Super Easy Rice Cooker Andong Jjimdak
A Special Andong Jjimdak Recipe to Enjoy at Home
Introducing a versatile recipe for making a wonderful Andong Jjimdak using just your rice cooker. Based on a popular recipe, it’s easy for anyone to follow, and the generous portion size ensures a delicious meal that the whole family will enjoy. It’s so good you’ll want to eat it again and again, so make at least a 2-person serving!
Main Ingredients- Half a chicken, cut into pieces (approx. 600-700g)
- 2 medium potatoes
- 1/2 carrot
- 4 baby corn cobs (optional)
- 1 large onion
- A handful of chopped green onions (for garnish)
- 1 cup (200ml) milk
- 3 Tbsp mirin or soju
- 2 handfuls (approx. 100g) glass noodles
Sauce Ingredients- 1 cup (200ml) water
- 7 Tbsp soy sauce
- 7 Tbsp sugar
- 1 Tbsp minced garlic
- Pinch of black pepper (about 3 shakes)
- 1 tsp instant black coffee powder
- 1 cup (200ml) water
- 7 Tbsp soy sauce
- 7 Tbsp sugar
- 1 Tbsp minced garlic
- Pinch of black pepper (about 3 shakes)
- 1 tsp instant black coffee powder
Cooking Instructions
Step 1
Rinse the chicken pieces thoroughly and make a few shallow cuts on them. To remove any gamey odor, soak the chicken in 1 cup of cold water and 1 cup of milk for 10 minutes. (Tip: For a 6-person rice cooker, you can fit up to 2/3 of a chicken with vegetables. Half a chicken is good for 2 servings, and 2/3 of a chicken for 3 servings.)
Step 2
Discard the milk and soaking water. Add 1 cup of fresh water to the chicken, along with 3 Tbsp of mirin (or soju). Use your rice cooker’s ‘Steam’ or ‘Multi-cook’ function for 9 minutes to further remove any unwanted smells. After steaming, discard the water and rinse the chicken cleanly under cold water.
Step 3
Add 4 Tbsp of sugar and 1 Tbsp of minced garlic to the rinsed chicken and toss to coat evenly. Let it marinate for 10 minutes. (Chef Baek Jong-won’s tip: Marinating with sugar first allows it to penetrate the meat. The saltiness of soy sauce can sometimes make the meat contract, hindering flavor absorption. Since we can’t easily adjust the cooking order in a rice cooker, we use this marinating method instead.)
Step 4
While the chicken is marinating, prepare the vegetables. Cut the onion into 6 wedges. Peel the potatoes and cut them into bite-sized pieces. Slice the carrot about 0.5cm thick, or julienne them. Leave the baby corn whole, although they are optional; they become deliciously sweet when braised in the soy sauce mixture. (Tip: Cutting carrots into larger chunks maintains their shape, while julienned carrots add color and flavor to the sauce.)
Step 5
Arrange the marinated chicken pieces at the bottom of the rice cooker. Layer the onions, carrots, and baby corn on top of the chicken. Place the potatoes on the very top. (Tip: Placing potatoes at the bottom means they’ll directly absorb heat and might become mushy. Putting them on top ensures they cook perfectly without disintegrating.)
Step 6
In a separate bowl, mix all the sauce ingredients: 1 cup water, 7 Tbsp soy sauce, 3 Tbsp sugar, chopped green onions, 1 tsp instant coffee powder, and a pinch of pepper. Pour this sauce evenly over the ingredients in the rice cooker. (Tip: Adding 1 Tbsp of caramel sauce can deepen the color, but it’s delicious without it. The water level should be about the height of the potatoes; the vegetables will release moisture, making the sauce slightly more abundant.) Set the rice cooker to ‘Steam’ or ‘Multi-cook’ for 20 minutes.
Step 7
While the jjimdak is cooking, prepare the glass noodles. Rinse them and soak in water. (Tip: One serving of glass noodles is about the size of a 500-won coin when held in your fist. If making for two people, double this amount. If eating alone, you can start with one serving and add more later if desired, to prevent them from becoming soggy.)
Step 8
If you forgot to soak the noodles beforehand, you can quickly rehydrate them in hot water during the 20-minute cooking time. Boil water in an electric kettle, turn it off, and place the dry noodles in the hot water. They will be sufficiently softened by the time the jjimdak is ready.
Step 9
Once the 20-minute ‘Steam’ cycle is complete, add the soaked glass noodles to the jjimdak. Set the rice cooker to ‘Reheat’ or ‘Steam’ again for 9 minutes.
Step 10
After the additional 9 minutes of cooking, the glass noodles should be perfectly cooked, and the dish is ready! Taste it, and if the noodles are still a bit firm or haven’t absorbed enough liquid, steam for another 9 minutes. Properly cooked glass noodles will become translucent, and the sauce will thicken considerably.
