Sweet, Savory & Spicy Andong Jjimdak Recipe
Sweet, Savory & Spicy Andong Jjimdak Recipe
Baek Jong-won Style Andong Jjimdak: How to Make Delicious Braised Chicken at Home
A beloved dish for all ages, Andong Jjimdak! This recipe introduces a Baek Jong-won style Andong Jjimdak that’s generously packed with chewy chicken, crisp vegetables, and satisfyingly chewy glass noodles and rice cakes. Braised for a long time in a sweet and savory soy sauce-based marinade, the chicken becomes incredibly tender and infused with deep flavor. Perfect as a side dish for rice or as a flavorful appetizer with drinks! Learn how to make this delicious Andong Jjimdak at home.
Main Ingredients- 1 whole chicken (approx. 1kg)
- 1 potato (medium size)
- 1 onion
- 1/3 carrot
- 1 red chili pepper
- 1 green chili pepper (jalapeno or similar)
- 1 large leek
- 1 handful of glass noodles (dried)
- 15 rice cakes (tteokbokki tteok, optional)
- 700ml water
Special Andong Jjimdak Sauce (using Korean soup spoon and measuring cup)- 8 Tbsp soy sauce (jin-ganjang)
- 8 Tbsp cooking wine (mirin or similar)
- 4 Tbsp dark brown sugar (or white sugar)
- 2 Tbsp minced garlic
- 0.5 Tbsp minced ginger (or a pinch of ginger powder)
- Pinch of black pepper
- 8 Tbsp soy sauce (jin-ganjang)
- 8 Tbsp cooking wine (mirin or similar)
- 4 Tbsp dark brown sugar (or white sugar)
- 2 Tbsp minced garlic
- 0.5 Tbsp minced ginger (or a pinch of ginger powder)
- Pinch of black pepper
Cooking Instructions
Step 1
To remove any gaminess from the chicken and clean it, we’ll start with a blanching step. Fill a pot with enough water to cover the chicken. Add the white parts of a leek for added aroma. Bring the water to a rolling boil, then add the prepared chicken. Blanch it for about 5 minutes, just until the surface color changes to opaque white.
Step 2
Rinse the blanched chicken thoroughly under cold running water. Remove any excess fat or residual internal organs attached to the chicken skin for a cleaner taste.
Step 3
Now, let’s prepare the special sauce that defines the flavor of Andong Jjimdak. In a bowl, combine 8 Tbsp of soy sauce, 8 Tbsp of cooking wine, 4 Tbsp of dark brown sugar (you can adjust the sweetness to your preference; white sugar works too), 2 Tbsp of minced garlic, 0.5 Tbsp of finely minced ginger (or a tiny pinch of ginger powder), and about 20 grinds of black pepper from a grinder, or a pinch of pre-ground pepper. Stir everything together until well combined. Grinding fresh black pepper will give a more robust aroma.
Step 4
Prepare the vegetables for the Jjimdak. Peel the potatoes and cut them into large, bite-sized chunks. Since they’ll cook alongside the chicken, avoid cutting them too small.
Step 5
Cut the leek into large pieces, about 4-5cm long, for flavor. Slice the red and green chili peppers diagonally for a nice presentation and a touch of heat. Cut the onion into similarly large pieces. (Although not pictured, if you’re using dried glass noodles, soak them in lukewarm water for at least 30 minutes until pliable. Soften the rice cakes by soaking them briefly in water. This prevents them from clumping together during cooking.)
Step 6
In a deep wok or pot, place the blanched and cleaned chicken. Add the large chunks of potatoes and carrots on top of the chicken. Pour the prepared Andong Jjimdak sauce evenly over the ingredients, ensuring they are coated.
Step 7
Pour in 700ml of water to ensure all ingredients are submerged and cook evenly. Bring it to a boil over high heat. Once the water is boiling vigorously, keep the lid off and continue to boil for another 5 minutes. This step helps to further remove impurities from the chicken and allows the sauce to begin coating the ingredients.
Step 8
After 5 minutes, cover the pot with a lid and reduce the heat to medium. Let it simmer gently for about 20 minutes, allowing the chicken and potatoes to become tender. Check occasionally to ensure the chicken doesn’t stick or burn.
Step 9
After 20 minutes, remove the lid and gently stir the chicken and vegetables. Now, add the onion, leek, and the sliced red and green chili peppers. Mix everything together lightly.
Step 10
Finally, add the pre-soaked glass noodles and rice cakes. Cook for about 5 more minutes, or until the noodles and rice cakes are cooked through. If the sauce seems too watery at this point, increase the heat to high and let it simmer uncovered until it reaches your desired consistency. Transfer the finished Andong Jjimdak to a serving dish and sprinkle with sesame seeds for an appealing finish. Enjoy your delicious and hearty homemade Andong Jjimdak!
