3b4ebd98f88085663.jpg)\n5. Using a spider or slotted spoon, transfer turkey pieces to a plate. Once cool enough to handle, pick meat from the bones into large bite-size pieces; discard bones. Set picked turkey meat aside.\n   ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-15](https:\/\/www.seriouseats.com\/thmb\/HbfxTjcooJLNvK0hYjpEOxh7gXM=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-15-6736697c77494fd6946bfef092b0d276.jpg)\n   \n   ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-15](https:\/\/www.seriouseats.com\/thmb\/HbfxTjcooJLNvK0hYjpEOxh7gXM=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-15-6736697c77494fd6946bfef092b0d276.jpg)\n6. In a small bowl, whisk together cornstarch and 1\/4 cup (60ml) cold water to form a smooth slurry. Return Dutch oven to stovetop and bring braising liquid back to a boil over medium-high heat. Whisk in cornstarch slurry and cook, whisking constantly, until liquid thickens to the point that it can coat the back of a spoon, 2 to 3 minutes. Stir in chestnuts, turkey, and remaining 4 tablespoons (56g) butter. Continue to cook until turkey is warmed through and butter is fully emulsified, 1 to 2 minutes longer. Season to taste with salt and pepper.\n   ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-16](https:\/\/www.seriouseats.com\/thmb\/U69X9mbLnYSKDk3s6inLfaRgb90=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-16-01ff43bb32e04f0c8cedda821a2a5a62.jpg)\n   \n   ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-16](https:\/\/www.seriouseats.com\/thmb\/U69X9mbLnYSKDk3s6inLfaRgb90=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-16-01ff43bb32e04f0c8cedda821a2a5a62.jpg)\n7. If serving right away, divide jjim between individual serving bowls, sprinkle with pine nuts (if using), and serve. If making in advance, allow to cool to room temperature, then refrigerate in an airtight container for up to 5 days; reheat over medium heat before serving.\n   ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-18](https:\/\/www.seriouseats.com\/thmb\/sj-g1QZycKkYpZ_ux6Z0LEfCk-c=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-18-4af088813d384aeaabb42a16023e97aa.jpg)\n   \n   ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-18](https:\/\/www.seriouseats.com\/thmb\/sj-g1QZycKkYpZ_ux6Z0LEfCk-c=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-18-4af088813d384aeaabb42a16023e97aa.jpg)\n   \n   Vicky Wasik\n## Special equipment\n[Large Dutch oven](https:\/\/www.seriouseats.com\/best-cast-iron-dutch-ovens-equipment-review)\n\n## Notes\nThis recipe calls for turkey leg quarters and wings, which can be purchased separately (you can even do without the wings if serving fewer people), or you can buy a whole 10- to 12-pound turkey and [break down the bird yourself](https:\/\/www.seriouseats.com\/how-to-roast-a-turkey-in-parts), using the legs, wings (and neck, if available) for this recipe, while reserving the crown for another dish, such as [roast turkey breast ssam](https:\/\/www.seriouseats.com\/roast-turkey-breast-ssam).\n\nIf you can't find slab bacon for this recipe, thick-cut sliced bacon will work as well.\n\n## Make-Ahead and Storage\nTurkey jjim can be made in advance and refrigerated in an airtight container (without the pine nuts) for up to 5 days; reheat over medium heat and sprinkle with pine nuts before serving.\n\n### This Recipe Appears In\n- [Celebrate the Sides With a Korean-American Banchan Thanksgiving](https:\/\/www.seriouseats.com\/korean-american-thanksgiving-menu)\n\n- [Turkey](https:\/\/www.seriouseats.com\/turkey-recipes-5117517)\n- [Korean](https:\/\/www.seriouseats.com\/korean-recipes-5117257)\n- [Braising & Stewing](https:\/\/www.seriouseats.com\/braising-stewing-recipes-5117374)\n- [Braised & Stewed Turkey](https:\/\/www.seriouseats.com\/braised-stewed-turkey-recipes-5117364)\n\n| Nutrition Facts (per serving) |   |\n|---|---|\n| 1038 | Calories |\n| 59g | Fat |\n| 60g | Carbs |\n| 66g | Protein |\n\nShow Full Nutrition Label\n\n×\n\n| Nutrition Facts |   |\n|---|---|\n| Servings: 4 to 6 |   |\n| Amount per serving |   |\n| Calories | 1038 |\n| % Daily Value\\* |   |\n| Total Fat 59g | 75% |\n| Saturated Fat 21g | 105% |\n| Cholesterol 273mg | 91% |\n| Sodium 1758mg | 76% |\n| Total Carbohydrate 60g | 22% |\n| Dietary Fiber 7g | 25% |\n| Total Sugars 18g |   |\n| Protein 66g |   |\n| Vitamin C 31mg | 155% |\n| Calcium 128mg | 10% |\n| Iron 5mg | 26% |\n| Potassium 1490mg | 32% |\n| *\\*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* |   |\n\n(Nutrition information is calculated using an ingredient database and should be considered an estimate.)