Easy Andong Jjimdak with Store-Bought Sauce
[Using Market Sauce] Delicious Andong Jjimdak Better Than Store-Bought!!
Let’s make a flavorful Andong Jjimdak using a ready-made sauce. This recipe is perfect for a quick and delicious meal.
Ingredients- 1 whole chicken for stir-fry (cleaned)
- 2 potatoes (medium-sized)
- 1/2 onion (medium-sized)
- 1 handful of glass noodles (approx. 50g)
Seasoning & Sauce- 1 pack of Andong Jjimdak sauce (market brand)
- 1/4 cup soy sauce
- 2 Tbsp minced garlic
- 2 Tbsp oligo syrup (or corn syrup)
- Pinch of black pepper
- 1 pack of Andong Jjimdak sauce (market brand)
- 1/4 cup soy sauce
- 2 Tbsp minced garlic
- 2 Tbsp oligo syrup (or corn syrup)
- Pinch of black pepper
Cooking Instructions
Step 1
First, rinse the chicken thoroughly under running water to remove any internal organs or impurities. Soaking the chicken in cold water for a short while after rinsing can help remove excess blood, leading to a cleaner taste.
Step 2
Peel the potatoes and cut them into thick, bite-sized pieces, about 2-3 cm cubes, similar in size to the chicken. Peel and roughly chop the onion. Cutting the vegetables slightly larger helps prevent them from breaking apart during cooking.
Step 3
Now, let’s make the delicious sauce! In a bowl, combine 1/4 cup soy sauce, 2 Tbsp minced garlic, 2 Tbsp oligo syrup, and a pinch of black pepper. Mix well. Then, add the entire pack of store-bought Andong Jjimdak sauce and stir until everything is smoothly incorporated. While the store-bought sauce is great on its own, adding soy sauce and oligo syrup can enhance the depth and richness of the flavor.
Step 4
In a wide pot or Dutch oven, place the prepared chicken, potatoes, and onions. Pour the prepared sauce over the ingredients. Add enough water to cover the ingredients partially (a ‘simmering’ amount). Bring to a rolling boil over high heat.
Step 5
Reduce the heat to medium and let it simmer until the chicken and potatoes are tender. You can check for doneness by piercing the chicken with a chopstick; it should come out clean with no pinkness. Basting the chicken with the sauce occasionally while it cooks will help the flavors penetrate evenly.
Step 6
Once the chicken and potatoes are almost cooked through, add the soaked glass noodles to the simmering sauce. Cook for about 3-5 minutes, or until the noodles are tender and chewy. Be careful not to overcook the noodles, as they can become mushy.
Step 7
Transfer the finished Andong Jjimdak to a serving platter. Arrange the chicken and potatoes attractively. Spoon the remaining rich, savory sauce over the top, including the tender glass noodles. This dish is wonderful served with a side of steamed rice!
