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    Home » Recipes » Asian and Pacific Islander Food Recipes

    Andong Jjimdak Recipe (Korean braised chicken)

    Published: Dec 17, 2022 by Saif Odeh with 10 Comments

    Jump to Recipe

    Andong jjimdak recipe (안동찜닭) is a Korean braised chicken which is mixed with soy sauce, glass noodles, potatoes, and carrots. It is a delicious and easy Korean chicken dish that pairs best with white rice.

    Andong Jjimdak Recipe (Korean braised chicken) serve with potatoes, carrots, glass noodle with soy sauce and chicken thigh in a large plate.
    Jump to:
    • What is Andong JJimdak?
    • Recipe Ingredients
    • Things to do before cooking this recipe
    • Cooking Instruction
    • Tips and Hints
    • Variation
    • Serving and Storage Suggestion
    • Other Korean Food Recipes
    • 📋 Recipe Card
    • 💬 Comments

    To me, Korean foods are one of my favorite foods in the world. If you read my blog, then you know that I love their food since it is spicy and healthy. Most of the Korean food recipes I made all started from the restaurant I ate.

    A few months ago, me and friend from South Korea went to an authentic restaurant, and we order a delicious Korean spicy chicken dish called Andong jjimdak. The portion is so big that it can serve up to 6 people.

    What is Andong JJimdak?

    According to my friend, this dish originates from a Korean city called Andong, which is similar to chicken adobo. It is considered one of the few dishes that does not use gochujang (Korean red chili paste).

    The chicken is braised in a pot, which has the sweetness from the brown sugar and sesame oil. Furthermore, it has mild saltiness from the soy sauce and mild spiciness from the green chilies. I find this dish healthy and nutritious since it contains high protein from the chicken and vitamins from the vegetables.

    It is one of my favorite chicken dishes since it reminds me of the Filipino adobo. In this post, I will be showing my version of this Korean Braised Chicken.

    Recipe Ingredients

    Here are the ingredients of my version of this savory Andong jjimdak recipe:

    Ingredients of Andong Jjimdak Recipe (Korean braised chicken)

    MEAT: In this recipe, I am using chicken thigh. I prefer thigh or drumstick over breast because it is more tender and delicious.

    VEGETABLES: There are two vegetables I use which is the chop potatoes and carrots.

    CELLOPHANE NOODLE: The Korean glass noodles serve as an add-on carbs along with the vegetables, which blends well with the sauce. You can purchase this noodle in any Asian grocery store.

    GREEN CHILIES: The green chilies give the mild spiciness of my jjimdak recipe. However, it is not very spicy since no gochujang paste is added to this dish.

    THE SAUCE: These sauces are important ingredients, which gives the saltiness and sweetness of my korean braised chicken recipe:

    • Soy Sauce
    • Oyster Sauce
    • Vinegar
    • Sesame Oil
    • Brown Sugar
    • Minced Garlic

    Things to do before cooking this recipe

    When cooking Korean braised chicken, you must first soak the glass noodle. I soaked it in warm water, and leave it there for 30 minutes or when it becomes soft enough.

    Also, because the glass noodle is too long, I cut them first with a scissor before putting them into the pot. This is considering optional, and you can do that when serving the food or during cooking.

    Cooking Instruction

    Cooking Andong Jjimdak Recipe may seem difficult because it contains so many ingredients. But, in my opinion, it is easy and straightforward since you boil all of them in the same pot.

    • Firstly, I sauté the chicken in the pan till it turns brown. It doesn’t have to be cook since the rest will be done through boiling in the pot. Also, this is just optional- meaning you can cook your chicken directly in the pot.
    • Next, pour water, onion, ginger, and chicken into the pot. Turn on the heat and let the chicken boil for 15 minutes.
    • Add the sauce mixture, green chilies, and potatoes & carrots. Give a stir and then lower to medium heat. Continue boiling the meat mixture for 10 more minutes.
    • After that, add the glass noodle and the spring onion. Stir it and then lower to heat to simmer for 5 more minutes. Once it is cooked, transfer it to a large plate and serve it with hot steam white rice.

    Tips and Hints

    • Do not overcook the glass noodle since they fully absorb the soup. Just cook it for a few minutes or till it becomes soft
    • Because of the glass noodle, you find it inconvenient to eat and swallow them. I recommend cutting them first with a scissor before putting them into the pot. This is considered optional, and you can do that when serving the food or during cooking.
    • The green chilies are mildly spicy. If you prefer spicier, add 1 teaspoon of red chili powder.
    • It is best to use chicken drumstick & thigh than breast or boneless chicken since it enhances the flavor of the broth.

    Variation

    Chicken Adobo with Potatoes- This Filipino chicken recipe is similar to the Korean braised chicken since it contains potatoes, soy sauce, vinegar, brown sugar, and garlic. The only difference is that it doesn’t contain glass noodles and is not spicy.

