Hearty Andong Jjimdak: A Crowd-Pleasing Korean Braised Chicken
Hearty Andong Jjimdak: A Crowd-Pleasing Korean Braised Chicken
Perfect for housewarmings or entertaining guests! This Andong Jjimdak recipe by Chef Lee Bo-eun features a rich, savory soy-based sauce, generously loaded with chewy tteokbokki noodles (tteokmyeon), wide glass noodles (napjak dangmyeon), and a colorful mix of peppers for a truly satisfying dish.
Indulge in Andong Jjimdak, a beloved Korean classic braised in a sweet and savory soy sauce. This dish is a guaranteed hit with both children and adults, offering a delightful combination of tender chicken, fresh vegetables, chewy noodles, and tteokbokki noodles, making it a perfect centerpiece for any meal.
Main Ingredients- 1.2kg chicken, cut for stewing (dak bokkeum tang용)
- 2 potatoes
- 1 sweet potato
- 1/3 carrot
- 1 large green onion (scallion)
- 1 onion
- 10 cloves garlic
- 2 dried shiitake mushrooms
- 10 Korean chili peppers (gwaregoli peppers)
- 2 red chili peppers
- 1 green chili pepper (cheongyang pepper)
- 50g wide glass noodles (napjak dangmyeon)
- 4 strands tteokbokki noodles (bunmoza)
For Parboiling Chicken (to remove impurities)- 3 bay leaves
- 1/2 knob ginger, sliced
- 1/2 cup Cheongju (Korean rice wine) or mirin
Savory Braising Sauce- 5 Tbsp Jin Ganjang (Korean soy sauce for soup/stew)
- 1 Tbsp minced Cheongyang chili pepper
- 2 Tbsp black sugar or brown sugar
- 2 Tbsp oligosaccharide or corn syrup
- 2 Tbsp minced garlic
- 3 Tbsp Mirin (rice wine)
- Pinch of black pepper
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 3 bay leaves
- 1/2 knob ginger, sliced
- 1/2 cup Cheongju (Korean rice wine) or mirin
Savory Braising Sauce- 5 Tbsp Jin Ganjang (Korean soy sauce for soup/stew)
- 1 Tbsp minced Cheongyang chili pepper
- 2 Tbsp black sugar or brown sugar
- 2 Tbsp oligosaccharide or corn syrup
- 2 Tbsp minced garlic
- 3 Tbsp Mirin (rice wine)
- Pinch of black pepper
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Soak the chicken pieces in cold water for about 15 minutes to remove excess blood. Add 1 Tbsp of coarse sea salt and rub the chicken thoroughly, then rinse under cold water. This process helps ensure a clean flavor.
Step 2
Bring a pot of water to a boil with the bay leaves, Cheongju (or mirin), and sliced ginger. Add the chicken pieces and parboil for 3-4 minutes. After parboiling, rinse the chicken under cold water to remove any impurities and prepare it for the next step.
Step 3
Soak the wide glass noodles (napjak dangmyeon) in cold water for at least 30 minutes while you prepare the other ingredients. Soaking them beforehand will ensure they are perfectly chewy and tender when added to the stew.
Step 4
Peel the potatoes and cut them into quarters. Cutting them into substantial pieces will prevent them from breaking apart during cooking and allow them to absorb the sauce well.
Step 5
Cut the carrot into two large pieces. Angled cuts can make them look more appealing.
Step 6
Chop the onion into large, bite-sized squares. As the onion cooks, it will release its natural sweetness, enriching the overall flavor of the sauce.
Step 7
Slice the large green onion diagonally into manageable pieces. This will add a fresh aroma and flavor to the dish.
Step 8
Slice the red chili peppers diagonally for visual appeal. Finely mince the green chili pepper (cheongyang pepper) to add a pleasant kick of heat.
Step 9
Cut the whole garlic cloves in half. Leaving them larger allows their flavor to infuse into the sauce without becoming mushy.
Step 10
Soak the dried shiitake mushrooms in 400ml of lukewarm water for at least 30 minutes. This will rehydrate them and release their wonderfully earthy, umami flavor into the broth.
Step 11
Once rehydrated, squeeze out the excess water from the shiitake mushrooms and cut them into quarters. They will add a delightful chewy texture and deep flavor.
Step 12
In a bowl, combine the Jin Ganjang (soy sauce), black sugar, oligosaccharide, minced garlic, and mirin. Whisk well until all ingredients are thoroughly blended to create the essential Andong Jjimdak sauce.
Step 13
Heat 1 Tbsp of cooking oil and 1/2 Tbsp of perilla oil (or sesame oil) in a large pot or deep skillet over medium-high heat. Add the halved garlic cloves, sliced carrot, chopped onion, and minced cheongyang pepper. Sauté until fragrant, about 1-2 minutes. Then, add the parboiled chicken pieces and stir-fry until they are lightly browned.
Step 14
Add the quartered potatoes, sweet potato chunks, the prepared braising sauce, and the shiitake mushroom soaking liquid to the pot. Stir everything together to coat the ingredients evenly. Bring to a rolling boil over high heat, then cover and simmer for 5 minutes to allow the flavors to meld.
Step 15
After 5 minutes, add the diagonally sliced green onion, tteokbokki noodles (bunmoza), and a pinch of black pepper. Stir gently, cover again, and continue to simmer over high heat for another 5 minutes. The bunmoza will become wonderfully chewy.
Step 16
Finally, add the Korean chili peppers (gwaregoli), red chili peppers, and the pre-soaked wide glass noodles (napjak dangmyeon). Stir gently to combine all the ingredients and cook for another 2-3 minutes, allowing the noodles to soak up the delicious sauce.
Step 17
Once the sauce has thickened to your desired consistency, turn off the heat. Drizzle in 1 Tbsp of sesame oil and sprinkle with 1 Tbsp of toasted sesame seeds. Give it a final gentle toss to distribute the flavors. Your delicious Andong Jjimdak is ready to be served! Enjoy it while it’s hot.
