Sweet, Savory, and Tangy Andong Jjimdak: The Ultimate Recipe
Authentic Andong Jjimdak Flavor at Home! A Special Feast with Wide Glass Noodles and Roasted Chicken
Experience the beloved Korean classic, Andong Jjimdak, effortlessly made at home! This recipe uses a golden ratio sauce for deep, rich flavors, perfectly complemented by chewy wide glass noodles and tender chicken. It’s a true rice-lover’s delight!
Andong Jjimdak Special Sauce- 100ml Soy Sauce (base)
- 2 Tbsp Sugar (sweetness)
- 3 Tbsp Mirin (removes gamey smell & enhances flavor)
- A pinch of Ginger Powder (for aroma)
- A pinch of Black Pepper Powder (for a slight bite)
- 2 Tbsp Minced Garlic (for robust flavor)
- 4 Tbsp Corn Syrup or Rice Malt Syrup (for gloss and mild sweetness)
- 200ml Water (for broth)
- 2 Tbsp Sesame Oil (for a nutty finish)
- 1 tsp Cheongyang Pepper (optional, for spiciness)
Cooking Instructions
Step 1
To remove impurities and gamey odors from the chicken, blanch it without washing. Bring water to a boil with a little mirin and a few whole peppercorns, then simmer the chicken for 1-2 minutes. This step makes the chicken cleaner and more tender.
Step 2
Now, let’s prepare the special sauce that defines the flavor of Andong Jjimdak. In a bowl, combine the soy sauce, sugar, mirin, ginger powder, black pepper powder, minced garlic, corn syrup, and water. Stir well until the sugar is completely dissolved. (If you like it spicy, you can add the Cheongyang pepper now or later.)
Step 3
Soak the wide glass noodles in warm water for about 30 minutes to an hour before cooking. This ensures they become soft and absorb the sauce beautifully, making them extra delicious.
Step 4
Rinse the blanched chicken thoroughly under cold running water. This step removes any residual impurities or bone fragments from the chicken, ensuring a cleaner final dish.
Step 5
(Optional) If you want to enhance the chicken’s flavor further, lightly grease a pan and pan-fry the blanched chicken until golden brown. This adds a nutty depth to the chicken, but the dish will still be delicious if you skip this step.
Step 6
In a wide pot or wok, place the roasted chicken (or blanched chicken). Arrange the prepared potatoes (cut into cubes) and radish (cut into large pieces) on top of the chicken. The natural sweetness from the vegetables will meld with the sauce, creating a richer flavor.
Step 7
Pour the special sauce (prepared in step 2) over the ingredients in the pot. Add the soaked glass noodles. Cover the pot and simmer over medium-low heat for 20-25 minutes, allowing the flavors to meld. Stir occasionally to ensure the chicken and vegetables are evenly coated with the sauce. If the sauce becomes too thick, add a little water to reach your desired consistency.
Step 8
For those who prefer a spicier kick, add 1-2 tablespoons of gochugaru (Korean chili flakes) during step 6 and simmer together. This will create a more robustly flavored and exciting Andong Jjimdak.
Step 9
Finally, drizzle in the sesame oil for a nutty aroma and give it a final mix. Your delicious Andong Jjimdak is ready! Serve generously with warm rice. Enjoy your meal today!
