Korean Braised Chicken – Andong JjimDak
There’s something magical about a steaming bowl of Andong JjimDak. This dish takes me straight back to a bustling Korean market, where the rich aroma of soy-braised chicken, vegetables, and noodles fills the air.
It’s comfort food at its finest—savory, slightly sweet, and packed with deep umami flavors.
Whether you’re craving a cozy meal for a rainy evening or looking to impress friends with an authentic Korean dish, this recipe is your ticket to a delicious, home-cooked masterpiece.
Tools Table
| Tool | Purpose | Where to Buy |
|---|---|---|
| Large Pot | Braising chicken & vegetables | Kitchenware stores, Online |
| Knife | Chopping ingredients | Supermarkets, Online |
| Cutting Board | Prepping vegetables | Home goods stores, Online |
| Measuring Spoons | Accurate seasoning | Kitchenware stores, Online |
| Strainer | Draining glass noodles | Supermarkets, Online |
Prep Time
Total Time: 1 hour
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Ingredients
- 500g chicken (cut into bite-sized pieces)
- 1 sweet potato, sliced
- 1 carrot, sliced
- 2 potatoes, sliced
- 6 Tbsp soy sauce
- 2 Tbsp garlic, minced
- 1 tsp ginger, minced
- 1 Tbsp brown sugar
- 2 Tbsp corn syrup
- 1 Tbsp sesame oil
- 1 Tbsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 500ml water
- 1/2 onion, sliced
- 1 green chili, chopped
- 1 red chili, chopped
- 50g glass noodles (soaked in warm water for 20 minutes)
- 1 Tbsp cooking oil
- 1 green onion, chopped (for garnish)
Instructions
- Prepare Ingredients: Soak the glass noodles in warm water for 20 minutes. Meanwhile, chop all vegetables and chicken into bite-sized pieces.
- Sear the Chicken: Heat cooking oil in a large pot over medium heat. Add chicken and sear for about 4 minutes until lightly browned.
- Add Seasoning: Pour in soy sauce, garlic, ginger, brown sugar, corn syrup, chili powder, salt, and black pepper. Stir well to coat the chicken.
- Simmer: Add 500ml of water, bring to a boil, then reduce to medium heat. Let it simmer for 15 minutes.
- Add Vegetables: Toss in the sweet potato, carrot, potatoes, and onion. Continue simmering for another 15 minutes until the vegetables are tender.
- Final Touches: Add the soaked glass noodles, green chili, and red chili. Stir gently and cook on low heat for 2 minutes.
- Garnish & Serve: Drizzle sesame oil, sprinkle green onions on top, and serve hot.
Food Storage
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Not recommended due to the texture of the glass noodles.
- Reheating: Warm over low heat on the stove, adding a splash of water if needed.
Pro Tips
- Spice Level: Adjust the chili powder and fresh chilies according to your preference.
- Soy Sauce: Use a high-quality Korean soy sauce for authentic depth of flavor.
- Glass Noodles: Soak just until soft to prevent them from breaking apart while cooking.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 |
| Protein | 35g |
| Carbohydrates | 50g |
| Fat | 12g |
| Fiber | 6g |
| Sodium | 900mg |
FAQs
1. Can I use a different type of noodle?
Yes! You can substitute glass noodles with udon or rice noodles, but the texture will differ.
2. What’s the best chicken cut to use?
Bone-in chicken adds more flavor, but boneless works well for convenience.
3. Can I make this dish less sweet?
Absolutely! Reduce the brown sugar or omit the corn syrup for a less sweet version.
4. How do I make this dish vegetarian?
Swap chicken for tofu or mushrooms and use vegetable broth instead of water.
5. What side dishes go well with Andong JjimDak?
Serve with kimchi, pickled radish, or steamed rice to complete the meal.
Final Thoughts
Cooking Andong JjimDak at home is an experience that brings warmth and joy.
The combination of tender chicken, rich soy-based sauce, and chewy glass noodles is simply irresistible.
I hope this recipe inspires you to try making this comforting Korean dish in your own kitchen. Happy cooking!
