Spicy and Savory Andong Jjimdak Recipe
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Experience the perfect balance of spicy, sweet, and savory flavors with this Andong Jjimdak recipe, made right in your own kitchen! We use tender chicken pieces, simmered with hearty potatoes, onions, and green onions to create a rich, deeply flavored broth. The spicy kick harmonizes beautifully with the sweet and salty notes, creating a taste that’s neither too overpowering nor too mild. This recipe omits glass noodles to ensure a more broth-rich dish, but feel free to add pre-soaked glass noodles or wide glass noodles towards the end for a more substantial meal. While wide noodles are popular, thin glass noodles truly capture the classic Jjimdak essence.
Main Ingredients- Chicken for Jjimdak (cut pieces) 2kg
- Potatoes 8
- Onion 1
- Green Onions 2 stalks
- Frozen Mixed Vegetables (carrots, mushrooms, etc.) 200g
Cooking Instructions
Step 1
First, prepare your 2kg of chicken cut for Jjimdak. This generous amount makes for a hearty meal.
Step 2
Rinse the chicken thoroughly under cold water. Place the chicken in a pot, cover with water, and add 2 Tbsp of Soju (or Gao Liang wine) to bring to a rolling boil. This step is crucial for removing any impurities and unwanted odors from the chicken.
Step 3
While the chicken is boiling, prepare the vegetables. Cut the green onions into large pieces, and split the white parts in half lengthwise to help them absorb the sauce better. Frozen mixed vegetables are convenient; if using fresh carrots, cut them into large chunks as well.
Step 4
Peel and cut the potatoes and onions into large, bite-sized pieces, similar in size to the chicken pieces. Cutting the ingredients large ensures a satisfying texture and appealing presentation.
Step 5
After the initial boil, remove the chicken from the pot. Rinse it again under cold water to wash away any remaining scum, then drain it well in a colander. Arrange the drained chicken pieces at the bottom of your Jjimdak pot.
Step 6
Next, evenly distribute the prepared potatoes, onions, and mixed vegetables over the chicken.
Step 7
Now, let’s make the delicious sauce. In a bowl, combine 2 Tbsp Soju, 2 Tbsp cooking wine, 2 Tbsp plum extract, 1 Tbsp black pepper, 4 Tbsp minced garlic, 1 tsp minced ginger, 3 finely chopped Cheongyang peppers, and 1 Tbsp whole dried red chilies. Mix these ingredients well.
Step 8
Add 8 Tbsp soy sauce, 5 Tbsp corn syrup, 3 Tbsp sugar, and 3 stock cubes (or 1 chicken bouillon cube) to the sauce mixture. Stir everything together until the sauce is well combined. The stock cubes will add a deeper umami flavor to the broth.
Step 9
Pour the prepared sauce evenly over the ingredients in the pot. Add 1 liter of water, cover the pot with a lid, and bring it to a boil over high heat.
Step 10
Once the Jjimdak comes to a vigorous boil, reduce the heat to medium and let it simmer gently for about 20 minutes. Simmering over medium heat allows the flavors to meld beautifully and ensures that the chicken and vegetables cook through completely, absorbing all the delicious seasoning.
Step 11
You’ll know it’s nearly ready when the broth has thickened and the potatoes and chicken have taken on a rich, deep brown color. Check the tenderness of the potatoes; they should be easily pierced with a fork. Taste the broth and if it feels a little bland, add a bit more soy sauce to adjust the seasoning to your preference.
Step 12
Transfer the beautifully colored, spicy, and savory Andong Jjimdak to a serving dish. Sprinkle generously with toasted sesame seeds for the final touch. Enjoy your homemade Andong Jjimdak! If you like noodles, you can add pre-soaked glass noodles during the last few minutes of cooking for an even richer and more satisfying experience.