\n\n#### More Serious Eats Recipes\n[![20201015-banchan-thanksgiving-group-vicky-wasik-1-10](https:\/\/www.seriouseats.com\/thmb\/AkLmDVIPlhqk-gAFc9N80WsvuS0=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-group-vicky-wasik-1-10-1078b1091be741c5b403f30dfa1d7f69.jpg) 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Gravy](https:\/\/www.seriouseats.com\/the-best-simple-roast-turkey-gravy-recipe)\n\n[![20131026-turkey-ramen-15.jpg](https:\/\/www.seriouseats.com\/thmb\/Iu0FenxiseNA_j0q93GtLCAG0eo=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__11__20131026-turkey-ramen-15-959695a833a34ae188ec734904199124.jpg) ![20131026-turkey-ramen-15.jpg](https:\/\/www.seriouseats.com\/thmb\/Iu0FenxiseNA_j0q93GtLCAG0eo=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__11__20131026-turkey-ramen-15-959695a833a34ae188ec734904199124.jpg) Turkey Paitan Ramen With Crispy Turkey and Soft-Cooked Egg Recipe](https:\/\/www.seriouseats.com\/turkey-paitain-ramen-crispy-turkey-soft-cooked-egg-recipe)\n\n[![a bowl of Stir-Fried Lo Mein with Charred Cabbage, 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](https:\/\/www.seriouseats.com\/thmb\/lKvdkge9tyVR0evyyuT68rOt278=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__10__20161025-spatchcock-turkey-cajun-seasoning-vicky-wasik-3-94f8dd7e071a4a5b9ac7e9fab86de35a.jpg) ![A roasted spatchcocked turkey covered in Cajun spices. ](https:\/\/www.seriouseats.com\/thmb\/lKvdkge9tyVR0evyyuT68rOt278=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__10__20161025-spatchcock-turkey-cajun-seasoning-vicky-wasik-3-94f8dd7e071a4a5b9ac7e9fab86de35a.jpg) Cajun-Spiced Spatchcocked Turkey Recipe](https:\/\/www.seriouseats.com\/cajun-spiced-turkey-thanksgiving-recipe)\n\nGet fresh recipes, cooking tips, deal alerts, and more\\!\n\n- [Recipes](https:\/\/www.seriouseats.com\/all-recipes-5117985)\n- 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Dialog\n\n![]()","attrs_readable_markdown":"Galbi-jjim—a Korean soy sauce-based braise of beef short ribs, brown sugar, root vegetables, ginger, garlic, jujubes, mushrooms, and chestnuts—is one of my favorite things to eat during the winter. It's a cozy, cold-weather braise with a gravy that's so delicious I find myself spooning it over everything. This version uses turkey legs and wings in place of short ribs, and, to compensate for the turkey's relative leanness, I add richness to the braise with bacon lardons and a generous amount of butter.\n\nThe braise gets a salty-sweet push-pull from the traditional combination of soy sauce, lots of black pepper, ginger, garlic, jujubes, and dried shiitake mushrooms. Straying from classic galbi-jjim, I turn to sake and root beer instead of brown sugar to add a background sweetness to the braise. Radishes complement the black pepper, and carrots complement the radishes. Once the vegetables and turkey are tender, the meat is picked off the bone while the gravy is thickened with a cornstarch slurry. The braise is finished with peeled roasted chestnuts (the store-bought kind, we wouldn't ask you to peel your own chestnuts), and a sprinkling of pine nuts to give the dish a decidedly autumnal feel—a perfect fit for a Thanksgiving meal. So perfect, in fact, you may have trouble going back to a standard roast turkey with gravy.\n\nThis recipe was originally published in November, 2020.\n\nKeep Screen Awake\n\n- 2 (1 1\/2- to 1 3\/4-pound; 680 to 800g) turkey leg quarters, split at the joint into drumsticks and thighs (see note)\n- 2 (1-pound; 450g) turkey wings, split into flats and drums (optional; see note)\n- 1 turkey neck (optional; see note)\n- Kosher salt and freshly ground black pepper\n- 3 tablespoons (45ml) vegetable oil\n- 1\/2 pound (225g) slab bacon, cut into 1- by 1\/2-inch lardons (see note)\n- 8 tablespoons (1 stick; 113g) unsalted butter, divided\n- 8 medium garlic cloves (about 40g), roughly chopped\n- 1 large (11-ounce; 330g) white onion, roughly chopped\n- One 3-inch piece (about 2 1\/2 ounces; 70g) fresh ginger, peeled and roughly chopped\n- 3\/4 cup (6 fluid ounces; 180ml) sake\n- 2 cups (500ml) [homemade chicken stock](https:\/\/www.seriouseats.com\/best-rich-easy-white-chicken-stock-recipe), [turkey stock](https:\/\/www.seriouseats.com\/brown-turkey-stock-recipe), or store-bought, low-sodium chicken broth\n- One 