Delicious Andong Jjimdak: A Special Homemade Flavor!
Homemade Andong Jjimdak Recipe
A taste that will amaze the whole family! This recipe uses a 2kg portion of chicken pieces to achieve a tender texture and deep flavor in Andong Jjimdak. The savory soy sauce-based seasoning combined with fresh vegetables creates a flavor superior to delivery options. Make delicious memories with Andong Jjimdak, perfect for special occasions or for enriching an ordinary meal!
Main Ingredients
- Chicken pieces 2kg
- 1 Carrot
- 3 Potatoes
- 1 Green onion
Special Andong Jjimdak Sauce
- 1.5 cups Soy sauce (approx. 300ml)
- 4 Tbsp Oyster sauce
- 2 Tbsp Cooking wine (Mirin or Cheongju)
- 2 Tbsp Minced garlic
- 1 Tbsp Ginger powder (or 1/2 Tbsp minced ginger)
- 6 Tbsp White sugar
- 6 Tbsp Corn syrup (Oligodang)
- Pinch of black pepper
- 2 Tbsp Sesame oil
- 1.5 cups Soy sauce (approx. 300ml)
- 4 Tbsp Oyster sauce
- 2 Tbsp Cooking wine (Mirin or Cheongju)
- 2 Tbsp Minced garlic
- 1 Tbsp Ginger powder (or 1/2 Tbsp minced ginger)
- 6 Tbsp White sugar
- 6 Tbsp Corn syrup (Oligodang)
- Pinch of black pepper
- 2 Tbsp Sesame oil
Cooking Instructions
Step 1
First, thoroughly rinse the 2kg of chicken pieces. Removing blood and impurities from the inside of the chicken is an important step.
Step 2
Blanch the rinsed chicken in boiling water for about 3-5 minutes. This helps to remove any gamey smell and excess fat. Rinse the blanched chicken under cold water.
Step 3
Peel the carrot and cut it into thick half-moon shapes. Cutting them into larger pieces will help them maintain their shape and texture after cooking.
Step 4
Peel and coarsely chop the onion into thick strips. Chopping them coarsely allows the onion’s sweetness to infuse into the sauce without becoming mushy when cooked.
Step 5
Peel the potatoes and cut them into large, approximately 2cm thick pieces, shaped like ginkgo leaves (or cubed). Since the potatoes will cook with the chicken, cutting them too small may cause them to break apart.
Step 6
In a large pot, combine the blanched chicken, carrots, and potatoes. Add all the ingredients for the ‘Special Andong Jjimdak Sauce’ (soy sauce, oyster sauce, 2 Tbsp cooking wine, minced garlic, ginger powder, white sugar, corn syrup, black pepper). Mix well to ensure the sauce evenly coats the chicken and vegetables.
Step 7
Add about 1 to 1.5 cups (200-300ml) of water to the pot and bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for about 20-25 minutes, or until the chicken and potatoes are completely tender. Occasionally, open the lid and spoon some of the sauce over the chicken to enhance the color and keep it moist.
Step 8
When the chicken and potatoes are almost cooked, add the coarsely chopped onion and continue to simmer for about 5 more minutes. Finally, drizzle in the 2 Tbsp of sesame oil and mix gently. If desired, add chopped green onions at this stage and simmer briefly for extra flavor.
Step 9
Transfer the finished Andong Jjimdak to a serving dish. Enjoy this delicious dish with a side of warm rice!
