The Ultimate Andong Soy Sauce Braised Chicken (Jjimdak) Recipe
Authentic Andong Jjimdak: A Rich and Savory Soy Sauce Chicken Stew Recipe
This is a true rice-thief! I’m sharing the golden recipe for the incredibly delicious Andong Jjimdak. Get ready for a deeply flavorful dish that’s perfect for any meal!
Main Ingredients
- Chicken for stewing, 1 (approx. 600g)
- Onion, 1
- Carrot, 1/4
- Potato, 1
- Glass noodles (Dangmyeon), a handful
- Water, 600ml
Special Soy Sauce Marinade
- Soy sauce, 7 Tbsp
- Oyster sauce, 1 Tbsp
- Mirin (or cooking wine), 2 Tbsp
- Sugar, 2 Tbsp
- Minced garlic, 1 Tbsp
- Ginger extract, 1 Tbsp (or 1/2 tsp minced ginger)
- Instant Jjajang powder, 1 Tbsp (for enhanced flavor and color!)
- Soy sauce, 7 Tbsp
- Oyster sauce, 1 Tbsp
- Mirin (or cooking wine), 2 Tbsp
- Sugar, 2 Tbsp
- Minced garlic, 1 Tbsp
- Ginger extract, 1 Tbsp (or 1/2 tsp minced ginger)
- Instant Jjajang powder, 1 Tbsp (for enhanced flavor and color!)
Cooking Instructions
Step 1
First, let’s prepare the chicken. Rinse the chicken pieces for stewing thoroughly under cold running water. It’s important to remove any remaining innards or blood to prevent gamey flavors. Also, trim any excessively thick or unsightly pieces of skin with scissors. For an extra touch to eliminate any potential chicken odor, you can soak the chicken in milk for about 10-15 minutes, then rinse before proceeding. This will result in a more tender and cleaner-tasting Jjimdak.
Step 2
Now, let’s prepare the vegetables that will add depth and texture to the Jjimdak. Peel the potatoes and carrots, then chop them into bite-sized cubes, about 2-3 cm. Cut the onion into similar-sized large chunks. Cutting the vegetables into larger pieces helps them maintain their texture during cooking and prevents them from becoming too mushy.
Step 3
The glass noodles are a delightful part of Jjimdak. Soak them in lukewarm water for about 15 minutes before you start cooking. Soaking them in advance ensures they absorb the delicious sauce thoroughly and become perfectly tender. Make sure to loosen them occasionally while soaking so they don’t clump together.
Step 4
Now, let’s make the special soy sauce marinade that defines the flavor of this Jjimdak! In a large bowl, combine 7 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of mirin, 2 tablespoons of sugar, 1 tablespoon of minced garlic, and 1 tablespoon of ginger extract. Mix them well. For an extra boost of flavor and a richer color, add 1 tablespoon of instant Jjajang powder. Stir everything thoroughly until the marinade is smooth and well combined.
Step 5
In a large pot, add 600ml of water and bring it to a rolling boil over high heat. Once the water is boiling, carefully add the prepared chicken pieces. Let them boil for about 4 minutes. This initial boiling step helps to remove impurities from the chicken and ensures a clearer broth.
Step 6
Drain the blanched chicken pieces using a sieve. Transfer the chicken to a frying pan or a wide pot. Pour all of the prepared soy sauce marinade over the chicken. Stir-fry the chicken with the marinade for about 1-2 minutes over medium heat. This step helps the chicken absorb the initial flavors of the marinade, building a deeper taste profile.
Step 7
Now it’s time to create the Jjimdak broth. Add 600ml of fresh water to the pot with the stir-fried chicken. Cover the pot with a lid and simmer over medium heat for 15-20 minutes, or until the chicken is tender and cooked through. Ensure the chicken is thoroughly cooked and moist.
Step 8
Once the chicken is almost tender, add the cubed potatoes, carrots, and onions to the pot. Cover again and continue to simmer for about 10 more minutes. The vegetables will cook in the savory broth, releasing their natural sweetness and adding another layer of flavor to the dish.
Step 9
This is where we add the magic of the Jjajang powder. Stir in the remaining 1 tablespoon of Jjajang powder. This ingredient not only deepens the rich, dark color of the Jjimdak, making it look incredibly appetizing, but also adds a subtle, savory depth. Make sure to dissolve it well into the broth so there are no clumps.
Step 10
Finally, add the pre-soaked glass noodles. Cook for another 2-3 minutes, stirring gently, until the noodles are cooked through and have absorbed the delicious sauce. Be careful not to overcook the noodles, as they can become mushy. Stir-fry them lightly to ensure they are evenly coated. Your delicious Andong Jjimdak is now ready to be served! Enjoy it spooned over a warm bowl of rice for a truly satisfying meal!
