Homemade Soy Sauce Braised Chicken (Jjimdak) – The Golden Recipe
How to Make Authentic Andong Jjimdak at Home: A Delicious Soy Sauce Braised Chicken Recipe
Hello everyone! Today, I’m sharing a foolproof recipe for Andong Jjimdak, a beloved Korean braised chicken dish, that you can easily make at home. This recipe features chewy glass noodles and tender chicken coated in a savory and slightly sweet soy sauce glaze, making it a perfect meal for the whole family. While traditional Andong Jjimdak often includes dried chili peppers for a subtle heat, you can enhance the spiciness by adding ground peperoncino, dried chili peppers, bird’s eye chilies, or cheongyang peppers according to your preference. You can create a spectacular dish with just one affordable chicken! (Serves 4) Ingredients: 1 whole chicken (approx. 1kg), 100g glass noodles, 1 onion, 1 large green onion, 1 Tbsp ground peperoncino, 1.5 Tbsp minced garlic, 3 Tbsp mirin (rice wine), 9 Tbsp soy sauce, 1 Tbsp oyster sauce, 2 Tbsp sugar, 3 Tbsp corn syrup (or rice syrup), a pinch of black pepper, 700ml water, sesame oil, sesame seeds. (Measurements are based on a standard Korean tablespoon.) Tip: For an even deeper flavor, substitute the water with anchovy and kelp broth. Adjust the soy sauce, sugar, and corn syrup quantities to your liking. Taste and adjust seasoning at the end: add more soy sauce if it’s too bland, or more corn syrup if you prefer it sweeter. If the sauce reduces too quickly before the noodles are cooked, add a little water. If there’s too much sauce, increase the heat and simmer uncovered to thicken.
Main Ingredients- 1 whole chicken (approx. 1kg)
- 100g glass noodles (dangmyeon)
- 1 onion
- 1 large green onion
Cooking Instructions
Step 1
First, soak the 100g of glass noodles in lukewarm water for about 30 minutes until they are softened and pliable. Drain the soaked noodles in a colander. This step is crucial for allowing the noodles to absorb the delicious braising sauce.
Step 2
Peel and roughly chop the onion. Trim the root and tip of the large green onion, then cut it in half lengthwise and then into 2-3cm segments. These vegetables will soften and add sweetness to the dish.
Step 3
Prepare 1 Tbsp of ground peperoncino for a touch of heat. If you don’t have ground peperoncino, you can use about 3 dried chili peppers, crushed into pieces, or substitute with bird’s eye chilies or cheongyang peppers. Adjust the amount based on how spicy you like it.
Step 4
Blanch the cut-up chicken (about 1kg) in boiling water for just about 20 seconds. This helps to remove any impurities and gamey odors from the chicken. Immediately rinse the chicken under cold running water to clean it further and drain thoroughly in a colander. If you prefer less fat, you can also trim off some of the chicken skin at this stage.
Step 5
In a large pot or a deep skillet, combine the blanched chicken with minced garlic (1.5 Tbsp), mirin (3 Tbsp), soy sauce (9 Tbsp), oyster sauce (1 Tbsp), sugar (2 Tbsp), corn syrup (3 Tbsp), a pinch of black pepper, and water (700ml). Mix everything well to coat the chicken. Cover the pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 20 minutes, covered, stirring occasionally to ensure even cooking and sauce distribution. After 20 minutes, add the soaked glass noodles to the pot, gently pushing them down so they are submerged in the sauce. Add the prepared onion, green onion, and peperoncino. Stir everything together, then cover and simmer for another 3-4 minutes. Finally, drizzle with sesame oil and sprinkle with sesame seeds to finish. Before serving, taste the sauce and adjust the seasoning as needed: add a little more soy sauce if it’s bland, or a touch more corn syrup if you desire more sweetness. If the sauce reduces too much before the noodles are fully cooked, add a splash of water and continue simmering. Conversely, if there’s too much sauce, remove the lid and increase the heat to let it reduce to your desired consistency!
