Andong Jjimdak: Spicy Braised Chicken
A savory and spicy Korean braised chicken dish with tender chicken, glass noodles, and vegetables simmered in a rich soy-based sauce, originating from Andong city.
Ingredients
- 1 kg chicken drumsticks and thighs
- 150 g Korean glass noodles (dangmyeon) pre-soaked
- 2 large potatoes peeled and cut into large chunks
- 1 medium carrot peeled and sliced thick
- 1 large onion cut into wedges
- 4 cloves garlic minced
- 1 inch ginger grated
- 2 green onions chopped
- 1-2 red chili peppers sliced
- 1/2 cup soy sauce for sauce
- 1/4 cup sugar or corn syrup for sauce
- 2 tbsp sesame oil for sauce
- 1 tbsp gochugaru (Korean chili powder) optional
- 1 tsp black pepper for sauce
- 1/2 cup water or chicken broth for sauce
Instructions
- Rinse chicken pieces and drain well. Optionally, parboil chicken for 5-10 minutes to remove impurities, then rinse again.
- In a large bowl, whisk together soy sauce, sugar or corn syrup, sesame oil, gochugaru (if using), black pepper, and water or chicken broth to create the sauce.
- Add the chicken, minced garlic, and grated ginger to the sauce. Mix well to coat the chicken.
- In a large pot or deep pan, combine the sauced chicken, potatoes, carrots, and onion wedges. Bring to a boil over medium-high heat.
- Reduce heat to medium-low, cover, and simmer for 20-25 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender.
- While simmering, soak glass noodles in warm water for 10-15 minutes until softened, then drain.
- Add the drained glass noodles to the pot and cook for another 5-10 minutes, or until noodles are tender and have absorbed much of the sauce.
- Taste and adjust seasoning as needed. If the sauce is too thick, add a little more water or broth.
- Garnish with chopped green onions and sliced red chili peppers before serving. Serve hot with steamed rice.
Notes
Adjust spiciness by adding more or less gochugaru (Korean chili powder) or fresh chili peppers. For a richer flavor, you can marinate the chicken in a bit of the sauce for 30 minutes before cooking. Serve with steamed white rice.