Baek Jong-won’s Andong Jjimdak: A Golden Recipe for Rich, Flavorful Braised Chicken
The Ultimate Main Dish: Baek Jong-won’s Andong Jjimdak
Introducing a recipe for Andong Jjimdak with a deep and rich flavor that will add a touch of elegance to any meal, whether it’s a special occasion or an everyday dinner. This recipe, featuring Baek Jong-won’s secrets, is easy for anyone to follow, and the generous ingredients combined with the savory sauce make it an irresistible dish that will have you reaching for more rice. Introducing a recipe for Andong Jjimdak with a deep and rich flavor that will add a touch of elegance to any meal, whether it’s a special occasion or an everyday dinner. This recipe, featuring Baek Jong-won’s secrets, is easy for anyone to follow, and the generous ingredients combined with the savory sauce make it an irresistible dish that will have you reaching for more rice.
Main Ingredients
- 1.2kg chicken for stir-fry (choose fresh, good-quality chicken)
- 1 onion (cut into large pieces for sweetness and flavor)
- 1/2 carrot (adds color and texture)
- 1 potato (cooks up fluffy and enriches the jjimdak)
- 10 pieces tteokbokki rice cakes (adds a chewy texture. Can be used instead of or with Korean glass noodles)
- 2 shiitake mushrooms (for an aromatic flavor. Can be substituted with king oyster mushrooms, etc.)
- 1 handful Korean glass noodles (or Chinese glass noodles, soaked beforehand)
- 1 red chili pepper (for color and a hint of spice)
- 1 large green onion (adds a fresh flavor and aroma)
Golden Sauce
- 2 cups water (forms the base of the braising liquid)
- 1/2 cup sugar (balances sweetness and aids in caramelization)
- 1/2 cup mirin or cooking wine (removes gamey odors and enhances flavor)
- 1 cup soy sauce (the key to a deep umami flavor)
- 1/2 cup chopped green onion (adds a fresh aroma and sweetness)
- 1 Tbsp minced garlic (for a robust aroma and deep flavor)
- 3 Tbsp sesame oil (adds a nutty aroma for finishing)
- 0.3 tsp minced ginger (even a small amount is effective for removing gamey odors and enhancing flavor)
- 2 cups water (forms the base of the braising liquid)
- 1/2 cup sugar (balances sweetness and aids in caramelization)
- 1/2 cup mirin or cooking wine (removes gamey odors and enhances flavor)
- 1 cup soy sauce (the key to a deep umami flavor)
- 1/2 cup chopped green onion (adds a fresh aroma and sweetness)
- 1 Tbsp minced garlic (for a robust aroma and deep flavor)
- 3 Tbsp sesame oil (adds a nutty aroma for finishing)
- 0.3 tsp minced ginger (even a small amount is effective for removing gamey odors and enhancing flavor)
Cooking Instructions
Step 1
If you’re using wide Korean glass noodles or Chinese glass noodles, soak them in water for about a handful for about 10-15 minutes before you start cooking, so they’ll be perfectly tender by the time the jjimdak is ready. (Chinese glass noodles offer a delightfully chewy texture.)
Step 2
Prepare 1.2kg of chicken, specifically cut for stir-frying.
Step 3
Rinse the chicken thoroughly under cold running water.
Step 4
Carefully remove any remaining giblets, small bones, and excess fat from the chicken. This meticulous cleaning step is crucial for eliminating any unpleasant gamey odors, ensuring a clean and delicious final dish.
Step 5
Fill a large pot generously with water.
Step 6
Once the water comes to a rolling boil, add the cleaned chicken and blanch for about 5 to 6 minutes. This step helps to further remove impurities and any lingering off-flavors from the chicken.
Step 7
After blanching, immediately rinse the chicken under cold water to cool it down and wash off any remaining residue.
Step 8
Place the blanched chicken in a colander to drain thoroughly. Ensuring the chicken is well-drained prevents the jjimdak’s sauce from becoming diluted.
Step 9
Prepare the vegetables and other ingredients for the jjimdak. Cut the onion, potato, and carrot into substantial, bite-sized pieces. For a neater presentation and to prevent them from breaking apart too easily, round off the sharp edges of the potatoes and carrots. Slice the green onion and red chili pepper diagonally. Thinly slice the shiitake mushrooms to release their aroma. Rinse the tteokbokki rice cakes. (Tip: If using dried shiitake mushrooms, rehydrate them in warm water before use. You can also substitute sweet potatoes for potatoes, or king oyster mushrooms for shiitake, for a variation in flavor.)
Step 10
Now, let’s make the golden sauce. In a bowl, combine 2 cups of water, 1 cup of soy sauce, 1/2 cup of mirin, 1/2 cup of sugar, 1/2 cup of chopped green onion, 1 Tbsp of minced garlic, 0.3 tsp of minced ginger, and 3 Tbsp of sesame oil. Stir well until the sugar is completely dissolved, ensuring all ingredients are thoroughly blended.
Step 11
Place the drained blanched chicken into a large pan or pot. Pour all the prepared golden sauce over the chicken. You can adjust the amount of sauce to your preference, but this recipe’s proportions are designed for a rich flavor.
Step 12
Once the sauce begins to boil, add the prepared potatoes, onions, and carrots. (If you enjoy a spicier kick, consider adding 1 to 2 dried chili peppers at this stage.)
Step 13
When the chicken and potatoes are partially cooked, add the tteokbokki rice cakes and shiitake mushrooms to simmer together. (Tip: For that signature deep brown, restaurant-style color, you can add about 0.7 Tbsp of caramel sauce or dark brown sugar. This will give your jjimdak a beautiful, appealing hue.)
Step 14
Once the rice cakes have absorbed the flavors, gently push the pre-soaked glass noodles to one side of the pan. Submerge them in the sauce and cook until tender, taking care not to break them apart.
Step 15
Finally, add the diagonally sliced green onions and red chili peppers. Stir gently to combine everything. Avoid overcooking at this stage to maintain the crispness of the green onions. Once everything is well integrated, your delicious Andong Jjimdak is ready.
Step 16
Enjoy your perfectly cooked Baek Jong-won’s Andong Jjimdak, a delightful main dish that pairs wonderfully with a steaming bowl of rice! It’s a meal that will surely bring joy to your family’s table.
