Andong Jjimdak (Braised Chicken)
Easy & Delicious Andong Jjimdak Recipe: Perfect for Beginners!
Today, we’re making a truly delicious Andong Jjimdak with a simple sauce and recipe! Even beginner cooks can easily master this dish! Get ready to enjoy a flavorful Korean braised chicken that’s perfect for any occasion.
Main Ingredients- 1 whole chicken (approx. 1kg)
- 2 medium potatoes
- 10 cloves garlic
- 5 dried chili peppers (optional, for spice)
- 1 large green onion
- 1 handful of garlic scapes
- 1/2 carrot
- 3 shiitake mushrooms
- 2 red chili peppers
- A small bunch of perilla leaves (for garnish)
- 1 tablespoon sesame oil
- A bit of ginger (ginger syrup, powder, or minced)
- 600ml water
Cooking Instructions
Step 1
First, prepare the chicken by rinsing it thoroughly under running water. There’s no need to marinate it separately. Wash all the vegetables and cut them into bite-sized pieces. Slice the potatoes and carrots to about 0.7-1cm thickness so they absorb the sauce well and cook faster. Trim the stems from the shiitake mushrooms and cut them into large pieces. Slice the green onion and red chili peppers diagonally. Cut the garlic scapes into manageable lengths. (If you like it spicy, prepare the dried chili peppers.) Now, for the sauce: combine the soy sauce, sugar, rice wine (mirin), oyster sauce, corn syrup, and caramel sauce in a measuring cup. Add 100ml of water and mix well until the sugar is dissolved. This sauce is key to the delicious flavor of Andong Jjimdak, so mix it thoroughly!
Step 2
In a deep pot, pour the remaining 500ml of water and add all the pre-mixed soy sauce mixture. Stir once with a spoon to combine the sauce. Now, add the cleaned chicken pieces and the dried chili peppers (if using) to the pot. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium and cover the pot. Let it simmer for 15 minutes. After 15 minutes, lower the heat to low and continue to cook for another 5 minutes to ensure the chicken is cooked through. The dried chili peppers add a nice spicy note, but you can omit them if you prefer.
Step 3
Once the chicken is partially cooked, add the sliced potatoes to the pot. Next, add the carrots, shiitake mushrooms, garlic scapes, and any other prepared vegetables. Gently stir everything together and simmer over medium heat for about 3-5 minutes, allowing the vegetables to cook. Be careful not to overcook the vegetables, as they can become mushy. Just before turning off the heat, stir in the ginger syrup (or ginger powder/minced ginger). Ginger helps to eliminate any unwanted odors and adds a wonderful aroma. Finally, drizzle in the sesame oil for a nutty fragrance. Prepare the thinly sliced perilla leaves for garnish. Taste the sauce and adjust seasoning if needed – add a little more soy sauce if it’s too bland, or a splash of water if it’s too salty. Andong Jjimdak is best with a generous amount of sauce, so aim for a moist consistency.
Step 4
Andong Jjimdak is known for its flavorful, savory sauce. In this final step, you can add your favorite additions like udon noodles, thick glass noodles, rice cakes (tteok), or even ramen noodles. Today, we’re adding wide, flat glass noodles. Cook for about 1 minute after adding the noodles, allowing them to soften and absorb the delicious sauce. Once all ingredients are cooked and the flavors have melded, turn off the heat. Serve the Andong Jjimdak generously in a large bowl. Garnish with the thinly sliced perilla leaves and red chili peppers for a beautiful presentation. Enjoy this hearty and satisfying meal with a side of warm rice!
