Sweet & Savory Andong Style Braised Chicken (Ganjang Jjimdak)
Sweet & Savory Andong Style Braised Chicken (Ganjang Jjimdak)
Easy Homemade Andong Jjimdak Recipe: Master the Sweet and Salty Sauce Secret!
A crowd-pleasing favorite for both kids and adults! Instead of red spicy chicken stew, why not create a delicious dinner with this sweet and savory soy sauce-based braised chicken? Here’s a detailed recipe for Andong-style Jjimdak that captures that nostalgic taste, perfect for making you want to mix the leftover sauce with rice. Experience a truly unforgettable flavor!
Jjimdak Ingredients- 1 whole chicken (approx. 1kg, cut into pieces)
- 1/2 onion
- 1/3 carrot
- 2 potatoes (medium-sized)
- 1 sweet potato (medium-sized)
- 1 green onion
- 2 Korean chili peppers (adjust to taste)
- 1 handful tteokbokki rice cakes (approx. 100g)
- 100g dried glass noodles
- 2 bay leaves
- 200ml rice water or plain water (for removing chicken odor)
Perfectly Balanced Soy Sauce Base- 200ml water
- 130ml soy sauce (about 2/3 cup)
- 100ml cooking wine (like Mirin) (about 1/2 cup)
- 50ml sugar (about 1/4 cup)
- 3 Tbsp corn syrup or rice syrup
- 3 Tbsp sesame oil
- 1 Tbsp minced garlic
- 0.3 Tbsp minced ginger (about 1/3 the amount of garlic)
- 1 cup chopped green onion
- A pinch of black pepper
- 200ml water
- 130ml soy sauce (about 2/3 cup)
- 100ml cooking wine (like Mirin) (about 1/2 cup)
- 50ml sugar (about 1/4 cup)
- 3 Tbsp corn syrup or rice syrup
- 3 Tbsp sesame oil
- 1 Tbsp minced garlic
- 0.3 Tbsp minced ginger (about 1/3 the amount of garlic)
- 1 cup chopped green onion
- A pinch of black pepper
Cooking Instructions
Step 1
Soak the tteokbokki rice cakes in cold water for about 10-20 minutes until softened. If they are frozen and hard, extend the soaking time. This step ensures they absorb the sauce well and have a chewy texture.
Step 2
Similarly, soak the dried glass noodles in cold water for 20-30 minutes until fully rehydrated. If you’re short on time, you can blanch them in boiling water for 1-2 minutes, then rinse under cold water. Be careful not to oversoak, as they can become mushy.
Step 3
Rinse the chicken thoroughly under running water. Trim off any yellow fatty bits and loose skin, as these can contribute to an unpleasant odor. To remove any remaining blood and neutralize odors, soak the chicken in rice water or plain water for about 10 minutes.
Step 4
To help the sauce penetrate better, make a few shallow cuts into the thicker parts of the chicken, especially the thighs. If you prefer not to have dry breast meat, using chicken wings or drumettes is also a good option. This step is crucial for even cooking and flavor infusion.
Step 5
Blanch the prepared chicken in boiling water for about 2-3 minutes. Avoid overcooking, as this will cause the chicken to lose its juices and become less flavorful. The goal is just to remove surface blood and impurities.
Step 6
Remove the blanched chicken from the water and rinse it under cold water. This process effectively removes any remaining blood, unwanted odors, and impurities. Drain the chicken well in a colander; excess water can dilute the sauce.
Step 7
Peel the potatoes and sweet potatoes, then cut them into large, bite-sized cubes. Potatoes add depth to the dish, while sweet potatoes contribute a lovely sweetness and soft texture. Slice the onion thickly.
Step 8
Peel and cut the carrot into similar-sized pieces as the potatoes. Rounding off the sharp edges of the harder vegetables (potatoes, sweet potatoes, carrots) prevents them from breaking apart during cooking and keeps the presentation neat. This is a visual tip for a beautiful Jjimdak!
Step 9
Cut the green onion into 5-6 cm lengths and halve them lengthwise. Remove the seeds from the Korean chili peppers and chop them coarsely. If you prefer more heat, leave the seeds in or add more chili peppers.
Step 10
Now, let’s make the perfectly balanced soy sauce base that defines the Jjimdak’s flavor! In a large bowl, combine water, soy sauce, cooking wine, sugar, corn syrup (or rice syrup), sesame oil, and black pepper. Mix well.
Step 11
Add the minced garlic, minced ginger, and the chopped green onions to the sauce mixture. Stir until all ingredients are well combined and the sugar is dissolved. Your delicious soy sauce base is ready!
Step 12
In a large pot or pan, add 200ml of water (this is separate from the sauce, used for braising the chicken). Arrange the blanched chicken pieces neatly in the pot. Pour all the prepared soy sauce over the chicken, ensuring it’s submerged.
Step 13
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium. Cover the pot and let it simmer, stirring occasionally, to allow the sauce to penetrate the chicken. This is where the chicken becomes tender and flavorful.
Step 14
When the chicken starts to turn a light brown color and is partially cooked, add the harder vegetables first: potatoes, sweet potatoes, and carrots. These vegetables will absorb the delicious sauce as they cook alongside the chicken.
Step 15
Stir everything gently to ensure even cooking, then cover the pot and let it simmer for about 10 more minutes. During this time, the vegetables will soften beautifully with the chicken.
Step 16
Check the carrots by piercing them with a chopstick; they should be tender-crisp. Once the carrots are cooked, add the pre-soaked tteokbokki rice cakes. When the rice cakes are softened, add the onions. Adding ingredients according to their cooking time is key.
Step 17
When most ingredients are nearly cooked, place the rehydrated glass noodles in a corner of the pot. Gently press them down to ensure they soak up the delicious Jjimdak sauce. This makes the noodles incredibly flavorful.
Step 18
As the glass noodles become tender, add the halved green onions and chopped chili peppers. Cover the pot and cook for another 2-3 minutes. You want the green onions to retain a slight crispness.
Step 19
All the ingredients are beautifully cooked and glossy! Turn off the heat. Serve generously with warm rice for a truly satisfying meal that the whole family will love. Don’t forget to mix the leftover sauce with rice for an extra treat!