12\\-ounce (355ml) can root beer\n- 1\/2 cup (120ml) soy sauce\n- 1 ounce (30g) dried shiitakes, broken into roughly 1-inch pieces (about 1\/2 cup)\n- 1 ounce (30g) dried jujube dates, pitted (about 12 small dates)\n- 9 ounces (265g) red salad radishes (about 24 radishes), peeled\n- 2 medium carrots (about 13 ounces; 380g total), peeled and cut crosswise into 1-inch pieces\n- 2 tablespoons plus 2 teaspoons cornstarch (3\/4 ounce; 20g)\n- 10 1\/2 ounces (300g) roasted peeled chestnuts (two 5.2-ounce (150g) bags)\n- 2 tablespoons (20g) pine nuts, lightly toasted, for garnish (optional)\n\n1. Season turkey pieces on all sides with salt and pepper. In a large Dutch oven, heat oil over high heat until just beginning to smoke. Working in batches to prevent crowding, add half the turkey pieces skin side down and cook, turning occasionally and lowering heat as needed to prevent skin from burning, until golden brown all over, about 4 minutes per side. Transfer to a platter and repeat browning process with remaining turkey pieces. Set aside.\n2. Add bacon to now-empty Dutch oven and reduce heat to medium. Cook, stirring occasionally, until lardons are crisp and golden brown, 8 to 10 minutes. Add half the butter (4 tablespoons; 56g), garlic, onion, and ginger. Increase heat to high and cook, stirring frequently and scraping up any browned bits from the bottom of the pot, until vegetables are slightly softened, 3 to 5 minutes.\n3. Pour in sake, bring to a boil, and cook until liquid has mostly evaporated, about 1 minute. Add chicken stock, root beer, soy sauce, dried shiitakes, and jujubes, and bring to a boil. Add turkey parts along with any accumulated juices to the pot, nestling them in so they are mostly submerged. Lower heat to a simmer and cook, uncovered, for 30 minutes.\n4. Add radishes and carrots in a single layer on top of the turkey pieces so that vegetables are partially submerged. Continue to cook until vegetables are tender and turkey is cooked through and pulls easily off the bone, about 45 minutes longer. Remove from heat.\n5. Using a spider or slotted spoon, transfer turkey pieces to a plate. Once cool enough to handle, pick meat from the bones into large bite-size pieces; discard bones. Set picked turkey meat aside.\n6. In a small bowl, whisk together cornstarch and 1\/4 cup (60ml) cold water to form a smooth slurry. Return Dutch oven to stovetop and bring braising liquid back to a boil over medium-high heat. Whisk in cornstarch slurry and cook, whisking constantly, until liquid thickens to the point that it can coat the back of a spoon, 2 to 3 minutes. Stir in chestnuts, turkey, and remaining 4 tablespoons (56g) butter. Continue to cook until turkey is warmed through and butter is fully emulsified, 1 to 2 minutes longer. Season to taste with salt and pepper.\n7. If serving right away, divide jjim between individual serving bowls, sprinkle with pine nuts (if using), and serve. If making in advance, allow to cool to room temperature, then refrigerate in an airtight container for up to 5 days; reheat over medium heat before serving.\n   Vicky Wasik\n## Special equipment\n[Large Dutch oven](https:\/\/www.seriouseats.com\/best-cast-iron-dutch-ovens-equipment-review)\n\n## Notes\nThis recipe calls for turkey leg quarters and wings, which can be purchased separately (you can even do without the wings if serving fewer people), or you can buy a whole 10- to 12-pound turkey and [break down the bird yourself](https:\/\/www.seriouseats.com\/how-to-roast-a-turkey-in-parts), using the legs, wings (and neck, if available) for this recipe, while reserving the crown for another dish, such as [roast turkey breast ssam](https:\/\/www.seriouseats.com\/roast-turkey-breast-ssam).\n\nIf you can't find slab bacon for this recipe, thick-cut sliced bacon will work as well.\n\n## Make-Ahead and Storage\nTurkey jjim can be made in advance and refrigerated in an airtight container (without the pine nuts) for up to 5 days; reheat over medium heat and sprinkle with pine nuts before serving.\n\n### This Recipe Appears In\n- [Celebrate the Sides With a Korean-American Banchan Thanksgiving](https:\/\/www.seriouseats.com\/korean-american-thanksgiving-menu)","meta_canonical":null}

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Meta Title	Braised Turkey Jjim With Bacon, Shiitakes, and Chestnuts
Meta Description	Braised turkey legs and wings with soy sauce and root beer are the perfect cold weather, Korean-inspired stew.
