Soy Sauce Braised Chicken (Jjimdak): Baek Jong Won’s Andong Jjimdak Recipe
Make Baek Jong Won’s Andong Jjimdak at Home: A Delicious Soy Sauce Braised Chicken Recipe
Craving a savory and slightly sweet Andong Jjimdak? This recipe uses only chicken thighs for extra tenderness and follows Baek Jong Won’s acclaimed method for guaranteed deliciousness. It’s a perfect dish for a hearty meal that the whole family will love.
Main Ingredients- 1kg Chicken thighs (using only thighs makes it extra tender)
- 1.5 Onions (cut into large wedges for flavor)
- 1 Carrot (cut into bite-sized pieces)
- 2 Potatoes (adds sweetness and texture)
- 1 Large leek (cut into 5cm sections)
- 500ml Water (enough to cover the ingredients)
Special Soy Sauce Seasoning- 12 Tbsp Soy sauce (the base for the jjimdak flavor)
- 2 Tbsp Oyster sauce (for umami depth)
- 4 Tbsp Oligodang (for gloss and sweetness)
- 2 Tbsp Sugar (adjust to your preference)
- 2 Tbsp Minced garlic (for rich aroma)
- 2 Tbsp Mirin (or cooking sake, to remove gamey odors and enhance flavor)
- Pinch of black pepper (for finishing)
- 12 Tbsp Soy sauce (the base for the jjimdak flavor)
- 2 Tbsp Oyster sauce (for umami depth)
- 4 Tbsp Oligodang (for gloss and sweetness)
- 2 Tbsp Sugar (adjust to your preference)
- 2 Tbsp Minced garlic (for rich aroma)
- 2 Tbsp Mirin (or cooking sake, to remove gamey odors and enhance flavor)
- Pinch of black pepper (for finishing)
Cooking Instructions
Step 1
First, prepare the vegetables. Peel the potatoes and carrots, then cut them into substantial chunks (about 2-3 cm). Cutting them into generous pieces ensures they hold their shape and absorb flavor beautifully during cooking.
Step 2
Cut the onion into large wedges, typically into four pieces. This size helps the onion retain its structure and release its sweetness into the sauce as it cooks.
Step 3
Cut the leek into large 5cm sections. These will add a fresh aroma and a slight crispness if added towards the end of cooking.
Step 4
Place the chicken thighs in boiling water and blanch for just 1-2 minutes. This step is crucial for removing impurities and any gamey smell from the chicken.
Step 5
After blanching, rinse the chicken thighs thoroughly under cold running water. Washing away any bone fragments or coagulated blood ensures a clean and delicious final dish.
Step 6
Make a few score marks (cuts) on the chicken thighs. This helps the marinade penetrate deeper, making the chicken more flavorful. Arrange the scored chicken thighs nicely in a pot.
Step 7
Now, let’s make the delicious jjimdak sauce! In a bowl, combine the soy sauce, oyster sauce, oligodang, sugar, minced garlic, mirin, and black pepper. Stir well until the sugar is dissolved. This is Baek Jong Won’s secret blend for a perfect flavor balance!
Step 8
Add the prepared potatoes and carrots to the pot with the chicken. Pour in the special soy sauce mixture and 500ml of water. Bring everything to a rolling boil over high heat to allow the ingredients to start absorbing the sauce.
Step 9
Once the sauce is boiling vigorously, reduce the heat to medium-high. Cover the pot and let it simmer for about 10 minutes. The chicken and vegetables will cook, and the sauce will reduce to a savory glaze.
Step 10
After 10 minutes, add the large onion wedges to the pot. Continue to simmer for another 5 minutes, or until the onions become translucent and their sweetness melds into the sauce.
Step 11
Finally, add the chopped leeks and cook for about 5 more minutes. The leeks add a refreshing flavor and a pleasant texture. If the sauce has become too thick during cooking, you can add a little more water at this stage to reach your desired consistency.
