入门
Korean
Kimchi Jjigae (Kimchi Stew)
来源: 传统
30 分钟3420 大卡
无乳制品🌶️🌶️
Andong Jjimdak (Braised Soy Chicken)
Chicken braised in a dark, glossy soy sauce with potato, carrot and slippery glass noodles, warmed by dried chili — Andong's signature comfort pot.
来源
食谱提供 Andong jjimdak alley · 🏺 传统
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.
Watch it being made · 2 videos
⏱ 55 分钟🍽 4 人份🔥 540 大卡🇰🇷 韩国🌶️
无乳制品
步骤
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.
💡 小贴士
- 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.
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