Andong Jjimdak (Braised Chicken) for the Whole Family
Easy Andong Jjimdak Made with Ingredients You Already Have at Home!
I made a non-spicy soy sauce-based Andong Jjimdak that’s perfect for kids. Even without dried chilies or caramel sauce, I managed to create a delicious sweet and savory Andong Jjimdak using only ingredients found at home. My family loved this soy sauce-braised chicken recipe, so I’m excited to share it with you!
Main Ingredients
- 1 whole chicken, cut for braising
- 1 potato (medium-sized)
- 1/2 onion
- 1 green onion
- 1/2 carrot
Sauce Ingredients
- 2/3 cup soy sauce
- 1 cup water
- 1/2 cup rice wine (mirin or cooking wine)
- 1/2 cup sugar
- 2 Tbsp minced garlic
- 3 Tbsp sesame oil
- 1 tsp grated ginger
- 2/3 cup soy sauce
- 1 cup water
- 1/2 cup rice wine (mirin or cooking wine)
- 1/2 cup sugar
- 2 Tbsp minced garlic
- 3 Tbsp sesame oil
- 1 tsp grated ginger
Cooking Instructions
Step 1
First, to remove any gamey smell and impurities from the chicken, place the cut chicken pieces in boiling water and blanch over high heat for about 5 minutes. Skim off any foam or impurities that rise to the surface. Once blanched, rinse the chicken thoroughly under cold running water.
Step 2
Transfer the rinsed chicken to a deep pot or large pan. Blanching and rinsing the chicken like this helps eliminate any unpleasant odors, resulting in a cleaner-tasting jjimdak that’s enjoyable for everyone, even children!
Step 3
Prepare the vegetables for the jjimdak. Peel the medium-sized potato and slice it thinly, about 0.7-1 cm thick, so it cooks evenly. If the slices are too thick, they will take longer to cook.
Step 4
Prepare half an onion by cutting it into thick slices or large chunks. The natural sweetness from the onion will dissolve into the braising liquid, adding a deeper flavor to the dish.
Step 5
Slice half a carrot. Aim for a similar thickness to the potato slices to ensure they cook at the same rate. The carrot’s sweetness and vibrant color will make the jjimdak look even more appealing.
Step 6
Finally, cut the green onion into large pieces. Adding it towards the end will impart a fresh aroma and enhance the visual appeal of the dish. Cutting them into kid-friendly sizes would be a nice touch.
Step 7
Now, let’s make the delicious jjimdak sauce. Using a standard paper cup as a measure, combine 1 cup of water, 2/3 cup of soy sauce, 1/2 cup of rice wine, and 1/2 cup of sugar. Add 3 tablespoons of sesame oil and 2 tablespoons of minced garlic to enrich the sauce’s flavor.
Step 8
Whisk all the sauce ingredients together thoroughly with a whisk or spoon until well combined. Once the sugar is dissolved, your sweet and savory soy-based jjimdak sauce will be ready.
Step 9
Place the prepared chicken in the pot and pour all the sauce over it. Add the sliced carrots, potatoes, and 1 teaspoon of grated ginger. Bring to a boil over high heat for 4-5 minutes. Cooking at high heat initially helps the sauce penetrate the chicken well.
Step 10
Once the jjimdak is vigorously boiling, add the sliced onions and let it simmer until the sauce thickens slightly. The onions will release their sweetness and help thicken the broth.
Step 11
Lastly, add the large pieces of green onion and simmer for a little longer. The fresh aroma of the green onions will infuse the jjimdak, making it even more delicious.
Step 12
Reduce the heat to medium and continue cooking for another 3-5 minutes. It’s important to let it simmer long enough for the chicken to be fully cooked and for the flavors to meld beautifully into all the ingredients.
Step 13
Serve the beautifully prepared Andong Jjimdak in a dish. This completes a wonderful meal that the whole family can enjoy together, perfect as a side dish or a hearty standalone meal!
