Andong Jjimdak is a Korean braised chicken dish, “Jjim” refers to dishes that are steamed, stewed or braised in a sauce and “dak” means chicken. This dish originates from the city Andong and is sweet with a hint of spiciness. It is cooked over high heat and can have various tastes by adding diverse ingredients. Jjimdak is also very popular among student as it’s easy and cheap to make.
See below for the full recipe based on Nino’s Home’s recipe!
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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- 1 Sweet potato
- 1 carrot
- 2 Large potatoes
- 450 grams Chicken drumsticks
- 1 tbsp Korean chili flakes to taste If you can't eat too spicy, then you can reduce the amount to your taste.
- 1 tbsp Brown (black) sugar
- 2 tbsp Minced garlic
- 1 tsp minced ginger
- 1 tbsp sesame oil
- 1/2 tsp salt
- 6 tbsp light soy sauce
- 2 tbsp Honey So the original recipe uses corn syrup, but as I didn't have any, I substituted it with honey.
- 1/4 tsp white or black pepper
- 50 grams Korean glass noodle
- 1/2 onion
- Scallion for garnish
- cooking oil
- Salt (optional) For me the sauce has sufficient taste, so I don't add additional salt. But if needed you can add some salt to taste.
Ingredients
Main ingredients:
Sauce
Other ingredients:
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- Peel and wash all vegetables under Main ingredients, then cut it to the size of your preferences (see picture how I cut it).
- Soak the glass noodle in water and take it out after 20 minutes.
- Prepare the sauce under the Sauce ingredients above and mix them well, see picture below for the result.
- Use a large pan and heat it over high heat. Add cooking oil to cover the bottom. Pan fry the chicken until it's turned light gold on the outside, which should take about 8 minutes over medium heat (4 minutes on each side).
- Now you can either keep using your large pan or if your pan isn't large enough, you can move to preferably a clay pot, but a small sized soup pan is also fine. Move the chicken to this pan is you are using a separate pan if not then you can add the veggies.
- Pour the sauce in the pan and start heating the pan. Add 500-700ml water, the key here is that it should be able to cover the meat and veggies. Boil on medium heat for around 15 minutes.
- In the meantime, prepare the onion and scallion. After the 15 minutes in the previous step, add the onion to the pan and mix it a bit, Continue cooking it for 7-10 minutes and if you are not using a non-stick pan, you have to stir so that you won't burn the dish.
- After 7-10 minutes from the previous step, you may add the glass noodles to the pan and continue to cook for 2 minutes over low heat. After 2 minutes, you can enjoy your meal with some rice!!
As mentioned above, you may serve this with rice or you can also cook more glass noodles, so that rice is not required anymore. For my other Korean dishes, click here!
I hope that you will give this Andong Jjimdak recipe a try! If you do, take a picture and tag me on @angiesrecipereview in your feed or stories and I will share your creations on my story.
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