Glossy Andong Jjimdak: The Quintessential Sweet, Savory, and Salty Korean Braised Chicken
Mastering the Art of Andong Jjimdak: A Delightful Balance of Sweet, Savory, and Salty Flavors
Today, we’re diving into the world of Andong Jjimdak, a beloved Korean dish celebrated for its perfect harmony of sweet, savory, and salty notes. Let’s create this iconic comfort food right in your own kitchen!
Andong Jjimdak Main Ingredients- 1 whole chicken for stir-frying (approx. 900g)
- 10 pieces of cheese tteokbokki (rice cakes)
- 5 mini potatoes
- 50g wide glass noodles
- 1 onion
- 1/2 carrot (about 6 slices)
- 1/4 small pumpkin (approx. 150g)
- 1 stalk of green onion
- 3 Korean green chili peppers (cheongyang peppers)
- 2 dried chili peppers (or peperoncino)
- 1 thumb-sized piece of ginger (approx. 10g)
Savory Jjimdak Sauce- 2 Tbsp minced garlic
- 10 Tbsp soy sauce
- 3 Tbsp white sugar
- 1 cup soju (Korean rice wine, using a standard paper cup)
- 2 Tbsp minced garlic
- 10 Tbsp soy sauce
- 3 Tbsp white sugar
- 1 cup soju (Korean rice wine, using a standard paper cup)
Cooking Instructions
Step 1
Before you begin cooking, soak the wide glass noodles in cold water for at least 1 hour. Once rehydrated, set them aside as they will be added towards the end of the cooking process.
Step 2
Now, let’s prepare the vegetables. Cut the onion into large chunks. Peel the mini potatoes and cut them into 2-3 pieces each. Remove the seeds from the pumpkin and chop it into large, bite-sized pieces. Slice the carrot thinly, about 0.5cm thick, into half-moon shapes. Cutting the vegetables into similar sizes will ensure they cook evenly.
Step 3
Slice the green onion diagonally into 5cm lengths. Also, slice the Korean green chili peppers and dried chili peppers diagonally. Peel the ginger and mince it very finely. These ingredients will add essential heat and aroma.
Step 4
Rinse the chicken thoroughly. Then, blanch it in boiling water for about 5 minutes. This step is crucial for removing any impurities and the chicken’s natural gamey odor, resulting in a cleaner-tasting jjimdak. After blanching, rinse the chicken again under cold running water and drain it well.
Step 5
In a large pot, add 800ml (approximately 4 cups) of water and place the blanched chicken inside. Add the minced garlic (2 Tbsp), minced ginger, and 1 cup of soju. Cover the pot and bring it to a boil over high heat for 10 minutes. The soju helps to tenderize the chicken and eliminate any unwanted smells.
Step 6
As the chicken cooks, you’ll notice foam rising to the surface. Skim this foam off diligently as it can make the broth cloudy. This step ensures a clear and appetizing finish for your jjimdak.
Step 7
Once the broth is boiling again, add the prepared potatoes, onion, carrot, Korean green chili peppers, pumpkin, and dried chili peppers. Stir in the soy sauce (10 Tbsp) and white sugar (3 Tbsp). Cover the pot again and continue to simmer over medium heat for another 15 minutes. The vegetables will absorb the delicious flavors of the broth as they cook.
Step 8
We’re in the final stretch! Uncover the pot and add the rehydrated wide glass noodles, cheese tteokbokki, and the large pieces of green onion. Gently toss everything together to combine. Let it simmer for another 2-3 minutes until the noodles are tender and the tteokbokki is heated through. Adding the noodles at the end prevents them from becoming mushy. Serve hot with steamed rice for a complete and satisfying meal!
