Authentic Andong Jjimdak: The Ultimate Recipe for Family Gatherings
Authentic Andong Jjimdak: The Ultimate Recipe for Family Gatherings
Perfect for a Hearty Meal! Experience the Explosive Flavor of Andong Jjimdak with Our Homemade Special Sauce.
Today, we’re planning a special meal to enjoy with the whole family. My father is happy with just a bowl of rice and soup, and my mother eats almost everything except for konjac dishes, so choosing a lunch menu isn’t usually restrictive. However, since it’s been a while since we all gathered for a meal without my older brother, I wanted to prepare something extra special and abundant. While dishes like spicy stir-fried pork (Jeyuk Bokkeum), braised short ribs (Galbi Jjim), or boiled pork belly (Bossam) are always great options, today I’m craving chicken! That’s why I’ve decided to make Andong Jjimdak, a universally loved dish. Imagine the delightful combination of tender chicken, crisp vegetables, and chewy glass noodles! I’ll walk you through everything, from creating the perfect sauce with a golden ratio to the easy and delicious steps for making Andong Jjimdak. What was my parents’ reaction, you ask? Stay tuned to find out!
Andong Jjimdak Ingredients- 1 whole chicken (approx. 1kg)
- 150g glass noodles
- 10 small potatoes (baby potatoes)
- 1 Korean green chili pepper (Cheongyang chili)
- 1 red chili pepper
- 1 stalk green onion
- 1/2 onion
- 1/3 carrot
- 1/6 small cabbage
Special Golden Sauce- 10 Tbsp soy sauce
- 5 Tbsp rice wine (Cheongju)
- 3 Tbsp ginger syrup or corn syrup (Oligodang)
- 3 Tbsp corn syrup (Mulyeot)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1/2 Tbsp black pepper
- 10 Tbsp soy sauce
- 5 Tbsp rice wine (Cheongju)
- 3 Tbsp ginger syrup or corn syrup (Oligodang)
- 3 Tbsp corn syrup (Mulyeot)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1/2 Tbsp black pepper
Cooking Instructions
Step 1
First, soak 150g of glass noodles in cold water for at least 30 minutes. Soaking them beforehand ensures they absorb the sauce beautifully, making them even more delicious.
Step 2
Rinse the whole chicken thoroughly under running water. It’s best to trim off any excess fat, especially around the tail area, for a cleaner taste.
Step 3
In a pot, add enough water to cover the chicken and bring it to a boil. Add the chicken and blanch for about 10 minutes. This step is crucial for removing impurities and blood, ensuring a clean flavor without any gamey smell.
Step 4
Cut 1/6 of a cabbage into large pieces. Cutting them large helps maintain a pleasant texture even after cooking.
Step 5
Slice 1/2 onion into 1cm thick pieces. Cut 1 green onion stalk in half lengthwise, then into 6cm segments. These larger cuts make for a visually appealing dish with a satisfying bite.
Step 6
Slice 1 Korean green chili pepper and 1 red chili pepper diagonally at about 0.5cm intervals. These add a spicy kick and vibrant color. You can remove the seeds to moderate the heat.
Step 7
Peel and slice 1/3 carrot into 1cm thick rounds, then round off the edges. This not only makes them look pretty but also prevents them from breaking apart when cooked. (If using shiitake mushrooms, cut them into quarters.)
Step 8
Wash the 10 small potatoes thoroughly under running water, scrubbing away any dirt. Leaving the skin on adds a lovely nutty flavor and texture.
Step 9
In a large pot, combine the blanched chicken, baby potatoes, carrots, (and shiitake mushrooms if using). Add enough water to cover the ingredients generously and pour in all the ‘Special Golden Sauce’ ingredients that you’ve mixed together beforehand. Bring to a boil over high heat. To make the sauce: mix soy sauce, rice wine, ginger syrup, corn syrup, minced garlic, and black pepper well.
Step 10
Once the mixture comes to a boil over high heat, reduce the heat to medium and simmer for about 15-20 minutes, stirring occasionally to ensure the chicken and vegetables are evenly coated with the sauce.
Step 11
When the sauce has reduced by about half, lower the heat to low. Add the large cabbage pieces and continue to simmer. The cabbage will release moisture, creating a richer, more concentrated flavor.
Step 12
When the cabbage is about 70% cooked, add the pre-soaked glass noodles. Continue to simmer until the noodles are tender and have absorbed plenty of the delicious sauce. They’ll be incredibly flavorful!
Step 13
Finally, add the green onions, onions, green chilies, and red chilies. Simmer for just 1 more minute to complete your delicious Andong Jjimdak! A drizzle of sesame oil at the end enhances the aroma and flavor. Serve hot with a side of steamed rice. Enjoy your culinary masterpiece!
