Andong jjimdak
Soy-braised chicken and potatoes
안동찜닭: chicken braised in dark, sweet soy with potatoes and glass noodles
Andong jjimdak took shape in the 1980s in the old market of Andong, a city in North Gyeongsang province, where an alley of small restaurants still serves it on big platters for sharing. Chicken on the bone is braised in a dark, sweet soy sauce with potatoes, carrots and a few dried chillies, then slippery glass noodles are stirred in at the end to soak up the sauce. It is salty, sweet and only gently hot. Serve with rice and kimchi. Chef's tip: soak the glass noodles in warm water for 30 minutes before you start, so they only need 5 minutes in the pot.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the braise
- 2 ⅝ lb chicken thighs and drumsticks, on the boneskin removed if you like
- 1 tbsp vegetable oil
- 4 dried red chilliessnipped in half
- 2 potatoesabout 350 g, cut into large chunks
- 1 carrotcut into large chunks
- 1 onioncut into wedges
- 2 ½ cups water
- 3 spring onionscut into 4 cm lengths
- 1 green chilli (optional)sliced
- 1 tsp toasted sesame seeds
For the sauce
- 7 tbsp soy sauce
- 1 tbsp dark soy sauce
- 3 tbsp dark brown sugar
- 2 tbsp rice syrup or honey
- 1 tbsp oyster sauce
- 6 cloves garliccrushed
- 1 tbsp gingergrated
- ½ tsp black pepper
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (8)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/9 doneStep 1: Cover 3 ½ oz sweet potato glass noodles (dangmyeon) with warm water and leave to soak for 30 minutes, until soft and bendy.
Step 2: Mix 7 tbsp soy sauce, 1 tbsp dark soy sauce, 3 tbsp dark brown sugar, 2 tbsp rice syrup or honey, 1 tbsp oyster sauce, 6 cloves garlic, 1 tbsp ginger and ½ tsp black pepper in a jug. Some cooks add a splash of rice wine, which contains alcohol; it isn't needed here.
Step 3: Bring a large pan of water to the boil, add 2 ⅝ lb chicken thighs and drumsticks, on the bone and blanch for 3 minutes to clean off scum and excess fat. Drain and rinse.
5 minStep 4: Heat 1 tbsp vegetable oil in a wide, deep pan over a medium heat. Fry 4 dried red chillies for 30 seconds until they darken slightly and smell toasty, without burning.
1 minStep 5: Add the chicken, the sauce and 2 ½ cups water. Bring to the boil, then cover and simmer for 15 minutes.
17 minStep 7: Uncover, turn up the heat a little and simmer for 5 minutes, spooning the sauce over, until it has reduced by about a third. Check the chicken: the thickest drumstick must reach 165°F/165 °F near the bone, with clear juices.
5 minStep 8: Drain the noodles and stir them in with 3 spring onions and 1 green chilli. Cook for 4 to 5 minutes, until the noodles are glossy, dark and fully soft. Common mistake: adding the noodles too early. They keep drinking the sauce, so the pan dries out and they turn to mush; add them only at the very end and serve straight away.
5 minStep 9: Pile onto a large platter, scatter with 1 tsp toasted sesame seeds and serve with rice.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 42 g
- Carbs
- 58 g
- Fat
- 17 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does andong jjimdak take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Arroz con pitu de caleyaSoupy rice with chicken
A pitu de caleya is a cockerel raised free in the lanes, or caleyas, of rural Asturias; its firm, flavourful meat needs long stewing, and families around Villaviciosa and Grado still cook it for feast days. The stew is often finished as a soupy rice, so the deep chicken juices go into every grain. Use the best free-range chicken you can find. The braise includes dry white wine; replace it with extra stock and a squeeze of lemon if you want it alcohol-free. Chef's tip: brown the chicken slowly and deeply; that colour is where the flavour of the whole pot comes from.
Spanish
DakjukChicken and rice porridge
All over Korea, dakjuk is the bowl a mother makes on a cold morning or when someone is under the weather: chicken simmered with garlic and ginger, the meat pulled into shreds, and soaked rice cooked down in the broth until it turns into a soft, savoury porridge finished with sesame oil. It is eaten for breakfast or as a gentle lunch, with a little kimchi on the side. The usual mistake is boiling the chicken hard, which clouds the broth and toughens the meat; keep it at a lazy simmer. Chef's tip: fry the soaked rice in sesame oil for two minutes before the broth goes in, so the grains toast lightly and the porridge tastes nutty rather than flat.
TteokbokkiRice cakes in spicy sauce
Tteokbokki (떡볶이) is Korea's best-loved street snack: chewy cylinders of rice cake simmered in a thick, glossy, sweet and spicy red sauce. It became a classic in Seoul, where it is sold from street stalls and snack bars in every neighbourhood. Street versions use anchovy stock and fish cakes; this vegan version uses a quick kelp and shiitake stock with cabbage and spring onions, and has all the same punch. Eat it hot, while the rice cakes are soft and stretchy. Chef's tip: keep stirring and scrape the bottom; the rice cakes release starch that thickens the sauce but also catches. The sauce is right when it clings to the spoon in a glossy coat.
