Garlicky Andong Jjimdak (Braised Chicken)
Beat the Heat! Delicious Garlicky Andong Jjimdak Recipe for a Revitalizing Summer Meal
Tomorrow marks Malbok, the last of the three hottest days of summer! It feels like half the year has already flown by, and the intense heat is finally starting to subside. For this Malbok, I decided to make Garlicky Andong Jjimdak, a dish loved by my whole family. My eldest son, who claims nothing beats chicken, always expects a chicken dish on these days. Since he’s trying to cut back on fried foods, I opted for Jjimdak instead, which my daughter adores! It had been a while since we last had it, and everyone enjoyed it so much. My daughter, in particular, was thrilled, saying it was exactly what she wanted, as if I could read her mind! As we bid farewell to the summer heat and overcome Malbok, I truly hope we can all regain our energy, enjoy delicious meals like this Garlicky Andong Jjimdak, and overcome these challenging times, wishing for a swift end to the pandemic. Recharge your energy, depleted by the summer heat, with this flavorful Garlicky Andong Jjimdak! Stay healthy always~♡
Main Ingredients- 1.2kg chicken, cut for braising (dakbokkeumtang용)
- 1 onion
- 2 potatoes
- 20 cloves garlic
- 1/2 cup soju (or rice wine)
- 1 pack enoki mushrooms
- 3 bay leaves
- 1 tbsp whole peppercorns
- Rice water (for boiling chicken)
- 500ml water (for boiling chicken)
- 5 cheongyang peppers (optional, for added spice)
- 1 handful dried flat glass noodles (dangmyeon), soaked in cold water beforehand
Seasoning Sauce- 1 tbsp oyster sauce
- 3 tbsp soy sauce
- 3 tbsp mirin (or cooking wine)
- 3 tbsp sugar
- A pinch of sesame seeds
- A pinch of chopped green onion
- A pinch of black pepper
- A splash of sesame oil
- 1 tbsp oyster sauce
- 3 tbsp soy sauce
- 3 tbsp mirin (or cooking wine)
- 3 tbsp sugar
- A pinch of sesame seeds
- A pinch of chopped green onion
- A pinch of black pepper
- A splash of sesame oil
Cooking Instructions
Step 1
First, rinse the chicken pieces thoroughly. Make small slits in the skin of the chicken. To remove blood, soak the chicken in cold water for about 30 minutes. Alternatively, you can parboil the chicken: bring water to a boil in a pot with 1/2 cup soju, 3 bay leaves, and 1 tbsp whole peppercorns. Add the chicken and boil for about 5 minutes to remove any impurities and blood. After parboiling, rinse the chicken under cold running water until clean.
Step 2
Let’s prepare the vegetables that will add flavor to the Andong Jjimdak. Peel the potatoes and cut them into large chunks. Soak them in cold water to remove excess starch. Slice the onion into large pieces and prepare the whole garlic cloves. Trim the roots of the enoki mushrooms and separate them into strands. If you prefer a spicier dish, thinly slice the cheongyang peppers diagonally. Soak the dried flat glass noodles in cold water for at least 30 minutes to shorten the cooking time.
Step 3
In a pot, add enough rice water or 500ml of plain water to cover the chicken. Add the prepared chicken pieces and bring to a boil over high heat. Once boiling, reduce the heat to medium and cook the chicken for about 10 minutes. Skim off any foam or impurities that rise to the surface during this process.
Step 4
Once the chicken is partially cooked, add the large potato chunks to the pot. Continue to simmer for about 5 more minutes, or until the potatoes are halfway cooked. The potatoes will also help thicken the sauce as they cook.
Step 5
Now it’s time to add the delicious Andong Jjimdak sauce! Combine 1 tbsp oyster sauce, 3 tbsp soy sauce, 3 tbsp mirin, and 3 tbsp sugar in a small bowl and mix well. After adding the sauce, continue to simmer over medium heat for about 15 minutes, allowing the flavors to meld into the chicken and potatoes. Stir occasionally to ensure the sauce coats everything evenly.
Step 6
When the chicken and potatoes are almost fully cooked, add the soaked glass noodles, sliced onion, and whole garlic cloves. Cook for another 5 minutes, or until the noodles are tender and the onions become translucent. Taste the sauce and adjust seasoning if needed – add more soy sauce if it’s too bland, or a little more sugar if it’s not sweet enough. For an extra boost of aroma, finish with a pinch of black pepper and a splash of sesame oil. You can also garnish with chopped green onions and sesame seeds, if desired.
Step 7
Transfer the perfectly cooked Garlicky Andong Jjimdak to a deep serving dish. Enjoy this steaming hot, flavorful dish with a side of rice. Its savory and slightly sweet flavor profile makes it a perfect meal for the whole family. Beat the summer heat and boost your energy with this delightful Jjimdak!