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Boilerpipe Text	Galbi-jjim—a Korean soy sauce-based braise of beef short ribs, brown sugar, root vegetables, ginger, garlic, jujubes, mushrooms, and chestnuts—is one of my favorite things to eat during the winter. It's a cozy, cold-weather braise with a gravy that's so delicious I find myself spooning it over everything. This version uses turkey legs and wings in place of short ribs, and, to compensate for the turkey's relative leanness, I add richness to the braise with bacon lardons and a generous amount of butter. The braise gets a salty-sweet push-pull from the traditional combination of soy sauce, lots of black pepper, ginger, garlic, jujubes, and dried shiitake mushrooms. Straying from classic galbi-jjim, I turn to sake and root beer instead of brown sugar to add a background sweetness to the braise. Radishes complement the black pepper, and carrots complement the radishes. Once the vegetables and turkey are tender, the meat is picked off the bone while the gravy is thickened with a cornstarch slurry. The braise is finished with peeled roasted chestnuts (the store-bought kind, we wouldn't ask you to peel your own chestnuts), and a sprinkling of pine nuts to give the dish a decidedly autumnal feel—a perfect fit for a Thanksgiving meal. So perfect, in fact, you may have trouble going back to a standard roast turkey with gravy. This recipe was originally published in November, 2020. Keep Screen Awake 2 (1 1/2- to 1 3/4-pound; 680 to 800 g ) turkey leg quarters , split at the joint into drumsticks and thighs (see note) 2 (1-pound; 450 g) turkey wings , split into flats and drums (optional; see note) 1 turkey neck (optional; see note) Kosher salt and freshly ground black pepper 3 tablespoons (45ml) vegetable oil 1/2 pound ( 225 g ) slab bacon , cut into 1- by 1/2-inch lardons (see note) 8 tablespoons (1 stick; 113g) unsalted butter , divided 8 medium garlic cloves (about 40g), roughly chopped 1 large (11-ounce; 330g) white onion , roughly chopped One 3-inch piece (about 2 1/2 ounces; 70g) fresh ginger , peeled and roughly chopped 3/4 cup (6 fluid ounces; 180ml) sake 2 cups (500ml) homemade chicken stock , turkey stock , or store-bought, low-sodium chicken broth One 12 - ounce (355ml) can root beer 1/2 cup (120ml) soy sauce 1 ounce (30g) dried shiitakes , broken into roughly 1-inch pieces (about 1/2 cup) 1 ounce (30g) dried jujube dates , pitted (about 12 small dates) 9 ounces (265g) red salad radishes (about 24 radishes), peeled 2 medium carrots (about 13 ounces; 380g total), peeled and cut crosswise into 1-inch pieces 2 tablespoons plus 2 teaspoons cornstarch (3/4 ounce; 20 g ) 10 1/2 ounces (300g) roasted peeled chestnuts (two 5.2-ounce (150g) bags) 2 tablespoons (20g) pine nuts , lightly toasted, for garnish (optional) Season turkey pieces on all sides with salt and pepper. In a large Dutch oven, heat oil over high heat until just beginning to smoke. Working in batches to prevent crowding, add half the turkey pieces skin side down and cook, turning occasionally and lowering heat as needed to prevent skin from burning, until golden brown all over, about 4 minutes per side. Transfer to a platter and repeat browning process with remaining turkey pieces. Set aside. Add bacon to now-empty Dutch oven and reduce heat to medium. Cook, stirring occasionally, until lardons are crisp and golden brown, 8 to 10 minutes. Add half the butter (4 tablespoons; 56g), garlic, onion, and ginger. Increase heat to high and cook, stirring frequently and scraping up any browned bits from the bottom of the pot, until vegetables are slightly softened, 3 to 5 minutes. Pour in sake, bring to a boil, and cook until liquid has mostly evaporated, about 1 minute. Add chicken stock, root beer, soy sauce, dried shiitakes, and jujubes, and bring to a boil. Add turkey parts along with any accumulated juices to the pot, nestling them in so they are mostly submerged. Lower heat to a simmer and cook, uncovered, for 30 minutes. Add radishes and carrots in a single layer on top of the turkey pieces so that vegetables are partially submerged. Continue to cook until vegetables are tender and turkey is cooked through and pulls easily off the bone, about 45 minutes longer. Remove from heat. Using a spider or slotted spoon, transfer turkey pieces to a plate. Once cool enough to handle, pick meat from the bones into large bite-size pieces; discard bones. Set picked turkey meat aside. In a small bowl, whisk together cornstarch and 1/4 cup (60ml) cold water to form a smooth slurry. Return Dutch oven to stovetop and bring braising liquid back to a boil over medium-high heat. Whisk in cornstarch slurry and cook, whisking constantly, until liquid thickens to the point that it can coat the back of a spoon, 2 to 3 minutes. Stir in chestnuts, turkey, and remaining 4 tablespoons (56g) butter. Continue to cook until turkey is warmed through and butter is fully emulsified, 1 to 2 minutes longer. Season to taste with salt and