Andong Jjimdak Recipe | A Spicy Treat

Crew
Posted by Crew July 6, 2020
Andong Jjimdak

Chicken braised in a fiery sweet sauce: it’s definitely not granny’s Sunday casserole, but Andong jjimdak just might become your family’s favourite weekend comfort food.

Ingredients You Will Need To Cook Andong Jjimdak

  • 1.5kg (3lbs) chicken meat (thighs, wings and legs work well)
  • 100g (3½oz) glass noodles (vermicelli)
  • ¼ cup soy sauce
  • ¼ cup oyster sauce (use more soy sauce if not available)
  • 4 tbs rice syrup (corn syrup or honey)
  • 1 tbs dark brown sugar
  • 1–2 tbs minced garlic
  • 1–2 tsp ginger, finely chopped
  • ¼ tsp ground black pepper
  • 2 cups water
  • 4 medium potatoes, peeled and cut into chunks
  • 1 medium carrot, sliced length ways
  • 1 medium onion, chopped
  • 1 whole dried red chilli pepper, sliced
  • 1–2 whole green chilli peppers, sliced
  • 5–7 green onions, chopped
  • 2 tsp sesame oil
  • 1 tsp sesame seeds, to garnish

Recipe To Make Andong Jjimdak

  1. Cook the chicken in boiling water for 1 minute to remove excess fat, then drain and set aside.
  2. Soak the noodles in a bowl of warm water for 20 minutes, then drain.
  3. Combine the soy sauce, oyster sauce, rice syrup, sugar, garlic, ginger and pepper in a bowl.
  4. Place the chicken, sauce mixture and water in a wide pot and bring to the boil, then turn down to a medium heat, cover and cook for 10 minutes.
  5. Add the potatoes, carrot and onion and simmer 10 minutes, keeping the lid on.
  6. Add the drained noodles and chilli peppers and simmer for 7-10 minutes over a medium–high heat, until the sauce reduces by a third.
  7. Remove from the heat and pour into a wide serving dish
  8. Stir in the sesame oil and sprinkle with sesame seeds. Serve.
Andong Jjimdak/Jordi Sanchez

History Of Andong Jjimdak

Legend suggests this soy sauce-based fricassee was created in the 1980s in response to the surging popularity of fried chicken. The traditional way of serving chicken in market restaurants, boiled in a bland broth, was losing appeal. Creative minds in Andong had a Eureka moment: add some potatoes. Other suggestions followed and the idea for a new regional fare hatched: seasoned chicken casserole with veggies, glass noodles and a dollop of chilli peppers.

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