Perfect Andong Jjimdak Recipe

An authentic Korean braised chicken dish featuring tender chicken, an assortment of vegetables, and chewy glass noodles, all simmered in a savory and slightly sweet soy sauce-based broth. Hailing from the city of Andong, this dish is a crowd-pleasing meal ideal for a family dinner and delivers a perfectly balanced taste.

Ingredients

• 1 whole chicken (about 3 lbs), cut into pieces
• 1 large onion, roughly chopped
• 2 large potatoes, peeled and cut into large chunks
• 2 carrots, peeled and cut into large chunks
• 1 cup dried glass noodles (dangmyeon)
• 5-6 dried red chili peppers
• 1/2 cup soy sauce
• 1/4 cup corn syrup or sugar
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tsp black pepper
• Water
• Fresh green onions and sesame seeds, for garnish

Directions

1. Prepare the chicken: Thoroughly wash the chicken pieces and place them in a large pot. Fill with enough water to cover the chicken, bring to a boil, and cook for 5 minutes. Drain and rinse the chicken to remove impurities.
2. Make the sauce: In the same pot, combine soy sauce, corn syrup (or sugar), minced garlic, minced ginger, black pepper, and 3 cups of water. Bring to a boil over medium-high heat.
3. Add ingredients: Add the par-cooked chicken, chopped onion, potatoes, carrots, and dried chili peppers to the pot. Stir to combine, then cover and simmer for 30 minutes, or until the chicken and vegetables are tender.
4. Soak noodles: While the chicken is simmering, soak the dried glass noodles in warm water for about 20-30 minutes, or until soft.
5. Finish the dish: Add the softened glass noodles to the pot and cook for another 10-15 minutes, uncovered, stirring occasionally until the noodles are translucent and the sauce has thickened slightly.
6. Garnish with fresh chopped green onions and sesame seeds before serving.