A savory Andong Jjimdak featuring tender chicken and various vegetables braised in a rich, soy-based sauce with glass noodles. Originating from Andong, South Korea, this hearty dish is ideal for a comforting family meal. Ready in about 70 minutes with a perfect balance of sweet, savory, and subtly spicy flavors.
Ingredients
Directions
Prepare Chicken & Vegetables: In a large pot or Dutch oven, blanch chicken pieces in boiling water for 5 minutes. Drain and rinse the chicken to remove impurities. This helps create a cleaner broth. In a separate bowl, combine all sauce ingredients and whisk well.
Combine & Simmer: Add the blanched chicken, potatoes, onion, carrot, bell peppers, rehydrated shiitake mushrooms, and dried red chilies (if using) to the pot. Pour the prepared sauce over everything. Bring to a boil over high heat.
Braise: Once boiling, reduce heat to medium-low, cover, and simmer for 40-45 minutes, or until the chicken is tender and the vegetables are cooked through. Stir occasionally to ensure even cooking and prevent sticking.
Add Noodles: Add the soaked and drained glass noodles to the pot. Cook for another 5-7 minutes, stirring gently, until the noodles are soft and translucent and have absorbed some of the sauce. Do not overcook the noodles, as they can become mushy.
Serve: Taste and adjust seasoning as needed. Garnish with chopped green onions and sesame seeds before serving. Serve hot with a bowl of steamed rice.
Perfect Andong Jjimdak Recipe
Serves: 6 People
Prepare Time: 20
Cooking Time: 70
Calories: 520
Difficulty:
Medium
A savory Andong Jjimdak featuring tender chicken and various vegetables braised in a rich, soy-based sauce with glass noodles. Originating from Andong, South Korea, this hearty dish is ideal for a comforting family meal. Ready in about 70 minutes with a perfect balance of sweet, savory, and subtly spicy flavors.
Ingredients
Directions
Prepare Chicken & Vegetables: In a large pot or Dutch oven, blanch chicken pieces in boiling water for 5 minutes. Drain and rinse the chicken to remove impurities. This helps create a cleaner broth. In a separate bowl, combine all sauce ingredients and whisk well.
Combine & Simmer: Add the blanched chicken, potatoes, onion, carrot, bell peppers, rehydrated shiitake mushrooms, and dried red chilies (if using) to the pot. Pour the prepared sauce over everything. Bring to a boil over high heat.
Braise: Once boiling, reduce heat to medium-low, cover, and simmer for 40-45 minutes, or until the chicken is tender and the vegetables are cooked through. Stir occasionally to ensure even cooking and prevent sticking.
Add Noodles: Add the soaked and drained glass noodles to the pot. Cook for another 5-7 minutes, stirring gently, until the noodles are soft and translucent and have absorbed some of the sauce. Do not overcook the noodles, as they can become mushy.
Serve: Taste and adjust seasoning as needed. Garnish with chopped green onions and sesame seeds before serving. Serve hot with a bowl of steamed rice.
