Andong Jjimdak (Braised Soy Chicken)

Name: Andong Jjimdak (Braised Soy Chicken)
Total time: 55 min
Yield: 4
Cuisine: Korean
Ingredients: 1 whole (about 1.2 kg) Chicken, cut into pieces; 6 tbsp Soy sauce; 1 tbsp / 3 tbsp Oyster sauce and sugar (or rice syrup); 1 tbsp / 1 tsp Garlic and ginger; 3 Dried red chilies; 2 / 1 Potato and carrot, in chunks; 1 / 2 stalks Onion and spring onion; 100 g Glass noodles (dangmyeon), soaked

Chicken braised in a dark, glossy soy sauce with potato, carrot and slippery glass noodles, warmed by dried chili — Andong's signature comfort pot.

Source

Recette de Andong jjimdak alley · 🏺 Traditionnel

Andong regional / 안동 찜닭 — Jjimdak is a braised chicken dish with vegetables and glass noodles in a soy-based sauce. The best-known style is tied to Andong in North Gyeongsang province, where a cluster of shops in the old market popularized it.

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Blanch the chicken pieces in boiling water for a minute or two, then drain and rinse to wash away scum and excess fat.
💡 This quick blanch is what keeps the braise clean-tasting and the sauce clear.
Stir the soy, oyster sauce, sugar, garlic, ginger and dried chili with about two cups of water into a braising sauce.
Bring the chicken and sauce to a boil in a wide pot, then add the potato and carrot and simmer until the chicken is tender.
Add the onion and spring onion, then the soaked glass noodles, and cook until the noodles are slippery and the sauce has reduced and turned glossy.
Taste, adjust sweetness and saltiness, and serve hot with a bowl of rice.

💡 Astuces

Add the glass noodles near the end so they soak up sauce without turning to mush.
Control the heat with the dried chilies — leave them whole for gentle warmth, snip them open for more kick.
Rice syrup instead of sugar gives the classic high-gloss, sticky finish.