Andong jjimdak is a South Korean dish consisting of braised chicken that is doused in a sweet and subtly spicy sauce which is infused with honey and soy sauce. Other ingredients typically include cellophane noodles, garlic, onions, chili peppers, shiitake mushrooms, potatoes, and various vegetables.
As the name suggests, the dish originated in Andong, and among the numerous theories about its origin, the most probable version claims that it was invented at the local market as an alternative to Western-style fried chicken. The dish is now synonymous with the city, but it is also enjoyed in other parts of the country.
Korean Braised Chicken (안동찜닭 – Andong Jjimdak)
Course: MainCuisine: KoreanDifficulty: Medium4
servings50
minutes1
hour300
kcal1
hour50
minutesAndong jjimdak is a South Korean dish consisting of braised chicken that is doused in a sweet and subtly spicy sauce which is infused with honey and soy sauce. Other ingredients typically include cellophane noodles, garlic, onions, chili peppers, shiitake mushrooms, potatoes, and various vegetables.
Ingredients
- Main Ingredients
2 lb 3 oz Chicken Meat (meat with bones is better for deeper flavor)
2 Potato (small)
11 oz Carrot (large Korean carrot) (1 large Korean carrot is about 11oz / 300g)
1 Onion (Medium)
4 oz Glass Noodles
½ Green Onion
- For Chicken Broth
½ tsp Black Pepper
3 tbs Cheongju, Korean Rice Wine
5 cups Water
½ Green Onion
3 clove(s) Garlic Clove (whole)
- For Seasoning Sauce
1½ cups Soy Sauce (regular)
⅔ cup Cheongju, Korean Rice Wine
⅔ cup Sugar
6 Dried Red Chili Pepper (optional)
- For Thickening Agent (Optional)
1 tbs Potato Starch(optional)
¼ cup Water (optional)
Directions
- Wash the chicken thoroughly. Soak in milk for 20 min. This helps remove gamey smell but it is optional.
- Peel and wash all vegetables. Cut 2 potatoes and 1 carrot into cubes (about 1½” or 2 cm) and cut 1 onion into bite size pieces. Cut a green onion in half and slice half of the green onion diagonally.
- Soak glass noodles in water for 20 min. Then, drain water in a strainer.
- Wash chicken thoroughly under running water. Drain water in a strainer and pat dry with kitchen towel.
- Season chicken with ½ teaspoon of black pepper and 3 tablespoons of cheongju (Korean rice wine).
- Boil 5 cups of water in a pot. When boiling, add 3 garlic cloves, ½ green onion (uncut) and seasoned chicken. When it starts to boil again, skim off the foams and fats. Then, lower the heat to medium and simmer it with a lid for 15 min.
- Take out the chicken pieces from the broth and put them in a bowl. Filter the chicken broth through a strainer.
- In a bowl, mix 4 cups of chicken broth made in the previous steps, 1½ cup of soy sauce, ⅔ cup of cheongju (Korean rice wine) and ⅔ cup of sugar. Place chicken, carrot, potato, onion and 6 pieces of dried red chili peppers in a pot. Pour seasoning sauce over the ingredients.
- Boil without lid on high heat for 5 min. Lower the heat to medium and simmer without lid for 20 min. Skim off the foams. Stir every 5-10 min to prevent burning.
- When the sauce is reduced to half, add cut green onion and soaked glass noodles. Add starch water (Thoroughly mix 1 tablespoon of potato starch with ¼ cup of cold water.) if you like thicker sauce. Boil it for 5-10 min on medium heat or until the noodles are fully cooked.
- Serve with rice. Enjoy!
