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.
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.
Here are the ingredients of my version of this savory Andong jjimdak recipe:
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
- 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 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.
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:
📋 Recipe Card
Andong Jjimdak Recipe (Korean braised chicken)
- 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
- 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.