pepper. If serving right away, divide jjim between individual serving bowls, sprinkle with pine nuts (if using), and serve. If making in advance, allow to cool to room temperature, then refrigerate in an airtight container for up to 5 days; reheat over medium heat before serving. Vicky Wasik Special equipment Large Dutch oven Notes This recipe calls for turkey leg quarters and wings, which can be purchased separately (you can even do without the wings if serving fewer people), or you can buy a whole 10- to 12-pound turkey and break down the bird yourself , using the legs, wings (and neck, if available) for this recipe, while reserving the crown for another dish, such as roast turkey breast ssam . If you can't find slab bacon for this recipe, thick-cut sliced bacon will work as well. Make-Ahead and Storage Turkey jjim can be made in advance and refrigerated in an airtight container (without the pine nuts) for up to 5 days; reheat over medium heat and sprinkle with pine nuts before serving. This Recipe Appears In Celebrate the Sides With a Korean-American Banchan Thanksgiving
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By [Sunny Lee](https://www.seriouseats.com/sunny-lee-5119011) ![]() ![](https://www.seriouseats.com/thmb/FY_bmqCKM1afU9ng55SGN-Z8VIk=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__02__image0-3380f650bac94a628f5343e8d67d4232.jpeg) [Sunny Lee](https://www.seriouseats.com/sunny-lee-5119011) Sunny Lee is a Brooklyn-based chef who has worked at Blue Hill, Eleven Madison Park, Estela, Battersby, and Insa. When she isn't contributing to Serious Eats, she moonlights as a private chef. Sunny attended the Culinary Institute of America. Learn about Serious Eats' [Editorial Process](https://www.seriouseats.com/about-us-5120006#toc-editorial-guidelines) Updated November 07, 2025 Save [WRITE A REVIEW](https://www.seriouseats.com/korean-braised-turkey-jjim-recipe-8750722) Close ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-17](https://www.seriouseats.com/thmb/xYQ6iooCTovoR_EnBlXDf7YnwnY=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-17-80f93f30317442578aff4ed8d82e67f2.jpg) ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-17](https://www.seriouseats.com/thmb/xYQ6iooCTovoR_EnBlXDf7YnwnY=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-17-80f93f30317442578aff4ed8d82e67f2.jpg) Vicky Wasik Jump to recipe Galbi-jjim—a Korean soy sauce-based braise of beef short ribs, brown sugar, root vegetables, ginger, garlic, jujubes, mushrooms, and chestnuts—is one of my favorite things to eat during the winter. It's a cozy, cold-weather braise with a gravy that's so delicious I find myself spooning it over everything. This version uses turkey legs and wings in place of short ribs, and, to compensate for the turkey's relative leanness, I add richness to the braise with bacon lardons and a generous amount of butter. The braise gets a salty-sweet push-pull from the traditional combination of soy sauce, lots of black pepper, ginger, garlic, jujubes, and dried shiitake mushrooms. Straying from classic galbi-jjim, I turn to sake and root beer instead of brown sugar to add a background sweetness to the braise. Radishes complement the black pepper, and carrots complement the radishes. Once the vegetables and turkey are tender, the meat is picked off the bone while the gravy is thickened with a cornstarch slurry. The braise is finished with peeled roasted chestnuts (the store-bought kind, we wouldn't ask you to peel your own chestnuts), and a sprinkling of pine nuts to give the dish a decidedly autumnal feel—a perfect fit for a Thanksgiving meal. So perfect, in fact, you may have trouble going back to a standard roast turkey with gravy. [Celebrate the Sides With a Korean-American Banchan Thanksgiving](https://www.seriouseats.com/korean-american-thanksgiving-menu) ### This recipe was originally published in November, 2020. Recipe Details ## Braised Turkey Jjim With Bacon, Shiitakes, and Chestnuts Cook 2 hrs 15 mins Total 2 hrs 15 mins Serves 4 to 6 servings Save Keep Screen Awake ## Ingredients - 2 (1 1/2- to 1 3/4-pound; 680 to 800g) turkey leg quarters, split at the joint into drumsticks and thighs (see note) - 2 (1-pound; 450g) turkey wings, split into flats and drums (optional; see note) - 1 turkey neck (optional; see note) - Kosher salt and freshly ground black pepper - 3 tablespoons (45ml) vegetable oil - 1/2 pound (225g) slab bacon, cut into 1- by 1/2-inch lardons (see note) - 8 tablespoons (1 stick; 113g) unsalted butter, divided - 8 medium garlic cloves (about 40g), roughly chopped - 1 large (11-ounce; 330g) white onion, roughly chopped - One 3-inch piece (about 2 1/2 ounces; 70g) fresh ginger, peeled and roughly chopped - 3/4 cup (6 fluid ounces; 180ml) sake - 2 cups (500ml) [homemade chicken stock](https://www.seriouseats.com/best-rich-easy-white-chicken-stock-recipe), [turkey stock](https://www.seriouseats.com/brown-turkey-stock-recipe), or store-bought, low-sodium chicken broth - One 12\-ounce (355ml) can root beer - 1/2 cup (120ml) soy sauce - 1 ounce (30g) dried shiitakes, broken into roughly 1-inch pieces (about 1/2 cup) - 1 ounce (30g) dried jujube dates, pitted (about 12 small dates) - 9 ounces (265g) red salad radishes (about 24 radishes), peeled - 2 medium carrots (about 13 ounces; 380g total), peeled and cut crosswise into 1-inch pieces - 2 tablespoons plus 2 teaspoons cornstarch (3/4 ounce; 20g) - 10 1/2 ounces (300g) roasted peeled chestnuts (two 5.2-ounce (150g) bags) - 2 tablespoons (20g) pine nuts, lightly toasted, for garnish (optional) ## Directions 1. Season turkey pieces on all sides with salt and pepper. In a large Dutch oven, heat oil over high heat until just beginning to smoke. Working in batches to prevent crowding, add half the turkey pieces skin side down and cook, turning occasionally and lowering heat as needed to prevent skin from burning, until golden brown all over, about 4 minutes per side. Transfer to a platter and repeat browning process with remaining turkey pieces. Set aside. ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-1](https://www.seriouseats.com/thmb/s_VQlKHhjU7v-cpKA6K7cFL-sCc=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-1-dbf705638ec34441be63394cc3c3128c.jpg) ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-1](https://www.seriouseats.com/thmb/s_VQlKHhjU7v-cpKA6K7cFL-sCc=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-1-dbf705638ec34441be63394cc3c3128c.jpg) 2. Add bacon to now-empty Dutch oven and reduce heat to medium. Cook, stirring occasionally, until lardons are crisp and golden brown, 8 to 10 minutes. Add half the butter (4 tablespoons; 56g), garlic, onion, and ginger. Increase heat to high and cook, stirring frequently and scraping up any browned bits from the bottom of the pot, until vegetables are slightly softened, 3 to 5 minutes. ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-2](https://www.seriouseats.com/thmb/8rj86Qm6nXqGT2mTHcml4qVNSX8=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-2-20171adc1d21459d98bb413a6f5e649c.jpg) ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-2](https://www.seriouseats.com/thmb/8rj86Qm6nXqGT2mTHcml4qVNSX8=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-2-20171adc1d21459d98bb413a6f5e649c.jpg) 3. Pour in sake, bring to a boil, and cook until liquid has mostly evaporated, about 1 minute. Add chicken stock, root beer, soy sauce, dried shiitakes, and jujubes, and bring to a boil. Add turkey parts along with any accumulated juices to the pot, nestling them in so they are mostly submerged. Lower heat to a simmer and cook, uncovered, for 30 minutes. ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-step3](https://www.seriouseats.com/thmb/xUDG_S__7NsacXw3SgNGs0Rfu2w=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-step3-a38ab5ddf70649e8a244cbf4d31f2f26.jpg) ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-step3](https://www.seriouseats.com/thmb/xUDG_S__7NsacXw3SgNGs0Rfu2w=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-step3-a38ab5ddf70649e8a244cbf4d31f2f26.jpg) 4. Add radishes and carrots in a single layer on top of the turkey pieces so that vegetables are partially submerged. Continue to cook until vegetables are tender and turkey is cooked through and pulls easily off the bone, about 45 minutes longer. Remove from heat. ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-10](https://www.seriouseats.com/thmb/82VAXHoKMfVKYeklDwnaOv5LB-o=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-10-391c87ed8c4547f3b4ebd98f88085663.jpg) ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-10](https://www.seriouseats.com/thmb/82VAXHoKMfVKYeklDwnaOv5LB-o=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-10-391c87ed8c4547f3b4ebd98f88085663.jpg) 5. Using a spider or slotted spoon, transfer turkey pieces to a plate. Once cool enough to handle, pick meat from the bones into large bite-size pieces; discard bones. Set picked turkey meat aside. ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-15](https://www.seriouseats.com/thmb/HbfxTjcooJLNvK0hYjpEOxh7gXM=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-15-6736697c77494fd6946bfef092b0d276.jpg) ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-15](https://www.seriouseats.com/thmb/HbfxTjcooJLNvK0hYjpEOxh7gXM=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-15-6736697c77494fd6946bfef092b0d276.jpg) 6. In a small bowl, whisk together cornstarch and 1/4 cup (60ml) cold water to form a smooth slurry. Return Dutch oven to stovetop and bring braising liquid back to a boil over medium-high heat. Whisk in cornstarch slurry and cook, whisking constantly, until liquid thickens to the point that it can coat the back of a spoon, 2 to 3 minutes. Stir in chestnuts, turkey, and remaining 4 tablespoons (56g) butter. Continue to cook until turkey is warmed through and butter is fully emulsified, 1 to 2 minutes longer. Season to taste with salt and pepper. ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-16](https://www.seriouseats.com/thmb/U69X9mbLnYSKDk3s6inLfaRgb90=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-16-01ff43bb32e04f0c8cedda821a2a5a62.jpg) ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-16](https://www.seriouseats.com/thmb/U69X9mbLnYSKDk3s6inLfaRgb90=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-16-01ff43bb32e04f0c8cedda821a2a5a62.jpg) 7. If serving right away, divide jjim between individual serving bowls, sprinkle with pine nuts (if using), and serve. If making in advance, allow to cool to room temperature, then refrigerate in an airtight container for up to 5 days; reheat over medium heat before serving. ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-18](https://www.seriouseats.com/thmb/sj-g1QZycKkYpZ_ux6Z0LEfCk-c=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-18-4af088813d384aeaabb42a16023e97aa.jpg) ![20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-18](https://www.seriouseats.com/thmb/sj-g1QZycKkYpZ_ux6Z0LEfCk-c=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__11__20201015-banchan-thanksgiving-braised-turkey-legs-vicky-wasik-18-4af088813d384aeaabb42a16023e97aa.jpg) Vicky Wasik ## Special equipment [Large Dutch oven](https://www.seriouseats.com/best-cast-iron-dutch-ovens-equipment-review) ## Notes This recipe calls for turkey leg quarters and wings, which can be purchased separately (you can even do without the wings if serving fewer people), or you can buy a whole 10- to 12-pound turkey and [break down the bird yourself](https://www.seriouseats.com/how-to-roast-a-turkey-in-parts), using the legs, wings (and neck, if available) for this recipe, while reserving the crown for another dish, such as [roast turkey breast ssam](https://www.seriouseats.com/roast-turkey-breast-ssam). If you can't find slab bacon for this recipe, thick-cut sliced bacon will work as well. ## Make-Ahead and Storage Turkey jjim can be made in advance and refrigerated in an airtight container (without the pine nuts) for up to 5 days; reheat over medium heat and sprinkle with pine nuts before serving. ### This Recipe Appears In - [Celebrate the Sides With a Korean-American Banchan Thanksgiving](https://www.seriouseats.com/korean-american-thanksgiving-menu) - [Turkey](https://www.seriouseats.com/turkey-recipes-5117517) - [Korean](https://www.seriouseats.com/korean-recipes-5117257) - [Braising & Stewing](https://www.seriouseats.com/braising-stewing-recipes-5117374) - [Braised & Stewed Turkey](https://www.seriouseats.com/braised-stewed-turkey-recipes-5117364) \| Nutrition Facts (per serving) \| \| \|---\|---\| \| 1038 \| Calories \| \| 59g \| Fat \| \| 60g \| Carbs \| \| 66g \| Protein \| Show Full Nutrition Label × \| Nutrition Facts \| \| \|---\|---\| \| Servings: 4 to 6 \| \| \| Amount per serving \| \| \| Calories \| 1038 \| \| % Daily Value\* \| \| \| Total Fat 59g \| 75% \| \| Saturated Fat 21g \| 105% \| \| Cholesterol 273mg \| 91% \| \| Sodium 1758mg \| 76% \| \| Total Carbohydrate 60g \| 22% \| \| Dietary Fiber 7g \| 25% \| \| Total Sugars 18g \| \| \| Protein 66g \| \| \| Vitamin C 31mg \| 155% \| \| Calcium 128mg \| 10% \| \| Iron 5mg \| 26% \| \| Potassium 1490mg \| 32% \| \| \The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* \| \| (Nutrition information is calculated using an ingredient database and should be considered an estimate.) #### More Serious Eats Recipes 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Readable Markdown	Galbi-jjim—a Korean soy sauce-based braise of beef short ribs, brown sugar, root vegetables, ginger, garlic, jujubes, mushrooms, and chestnuts—is one of my favorite things to eat during the winter. It's a cozy, cold-weather braise with a gravy that's so delicious I find myself spooning it over everything. This version uses turkey legs and wings in place of short ribs, and, to compensate for the turkey's relative leanness, I add richness to the braise with bacon lardons and a generous amount of butter. The braise gets a salty-sweet push-pull from the traditional combination of soy sauce, lots of black pepper, ginger, garlic, jujubes, and dried shiitake mushrooms. Straying from classic galbi-jjim, I turn to sake and root beer instead of brown sugar to add a background sweetness to the braise. Radishes complement the black pepper, and carrots complement the radishes. Once the vegetables and turkey are tender, the meat is picked off the bone while the gravy is thickened with a cornstarch slurry. The braise is finished with peeled roasted chestnuts (the store-bought kind, we wouldn't ask you to peel your own chestnuts), and a sprinkling of pine nuts to give the dish a decidedly autumnal feel—a perfect fit for a Thanksgiving meal. So perfect, in fact, you may have trouble going back to a standard roast turkey with gravy. This recipe was originally published in November, 2020. Keep Screen Awake - 2 (1 1/2- to 1 3/4-pound; 680 to 800g) turkey leg quarters, split at the joint into drumsticks and thighs (see note) - 2 (1-pound; 450g) turkey wings, split into flats and drums (optional; see note) - 1 turkey neck (optional; see note) - Kosher salt and freshly ground black pepper - 3 tablespoons (45ml) vegetable oil - 1/2 pound (225g) slab bacon, cut into 1- by 1/2-inch lardons (see note) - 8 tablespoons (1 stick; 113g) unsalted butter, divided - 8 medium garlic cloves (about 40g), roughly chopped - 1 large (11-ounce; 330g) white onion, roughly chopped - One 3-inch piece (about 2 1/2 ounces; 70g) fresh ginger, peeled and roughly chopped - 3/4 cup (6 fluid ounces; 180ml) sake - 2 cups (500ml) [homemade chicken stock](https://www.seriouseats.com/best-rich-easy-white-chicken-stock-recipe), [turkey stock](https://www.seriouseats.com/brown-turkey-stock-recipe), or store-bought, low-sodium chicken broth - One 12\-ounce (355ml) can root beer - 1/2 cup (120ml) soy sauce - 1 ounce (30g) dried shiitakes, broken into roughly 1-inch pieces (about 1/2 cup) - 1 ounce (30g) dried jujube dates, pitted (about 12 small dates) - 9 ounces (265g) red salad radishes (about 24 radishes), peeled - 2 medium carrots (about 13 ounces; 380g total), peeled and cut crosswise into 1-inch pieces - 2 tablespoons plus 2 teaspoons cornstarch (3/4 ounce; 20g) - 10 1/2 ounces (300g) roasted peeled chestnuts (two 5.2-ounce (150g) bags) - 2 tablespoons (20g) pine nuts, lightly toasted, for garnish (optional) 1. Season turkey pieces on all sides with salt and pepper. In a large Dutch oven, heat oil over high heat until just beginning to smoke. Working in batches to prevent crowding, add half the turkey pieces skin side down and cook, turning occasionally and lowering heat as needed to prevent skin from burning, until golden brown all over, about 4 minutes per side. Transfer to a platter and repeat browning process with remaining turkey pieces. Set aside. 2. Add bacon to now-empty Dutch oven and reduce heat to medium. Cook, stirring occasionally, until lardons are crisp and golden brown, 8 to 10 minutes. Add half the butter (4 tablespoons; 56g), garlic, onion, and ginger. Increase heat to high and cook, stirring frequently and scraping up any browned bits from the bottom of the pot, until vegetables are slightly softened, 3 to 5 minutes. 3. Pour in sake, bring to a boil, and cook until liquid has mostly evaporated, about 1 minute. Add chicken stock, root beer, soy sauce, dried shiitakes, and jujubes, and bring to a boil. Add turkey parts along with any accumulated juices to the pot, nestling them in so they are mostly submerged. Lower heat to a simmer and cook, uncovered, for 30 minutes. 4. Add radishes and carrots in a single layer on top of the turkey pieces so that vegetables are partially submerged. Continue to cook until vegetables are tender and turkey is cooked through and pulls easily off the bone, about 45 minutes longer. Remove from heat. 5. Using a spider or slotted spoon, transfer turkey pieces to a plate. Once cool enough to handle, pick meat from the bones into large bite-size pieces; discard bones. Set picked turkey meat aside. 6. In a small bowl, whisk together cornstarch and 1/4 cup (60ml) cold water to form a smooth slurry. Return Dutch oven to stovetop and bring braising liquid back to a boil over medium-high heat. Whisk in cornstarch slurry and cook, whisking constantly, until liquid thickens to the point that it can coat the back of a spoon, 2 to 3 minutes. Stir in chestnuts, turkey, and remaining 4 tablespoons (56g) butter. Continue to cook until turkey is warmed through and butter is fully emulsified, 1 to 2 minutes longer. Season to taste with salt and pepper. 7. If serving right away, divide jjim between individual serving bowls, sprinkle with pine nuts (if using), and serve. If making in advance, allow to cool to room temperature, then refrigerate in an airtight container for up to 5 days; reheat over medium heat before serving. Vicky Wasik ## Special equipment [Large Dutch oven](https://www.seriouseats.com/best-cast-iron-dutch-ovens-equipment-review) ## Notes This recipe calls for turkey leg quarters and wings, which can be purchased separately (you can even do without the wings if serving fewer people), or you can buy a whole 10- to 12-pound turkey and [break down the bird yourself](https://www.seriouseats.com/how-to-roast-a-turkey-in-parts), using the legs, wings (and neck, if available) for this recipe, while reserving the crown for another dish, such as [roast turkey breast ssam](https://www.seriouseats.com/roast-turkey-breast-ssam). If you can't find slab bacon for this recipe, thick-cut sliced bacon will work as well. ## Make-Ahead and Storage Turkey jjim can be made in advance and refrigerated in an airtight container (without the pine nuts) for up to 5 days; reheat over medium heat and sprinkle with pine nuts before serving. ### This Recipe Appears In - [Celebrate the Sides With a Korean-American Banchan Thanksgiving](https://www.seriouseats.com/korean-american-thanksgiving-menu)
Shard	43 (laksa)
Root Hash	3385208949286065243
Unparsed URL	com,seriouseats!www,/korean-braised-turkey-jjim-recipe-8750722 s443