Sweet & Savory Andong Jjimdak: An Irresistible Korean Braised Chicken
The Perfect Balance of Sweet and Salty: Classic Andong Jjimdak Recipe
Experience the ultimate comfort food with this Andong Jjimdak recipe! This Korean braised chicken, characterized by its delicious sweet and savory soy-based sauce, is a guaranteed crowd-pleaser. Perfect for special occasions or when you crave something truly comforting and flavorful.
Main Ingredients- 1 whole chicken, cut for braising (approx. 1kg)
- 1 medium potato
- 1/4 carrot
- 1/2 medium onion
- 1 stalk of green onion
- 4-5 dried red dates
- 2 slices dried radish (or 1 Tbsp corn syrup as a substitute)
Sauce- 150ml soy sauce (approx. 3/4 cup)
- 3 Tbsp sugar (approx. 1/3 cup)
- 1 Tbsp minced garlic
- 1 Tbsp oyster sauce
- 150ml soy sauce (approx. 3/4 cup)
- 3 Tbsp sugar (approx. 1/3 cup)
- 1 Tbsp minced garlic
- 1 Tbsp oyster sauce
Cooking Instructions
Step 1
Prepare the Chicken: Rinse the chicken pieces thoroughly under cold running water. Using kitchen scissors, trim away any excess fat from the chicken, especially around the cavity and thigh areas. You can also remove the skin if you prefer a leaner dish. Trimming the fat helps reduce any gamey odor and results in a cleaner flavor.
Step 2
First Boil: After preparing the chicken, give it another quick rinse. Place the chicken pieces in a pot and add enough cold water to cover them completely. Bring the water to a boil and let it simmer for about 5 minutes. This step helps to remove impurities and any unwanted smells from the chicken. Drain the chicken and rinse it under cool water.
Step 3
Make the Sauce (Part 1): Now, let’s prepare the flavorful sauce that is key to Jjimdak. In a mixing bowl, add 150ml of soy sauce. Using a good quality soy sauce will significantly enhance the overall taste of your dish.
Step 4
Make the Sauce (Part 2): Next, add 3 tablespoons of sugar for a touch of sweetness. You can adjust the sugar level to your preference, or substitute with corn syrup or honey for a different kind of sweetness.
Step 5
Make the Sauce (Part 3): For added depth of flavor, add 1 tablespoon of minced garlic. Freshly minced garlic will provide a more vibrant aroma and taste.
Step 6
Make the Sauce (Part 4): Finally, stir in 1 tablespoon of oyster sauce for an extra layer of umami. Whisk all the sauce ingredients together until well combined. Your delicious Andong Jjimdak sauce is now ready!
Step 7
Simmer with Radish: Place the blanched chicken pieces back into a clean pot. Add fresh cold water to cover the chicken. Once the water comes to a boil, add the 2 slices of dried radish. The dried radish adds a subtle sweetness and depth to the broth. If you don’t have dried radish, you can omit it or add 1 Tbsp of corn syrup for sweetness.
Step 8
Add Sauce and Simmer: Pour all of the prepared sauce over the chicken and bring to a simmer over medium heat. Cook for about 5 minutes, stirring occasionally to ensure the chicken is evenly coated with the sauce.
Step 9
Add Red Dates: Add the 4-5 washed dried red dates to the pot. Continue to simmer for another 5 minutes. Red dates impart a gentle sweetness and a wonderful aroma to the Jjimdak.
Step 10
Add Vegetables: As the sauce begins to thicken slightly, add the potatoes and carrots, cut into bite-sized pieces. Cook over medium-high heat for about 10 minutes, or until the vegetables are tender-crisp. While the vegetables are cooking, prepare the onion and green onion.
Step 11
Chop Vegetables: Slice the onion into thick strips. Cut the green onion into large, diagonal pieces. Cutting the vegetables into substantial pieces helps maintain their texture and visual appeal in the dish.
Step 12
Prepare and Add Glass Noodles: (Optional) If you’re adding glass noodles, soak them in cold water beforehand. Drain the soaked noodles and add them to the pot. The noodles will absorb some of the sauce as they cook, so feel free to adjust the amount according to your preference.
Step 13
Add Finishing Vegetables: Once the noodles are in, arrange the sliced onion and large pieces of green onion attractively over the top.
Step 14
Cover and Steam: Cover the pot with a lid and let it steam for about 2 minutes. This step allows the vegetables to soften slightly and the flavors to meld together beautifully.
Step 15
Serve and Enjoy!: Gently toss everything together with chopsticks or tongs to ensure all ingredients are well-coated with the sauce. Your delicious homemade Andong Jjimdak is now ready to be served! Enjoy with a side of warm rice.
