Glistening Andong Jjimdak: A Perfect Recipe for Special Gatherings
Must-Try Andong Jjimdak Recipe for Housewarming Parties: Rich, Flavorful, and Golden Ratio
We all know time flies, but this past year, 2019, truly felt like it vanished in the blink of an eye. With only one page left on the calendar, the year-end is upon us. This is often a time when we host more guests and find ourselves preparing food more frequently. I’ve found that sharing a generous, abundant meal leaves no room for regret. Today, I’d like to share a golden recipe for Andong Jjimdak, a dish that adds a touch of elegance to any gathering with its savory sauce and rich flavors. Restaurant-style Jjimdak often boasts a deep, appetizing color, usually achieved with caramel coloring. However, I’ll share a tip today to enhance both the taste and the beautiful color naturally. By adding ingredients like Cheongyang peppers and dried Thai chilies for a touch of heat, we’ll create an even more delicious and impressive Jjimdak for your next housewarming party.
Main Ingredients- 1 whole chicken, cut for stir-frying
- 2 potatoes
- 1 onion
- 1 Cheongyang pepper
- 10 dried Thai chilies
- 1 stalk of green onion
- 1 Tbsp chili oil
- 250ml water
- 1 tsp sesame seeds
Andong Jjimdak Golden Ratio Sauce- 100ml soy sauce
- 2 Tbsp oyster sauce
- 3 Tbsp beef stock concentrate
- 3 Tbsp cooking wine (mirin or sake)
- 1 Tbsp minced garlic
- 1 tsp black pepper
- 3 Tbsp sugar
- 1 Tbsp honey
- 1 Tbsp sesame oil
- 100ml soy sauce
- 2 Tbsp oyster sauce
- 3 Tbsp beef stock concentrate
- 3 Tbsp cooking wine (mirin or sake)
- 1 Tbsp minced garlic
- 1 tsp black pepper
- 3 Tbsp sugar
- 1 Tbsp honey
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
1. First, dice the onion into roughly 1-2cm cubes. Slice the Cheongyang pepper diagonally. Finely chop the green onion to be used as a garnish later. Having your ingredients prepped makes the cooking process much smoother.
Step 2
2. Peel the potatoes and cut them into large, roughly 2cm pieces. If you cut them too small, the dish might look messy when finished. For a cleaner presentation, you can round off the edges. Place the cut potatoes in a bowl of cold water to prevent browning and to remove excess starch. This ensures the potatoes cook up beautifully without falling apart.
Step 3
3. Now, let’s sear the chicken. Preheat a large wok or pot over high heat for 3 minutes. Add 1 tablespoon of chili oil and sear the chicken pieces on all sides until golden brown. Searing the meat first seals in the juices and develops a deeper flavor, much like in Western meat cookery. Ensure the skin is nicely browned before moving on. (Tip: Just as searing meat in Western cuisine adds depth of flavor, browning the chicken thoroughly will make it much tastier.)
Step 4
4. Once the chicken is nicely browned, add the dried Thai chilies for a spicy kick. (Tip: If you prefer it spicier, you can crush the chilies before adding them.) Pour in about 250ml of water.
Step 5
5. It’s time to make the essential Andong Jjimdak sauce! Combine 100ml soy sauce, 2 Tbsp oyster sauce, 3 Tbsp beef stock concentrate, 3 Tbsp cooking wine, 1 Tbsp minced garlic, 1 tsp black pepper, 3 Tbsp sugar, 1 Tbsp honey, and 1 Tbsp sesame oil. Mix well. The secret ingredient for a rich flavor and appetizing color today is the ‘beef stock concentrate’! While it might be hard to find in local Korean supermarkets, it’s readily available online. If you can’t find it, you can substitute with store-bought beef stock, but adjust the water quantity slightly. Bring the mixture to a boil over high heat.
Step 6
6. Once the sauce comes to a rolling boil, reduce the heat to medium-high. Skim off any foam or impurities that rise to the surface for a cleaner dish. Then, cover the pot and let it simmer for about 35 minutes, allowing the flavors to meld and the chicken to become tender.
Step 7
7. After 35 minutes, add the prepared potatoes and the sliced Cheongyang pepper. Reduce the heat to medium-low and continue to simmer for another 15 minutes, or until the potatoes are tender and have absorbed the delicious sauce.
Step 8
8. While cooking times are a guideline, the most important indicator is when the sauce has reduced to a thick, glossy consistency and all the ingredients are well-seasoned, as stovetop heat can vary. If you like, you can add glass noodles or rice cakes for an even heartier meal. Transfer the finished Andong Jjimdak to a large serving platter and garnish with the chopped green onions and sesame seeds. Your beautifully presented and incredibly delicious housewarming dish, Andong Jjimdak, is now ready! It’s a fantastic centerpiece dish for any special occasion.
Step 9
The long simmering time makes the chicken incredibly tender, and the sauce penetrates all the way through, making it a perfect accompaniment to rice. I didn’t have glass noodles on hand today, but adding them would make this dish even more appealing. Preparing a generous portion to share with loved ones is truly a joy. Enjoy your meal!
