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Authentic Andong Jjimdak Recipe

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4.1 from 15 reviews

Authentic Andong Jjimdak is a flavorful Korean braised chicken dish from Andong, featuring tender chicken thighs cooked with glass noodles, vegetables, and a savory-sweet soy-based sauce. This hearty main course delivers a perfect balance of umami, subtle sweetness, and aromatic spices, ideal for a comforting family meal.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main course
  • Method: Stovetop
  • Cuisine: Korean

Ingredients

Chicken and Vegetables

  • 1 kg chicken thighs, preferably with skin
  • 700 ml water
  • 90 g dry glass noodles
  • 1 large potato, cut into 1-inch cubes
  • 1 onion, sliced
  • 1 carrot, sliced
  • 2 green onions, cut into segments
  • 1 dried red chili, cut into segments
  • 3 cloves garlic, sliced

Sauce

  • 4.5 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 3 tablespoons Shaoxing wine
  • 3 tablespoons dark brown sugar
  • 1.5 tablespoons chopped garlic
  • 1.5 teaspoons sesame oil
  • 0.25 teaspoon black pepper
  • 2 pinches ground ginger

Garnish

  • Thinly sliced green onions
  • White sesame seeds

Instructions

  1. Blanch the Chicken: Place the chicken thighs in a pot of boiling water and blanch for 1 minute to remove excess fat and impurities. Drain the water and set the chicken aside.
  2. Soak the Glass Noodles: While preparing other ingredients, soak the dry glass noodles in hot water until they soften, then drain and set aside.
  3. Prepare the Sauce: In a bowl, thoroughly mix light soy sauce, dark soy sauce, Shaoxing wine, dark brown sugar, chopped garlic, sesame oil, black pepper, and ground ginger to create the braising sauce.
  4. Combine Ingredients: In a large pot, add the blanched chicken, potatoes, onion, carrot, green onions, dried red chili, sliced garlic, soaked glass noodles, and the prepared sauce. Pour in 700 ml of water.
  5. Braise the Chicken: Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for about 45 minutes or until the chicken is tender and the potatoes are cooked through, stirring occasionally to prevent sticking.
  6. Finish and Garnish: Once cooked, adjust seasoning if necessary. Plate the jjimdak and garnish with thinly sliced green onions and a sprinkle of white sesame seeds before serving.

Notes

  • Blanching the chicken helps to remove impurities and results in a cleaner broth.
  • Soaking glass noodles beforehand prevents them from becoming overly sticky or clumped during cooking.
  • The sauce balances salty, sweet, and aromatic flavors, so adjust sugar or soy sauce to taste if desired.
  • Use chicken thighs for juicier and more flavorful meat compared to breasts.
  • This dish pairs well with steamed rice to soak up the savory sauce.
  • For a spicier version, add more dried red chilies or some chili flakes.

Find it online: https://zaracooking.com/authentic-andong-jjimdak-recipe/