Ryu Soo-young’s 10,000 Won Jjimdak Recipe
Budget-Friendly Delight: Ryo Soo-young’s ‘10,000 Won Jjimdak’ – A Taste of Nostalgic Andong Jjimdak!
Introducing Ryu Soo-young’s ‘10,000 Won Jjimdak’ recipe, a dish that turns a humble budget into a hearty and delicious main course! If you’re craving the comforting taste of Andong Jjimdak from yesteryears, this recipe is a must-try. It proves that affordable ingredients can create a sophisticated and satisfying meal for the whole family.
Main Ingredients
- 1kg chicken, cut for stew (dak-bokkeum-tang)
- 1 handful of glass noodles (about 50g)
- 1 large leek
- 1 medium onion
- 3 medium potatoes
- 800ml water (about 4 cups)
Flavorful Sauce
- 8 Tbsp soy sauce (jin-ganjang)
- 3 Tbsp sugar
- 2 Tbsp oyster sauce
- 2 Tbsp black bean paste powder (instant jjajang powder)
- 1 Tbsp minced garlic
- 0.5 Tbsp minced ginger (or a pinch of ginger powder)
- 1 Tbsp vinegar
- Generous amount of black pepper (to taste)
- 8 Tbsp soy sauce (jin-ganjang)
- 3 Tbsp sugar
- 2 Tbsp oyster sauce
- 2 Tbsp black bean paste powder (instant jjajang powder)
- 1 Tbsp minced garlic
- 0.5 Tbsp minced ginger (or a pinch of ginger powder)
- 1 Tbsp vinegar
- Generous amount of black pepper (to taste)
Cooking Instructions
Step 1
First, prepare the glass noodles. Place a handful of dried glass noodles in a large bowl and cover them with warm water. Let them soak for about 20-30 minutes until softened. Soaking them beforehand ensures they absorb the sauce beautifully and become extra delicious.
Step 2
Rinse the 1kg of chicken, cut for stew, under cold running water. After rinsing, use kitchen scissors to trim away any yellow fatty parts from the inside of the chicken skin. Leaving the skin on is recommended as it adds flavor and richness to the dish.
Step 3
Now, let’s prepare the vegetables. Peel the 3 potatoes and slice them about 0.5cm thick. Slicing them thinly helps them cook faster and more evenly. Cut the leek into large pieces, about 3-4cm long. Roughly chop the onion into similar large pieces. Cutting the vegetables large ensures they maintain their shape and texture after cooking.
Step 4
It’s time to get a nice sear on the chicken. Heat a wide pan over high heat for 1-2 minutes until it’s well preheated. Once hot, place the prepared chicken pieces skin-side down. Sear them for about 3-4 minutes until the skin is nicely browned and slightly crispy. If you like a bit of heat, this is the perfect time to add a couple of dried chili peppers and stir-fry them briefly with the chicken. This infuses a subtle spicy aroma.
Step 5
Once the chicken is seared, it’s time to add the sauce ingredients that will create that signature jjimdak flavor. In a separate bowl, measure out 8 Tbsp of soy sauce, 3 Tbsp of sugar, 2 Tbsp of oyster sauce, and 2 Tbsp of jjajang powder. The jjajang powder is a special addition that gives this dish a unique umami depth beyond traditional Andong Jjimdak.
Step 6
Pour the prepared sauce mixture evenly over the seared chicken in the pan. Stir and cook over medium heat, ensuring the sauce coats the chicken well. You’ll start to smell the delicious aroma as the sauce caramelizes.
Step 7
Add the aromatic vegetables and seasonings to enhance the flavor. Toss in the roughly chopped leek and onion, along with 1 Tbsp of minced garlic and 0.5 Tbsp of minced ginger. These ingredients will help eliminate any poultry odor and add layers of flavor. Sauté for another 1-2 minutes until the vegetables begin to soften slightly.
Step 8
Now, it’s time to add the liquid that will form the jjimdak broth. Pour in the 800ml of water. This amount should be enough to generously cover the chicken and vegetables.
Step 9
Let’s balance the flavors and bring it all together. Stir in 1 Tbsp of vinegar. Vinegar tenderizes the chicken and cuts through any richness. Then, add a generous amount of black pepper. Bring the mixture to a rolling boil. As it boils, skim off any foam or impurities that rise to the surface with a spoon. This step ensures a clean and clear broth.
Step 10
Time to add the potatoes. Arrange the sliced potatoes around the edges of the pot, where they won’t be fully submerged initially. Cover the pot with a lid and reduce the heat to medium. Let it simmer for about 15 minutes, allowing the potatoes to cook through until tender.
Step 11
After 15 minutes, remove the lid. Give everything a gentle stir, then add the pre-soaked glass noodles. Make sure to loosen any clumps of noodles so they cook evenly.
Step 12
Finally, continue to simmer for another 4-5 minutes, or until the glass noodles are cooked to your liking and have absorbed some of the delicious sauce. Be careful not to overcook the noodles, as they can become mushy.
Step 13
And there you have it! Ryu Soo-young’s incredibly affordable and delicious ‘10,000 Won Jjimdak’ is ready to be enjoyed. Serve hot with a side of steamed rice for a truly satisfying meal.
