Rich and Flavorful Andong Jjimdak
Rich and Flavorful Andong Jjimdak
Andong Jjimdak/Soy Sauce Braised Chicken: Irresistibly Savory Flavor!
Tired of spicy dakbokkeumtang? Andong Jjimdak, a savory dish braised in a soy sauce-based marinade, is the perfect alternative! It’s simple to prepare and wonderfully versatile, allowing you to enjoy it with a variety of vegetables, rice cakes, and glass noodles. It’s a guaranteed crowd-pleaser!
For Initial Blanching- 50ml Cheongju (rice wine) or cooking wine
Main Ingredients- 1 whole chicken for braising (approx. 750g)
- 2 potatoes (medium-sized)
- 1/4 carrot
- 1 onion
- 1/3 stalk of green onion
- 2 Cheongyang peppers (optional, for added spiciness)
- 45g dried glass noodles
- 7 Tteokbokki rice cakes (or desired amount)
Savory Soy Sauce Marinade- 6.5 Tbsp soy sauce
- 1-2 Tbsp sugar (adjust to taste)
- 1 Tbsp minced garlic
- 400ml water
- 1 whole chicken for braising (approx. 750g)
- 2 potatoes (medium-sized)
- 1/4 carrot
- 1 onion
- 1/3 stalk of green onion
- 2 Cheongyang peppers (optional, for added spiciness)
- 45g dried glass noodles
- 7 Tteokbokki rice cakes (or desired amount)
Savory Soy Sauce Marinade- 6.5 Tbsp soy sauce
- 1-2 Tbsp sugar (adjust to taste)
- 1 Tbsp minced garlic
- 400ml water
Cooking Instructions
Step 1
First, soak the dried glass noodles in cold water for at least 30 minutes until softened. Well-hydrated noodles will have a chewy and tender texture. Peel and cut the potatoes into large cubes. Slice the carrot into similar-sized pieces. Cut the onion into thick slices and the green onion into diagonal pieces. If you prefer a spicier dish, thinly slice the Cheongyang peppers as well.
Step 2
Properly preparing the chicken is key. If using chicken cut for braising, trim some of the thick skin or excess fat, especially around the tail. Ensure any blood or internal organs are thoroughly removed. Making a few shallow cuts on the thighs and breast meat will help the marinade penetrate deeply, resulting in a more flavorful dish. This step is crucial for eliminating any gamey odors and ensuring tender chicken.
Step 3
Now, let’s parboil the chicken to remove any residual impurities and gamey smell. Fill a pot with enough water to cover the chicken, and add 50ml of Cheongju or cooking wine for its odor-neutralizing properties. Bring to a rolling boil over high heat and cook for just 2 minutes. Boiling for too long can make the chicken tough, so be mindful of the timing.
Step 4
After parboiling, drain the chicken and rinse it thoroughly under cold running water. This rinsing step helps to wash away any remaining surface impurities or solidified fat, ensuring a cleaner and clearer broth for your jjimdak.
Step 5
Place the rinsed chicken into a clean pot. Pour in most of the prepared soy sauce marinade, reserving about 40ml for later adjustment. This reserved marinade can be added towards the end if the flavor needs to be intensified or if the sauce reduces too much. Bring to a simmer over medium-high heat and cook for 10 minutes, allowing the chicken to absorb the delicious soy sauce flavor. Remember to turn the chicken pieces occasionally for even seasoning.
Step 6
A helpful tip here is to use the reserved 40ml of marinade towards the end of cooking. Add it if the sauce seems to be reducing too quickly or if you feel the flavor needs a boost. Since the sauce will naturally thicken as the ingredients cook together, it’s best to adjust the seasoning gradually rather than making it too strong from the start. Feel free to adjust the amount of sugar or soy sauce to suit your personal preference.
Step 7
Once the chicken is partially cooked, add all the prepared ingredients: potatoes, carrots, onion, rice cakes, soaked glass noodles, and optional Cheongyang peppers. Reduce the heat to low, cover the pot, and continue to simmer for another 10 minutes. Cook until the vegetables are tender and the sauce has thickened to your liking. Stir occasionally to prevent the glass noodles from sticking to the bottom of the pot.
Step 8
When all the ingredients are tender and the sauce has reached your desired consistency, turn off the heat. Your delicious Andong Jjimdak is ready to be served! It pairs perfectly with a bowl of hot rice. Don’t forget to enjoy the flavorful sauce by mixing it with leftover rice – it’s a delightful treat!