    Serving and Storage Suggestion

    It is traditional that when eating Korean main dish, we serve it together with different side dishes. I like to serve it with kimchi, steamed rice, Korean cucumber salad, and Korean rice cake.

    If you still have left over, you can store them in the fridge for up to 5 days. I don’t recommend that you put it in the freezer since this will make the glass noodle and vegetables soft and mushy.    

    Other Korean Food Recipes

    If you Korean food, here are other recipes you may like to cook at home:

    • Kimchi Fried Rice
    • Korean Beef Stir Fry
    • Vegan Japchae

    📋 Recipe Card

    Andong Jjimdak Recipe (Korean braised chicken)

    Saif Odeh
    Andong Jjimdak Recipe is a Korean spicy chicken dish that is braised in soy sauce, sesame oil, and mixed glass noodles, green chilies, potatoes, and carrots.
    4.84 from 24 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Course Main
    Cuisine Korean
    Servings 5 servings
    Calories 523 kcal

    Ingredients
      

    • 8 pieces of chicken thigh
    • 4 cup of water
    • 4 cloves of garlic
    • 1 large onion
    • 1 large potato
    • 1 large carrot
    • 1 small ginger
    • 3 pieces of green chilies
    • 2 pieces of green onion
    • 250 gram of korean glass noodle

    Ingredients of the Sauce

    • 4 cloves of grated garlic
    • ½ cup of soy sauce
    • 4 tablespoon of oyster sauce
    • 2 tablespoon of sesame oil
    • 2 tablespoon of brown sugar
    • 1 tablespoon of vinegar

    Instructions
     

    • Add a tablespoon of vegetables to the pan. Add the chicken thigh and let it sauté till it turns brown.
    • Transfer the chicken into the pot. Pour water, onion, and ginger. Turn on the gas on high heat and let it boil for 15 minutes
    • While boiling, mix all the sauce ingredients in a small bowl. Set aside.
    • After 15 minutes, add the sauce mixture, chopped green chilies, potatoes, and carrots. Stir lightly and then lower to medium heat.
    • Continue cooking in rapid simmer for 10 minutes.
    • Add the glass noodle and the spring onion to the pot. Give a stir and then adjust to low heat.
    • Cover the lid of the pot and let it simmer for 5 minutes.
    • Transfer into a large plate and serve it with hot steam white rice.

    Notes

  • If you want thicken the soup, add 1 tablespoon of flour after adding the vegetables.
  • Nutrition

    Serving: 5gCalories: 523kcalCarbohydrates: 71.9gProtein: 26gFat: 14.2gSaturated Fat: 3.2gCholesterol: 79mgSodium: 1616mgPotassium: 676mgCalcium: 67mgIron: 3mg
    Keyword andong jjimdak, korean braised chicken
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

      4.84 from 24 votes (17 ratings without comment)

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      Recipe Rating




    1. Marie-Charlotte Chatelain

      December 18, 2020 at 12:47 am

      5 stars
      That sauce sounds super fragrant with that garlic and that oyster sauce! Bet it is super good with cauli rice too for a low carb version!

      Reply
      • Saif

        December 19, 2020 at 12:38 am

        Cauliflower rice sounds absolutely delicious if you prefer low carb. Maybe I should give it a try too.

        Reply
    2. Lily {GastroSenses}

      December 18, 2020 at 1:04 am

      5 stars
      Definitely going to make this one soon, thank you for sharing. Nom nom nom 🙂

      Reply
    3. Kushigalu

      December 18, 2020 at 2:05 am

      5 stars
      Love the combination of ingredients you have added in this chicken dish. Unique and flavorful. I would love to try this for my family soon.

      Reply
    4. Andrea Metlika

      December 18, 2020 at 2:29 am

      5 stars
      This sounds so flavorful and looks fabulous! I can't wait to taste it.

      Reply
      • Saif

        December 19, 2020 at 12:32 am

        I am sure you will love it. Let me know how it goes.

        Reply
    5. Luci

      December 18, 2020 at 3:12 am

      5 stars
      This was my first Korean dish and it was wonderful! The flavor of the chicken was delicious and paired perfectly with the sauce. Such a unique weeknight dinner!

      Reply
      • Saif

        December 19, 2020 at 12:31 am

        Thanks Luci. It is one of my favorite Korean chicken dish

        Reply
    6. Nisha

      December 18, 2020 at 3:08 pm

      5 stars
      Love Korean dishes ,this one looks awesome as well. Thanks for sharing the recipe!

      Reply
    7. Eden

      June 23, 2021 at 12:15 am

      5 stars
      I've made variations of this before but I've never used oyster sauce, it works wonderfully! I'm glad that all the ingredients used are accessible at most grocery stores. I added a splash of shaoxing wine to the braising liquid and about a tablespoon of honey. Its delicious! Thank you for sharing this recipe.

      Reply

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