Chewy Tteokbokki Noodles Added Andong Jjimdak (Braised Chicken)
How to Make Andong Jjimdak with Tteokbokki Noodles
A delicious twist on the classic Andong Jjimdak, this recipe features chewy tteokbokki noodles (a type of rice cake) instead of traditional glass noodles. The sweet and savory soy-based sauce perfectly coats the tender chicken, vegetables, and the unique texture of the tteokbokki noodles, making it an irresistible dish.
Main Ingredients
- 1 whole frying chicken (prepared)
- 1 onion (cut into large chunks)
- 1 potato (cut into large chunks)
- 1/2 carrot (cut into large chunks)
- 6 strands of tteokbokki noodles (cut to desired length)
Sauce Ingredients
- 1 Tbsp oyster sauce
- 75ml soy sauce
- 75ml cooking wine (like mirin)
- 1 Tbsp corn syrup (or rice syrup)
- 1 Tbsp minced garlic
- 1/2 Tbsp minced ginger (or a pinch of ginger powder)
- Minced green onion (for the sauce)
- 3 dried red chilies (or a small amount of dried chili peppers, adjust for spiciness)
- 1 Tbsp sesame oil
- 2 pinches black pepper
- 200ml water (using broth will add deeper flavor)
- 1 Tbsp oyster sauce
- 75ml soy sauce
- 75ml cooking wine (like mirin)
- 1 Tbsp corn syrup (or rice syrup)
- 1 Tbsp minced garlic
- 1/2 Tbsp minced ginger (or a pinch of ginger powder)
- Minced green onion (for the sauce)
- 3 dried red chilies (or a small amount of dried chili peppers, adjust for spiciness)
- 1 Tbsp sesame oil
- 2 pinches black pepper
- 200ml water (using broth will add deeper flavor)
Cooking Instructions
Step 1
First, prepare the frying chicken. By blanching the chicken in boiling water for about 2 to 3 minutes, you can effectively remove impurities and any gamey smell. This step is crucial for a clean and refined taste in your Jjimdak.
Step 2
Rinse the blanched chicken thoroughly under cold running water. Rinsing meticulously helps to remove any residual oil, blood, or impurities from the chicken’s surface, ensuring a clear and clean braising liquid.
Step 3
Now, let’s make the star of our delicious Andong Jjimdak – the sauce! In a bowl, combine the oyster sauce, soy sauce, cooking wine, corn syrup, minced garlic, minced ginger, minced green onion, dried red chilies, sesame oil, black pepper, and water. Whisk everything together until well combined, ensuring there are no lumps. A well-mixed sauce will ensure even flavor distribution.
Step 4
Next, prepare the vegetables. Cut the potatoes and carrots into large chunks, about 1.5 cm thick. This size ensures they cook evenly without breaking apart and maintains a pleasant texture. Slice the onion similarly. Cutting vegetables larger helps them cook at a consistent pace and adds sweetness and depth to the dish.
Step 5
Get a wide, deep pot ready. Place the scored chicken pieces at the bottom of the pot. Then, arrange the prepared potatoes, carrots, and onions on top of the chicken. Finally, pour the prepared sauce evenly over the chicken and vegetables, allowing the sauce to penetrate the ingredients.
Step 6
Now, cover the pot with a lid and bring it to a boil over high heat. Once the liquid starts to bubble, reduce the heat to low. Continue to simmer with the lid on over low heat. This gentle cooking allows the chicken and vegetables to become tender and the sauce to deeply infuse into every component.
Step 7
After simmering for about 20 to 25 minutes, carefully lift the lid. You’ll notice the sauce has reduced slightly and the ingredients are mostly cooked. Now, use a spoon or ladle to baste the ingredients by scooping up the sauce from the bottom and pouring it over the chicken and vegetables. This basting process adds a beautiful sheen and enhances the flavor.
Step 8
Continue to simmer for another 10 minutes, then add the tteokbokki noodles. These noodles cook quickly, so adding them towards the end prevents them from becoming mushy. While the noodles cook, continue basting them with the sauce. This will make the noodles delightfully chewy and flavorful.
Step 9
Once the tteokbokki noodles are infused with flavor and the sauce has reached your desired consistency, turn off the heat and serve. Plate this delicious Andong Jjimdak generously while hot. You’ll enjoy the perfect harmony of chewy noodles, tender chicken, and crisp vegetables. It’s a fantastic dish for a main meal or as a side with drinks!
