Super Simple Andong Jjimdak (Braised Chicken) with a Pressure Cooker
Restaurant-Quality Flavor at Home! Super Simple Andong Jjimdak Made Easily with a Pressure Cooker
No need to travel to Andong anymore! Introducing a super simple recipe to make delicious Andong Jjimdak at home that rivals restaurant quality, easily and quickly. Using a pressure cooker tenderizes the chicken and infuses the sauce deeply for the best flavor.
Main Ingredients
- 1 whole chicken, prepared (approx. 1kg)
- 1 large handful of dangmyeon (sweet potato noodles, approx. 50g)
- 10 whole chestnuts
- 1/2 carrot
- 5 shiitake mushrooms
- 2 dried chili peppers
- 5 whole garlic cloves
- 400ml water
Andong Jjimdak Sauce
- 3 Tbsp soy sauce
- 2 Tbsp plum extract (maesilcheong)
- 1 Tbsp cooking wine (mirin, etc.)
- Pinch of black pepper
- 3 Tbsp soy sauce
- 2 Tbsp plum extract (maesilcheong)
- 1 Tbsp cooking wine (mirin, etc.)
- Pinch of black pepper
Cooking Instructions
Step 1
First, cut the dangmyeon (sweet potato noodles) into bite-sized pieces. Soak them in lukewarm water for about 30 minutes. This will allow the noodles to absorb the sauce beautifully, making them even more delicious.
Step 2
Take the prepared chicken, remove any excess skin, and wash it thoroughly. Pat it dry before use. If you’re sensitive to the chicken’s odor, you can briefly blanch it in boiling water or soak it in milk for a while before cooking.
Step 3
Now, get your pressure cooker ready! Place the prepared chicken, carrots cut into large pieces, chestnuts, and whole garlic cloves into the pressure cooker. Add the dried chili peppers for a touch of heat.
Step 4
Add all the sauce ingredients for the delicious Andong Jjimdak. Mix the soy sauce, plum extract, cooking wine, and a pinch of black pepper with the ingredients in the pot.
Step 5
Soak the dried shiitake mushrooms in lukewarm water until softened, then add them to the pressure cooker along with the other ingredients. (Tip: I originally planned to use a regular pot but switched to a pressure cooker! However, using a pressure cooker makes cooking much faster and results in incredibly tender chicken.)
Step 6
Close the pressure cooker lid and bring to high heat. Once the whistle starts blowing, reduce the heat to medium-low and cook for an additional 10 minutes. After turning off the heat, allow the pressure to release naturally before opening the lid. The chicken should be wonderfully tender and cooked through. It will look just like beautifully made galbi-jjim (braised short ribs)!
Step 7
Once the pressure has completely released and you’ve opened the lid, add the pre-soaked dangmyeon. Continue to simmer uncovered for about 2-3 minutes, allowing the noodles to soak up all the delicious sauce.
Step 8
Your super simple and delicious Andong Jjimdak is ready! Enjoy it with a warm bowl of rice for an even more delightful meal.
