Andong Jjimdak: A Flavorful Korean Braised Chicken Recipe for the Whole Family
Homemade Andong Jjimdak: A Classic Korean Dish
A detailed recipe for authentic Andong Jjimdak, inspired by popular food blogs. This sweet, savory, and slightly spicy braised chicken is a guaranteed hit at any meal!
Main Ingredients
- 1.5 chickens, cut into serving pieces (for braising)
- 1/2 carrot
- 1 onion
- 2 bell peppers (use various colors for visual appeal)
- 3 mushrooms (shiitake, king oyster, or your favorite)
- 2 stalks green onions
- 3 Tbsp minced garlic
- 3 chili peppers (optional, for extra spice)
Braising Sauce
- 2 cups water (400ml)
- 2/3 cup soy sauce (130ml)
- 4 Tbsp sugar (60g)
- 4 Tbsp corn syrup or rice syrup (60g)
- 2 Tbsp sesame oil (30ml)
- 2 Tbsp cooking wine (like mirin)
- 2 cups water (400ml)
- 2/3 cup soy sauce (130ml)
- 4 Tbsp sugar (60g)
- 4 Tbsp corn syrup or rice syrup (60g)
- 2 Tbsp sesame oil (30ml)
- 2 Tbsp cooking wine (like mirin)
Cooking Instructions
Step 1
First, rinse the chicken pieces thoroughly under cold water. To remove any gamey odor, briefly blanch the chicken in boiling water for about 2-3 minutes. Then, drain and rinse them under cold water. This step ensures a cleaner, more refined broth for your jjimdak.
Step 2
The key to delicious jjimdak is the sauce! In a pot or deep pan, combine the water, soy sauce, sugar, minced garlic, sesame oil, and cooking wine. Stir well to create your braising sauce. This mixture will infuse the chicken and vegetables with deep flavor.
Step 3
Add the blanched chicken and the carrots (cut into bite-sized pieces) to the prepared sauce. Bring to a simmer over medium-high heat and cook for about 5 minutes. The chicken will start to absorb the flavors of the sauce.
Step 4
Once the chicken is partially cooked, add the chopped onion and mushrooms. Reduce the heat to medium and continue to simmer for another 5 minutes. The vegetables will release their moisture and combine with the chicken broth to create a richer taste.
Step 5
Finally, add the colorful bell peppers and the corn syrup for sweetness and a glossy finish. If you like a bit of heat, add the chopped chili peppers now. Reduce the heat to low and let it simmer gently for 5 more minutes. It’s best to add bell peppers towards the end so they don’t become too soft. Once all the ingredients are well coated in the sauce, your delicious Andong Jjimdak is ready to be enjoyed!
