Andong Style Jjimdak (Korean Braised Chicken)
- erinna Chng
- Feb 8
- 2 min read
If you have been to Seoul, Korea, Andong Jjimdak will definitely be on your must eat list.
Jjimdak is a korean dish, originated from the city of Andong. This dish is made with chicken with lots of vegetables and Korean sweet potato noodle, simmered in thick, rich umami, slightly spicy sauce. And this sauce really goes very very well with rice!
Boneless chicken legs are used in this dish as they have the more chicken flavor with smooth and tender texture. Moreover, they are moist and not easily overcook like chicken breast. You can also choose to use whole chicken instead.
For those who don’t really want the Jjimdak to be spicy, you can either omit the fresh red chillies or cook the chillies as a whole, without cutting. The dried chilies don’t really bring much heat to the dish. The spicy thermometer based on this recipe is 2/5 with range from 0 – 5 and 5 being the most spicy. Just add and omit the chili based on your personal preference. It will be a winning dish even without the heat.
Do not cut the potatoes and carrots too thick – cut to about 1 to 1.5 cm in thickness. As such, the potatoes and carrots will take a shorter time to be cooked and soften.
You can use any Korean Sweet Potato Noodles and can be easily found in any supermarket
Finish the dish with sesame oil drizzled over. 2 tablespoons of sesame oil might seem a lot but trust me, it’s definitely worth it. With these sesame oil, you will get the famous Andong Jjimdak taste! You can also top with toasted white sesame seeds.
Or you can sprinkle with shredded mozzarella and melt it in microwave oven for 1 to 2 mins (depending on the voltage of your oven – check every 30 secs) or just blow torch over the cheese to melt it
1
Searing the Beef
This portion can serve about 2 to 3 people if you only have this dish and rice. It can serve more people as part of a meal
Notes
1
Marinade Chicken - In advance
Add the ingredients for marination of chicken in a mixing bowl.
Mix until combine and marinate for at least an hour, best overnight
2
Cooking the Jjimdak
Combine the sauces for the jjimdak sauce in a small bowl and set aside.
Heat the oil in a large saucepan over high heat.
Add in minced garlic, onions, dried chili and ginger. Saute until fragrance and onions soften.
Add in carrot, potatoes, cabbage and continue to stir fry for another 3 minutes
Add in marinated chicken and continue to stir fry until the outer layer of the chicken is cooked.
Add in drained sweet potato noodles, spring onions, 300 ml of water and jjimdak sauce.
Bring to boil under medium high heat
Lower the heat to medium heat and continue to cook for another 10 minutes until the sauce slightly thicken, noodles translucent, carrot & potatoes soften. Cover the pan with a lid to prevent excessive evaporation of the water.
3
Thickening
In a separate bowl, mix the corn flour and water.
Slowly add in the corn flour mixture until the gravy reaches your desired consistency. The gravy for this dish will not be too thick.
4
Plating
Remove the pot of goodness from the heat and serve in on a big plate.
{Optional} Sprinkle mozzarella cheese and blow torch the cheese to allow it to melt.
Drizzle with sesame oil and top with chopped spring onions/leek before serving.
Serve with bowls of piping hot rice
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Andong Style Jjimdak (Korean Braised Chicken)
eckitchensg
Servings :
2 - 3 Servings
Calories:
Prep Time
20 min
Cooking Time
20 min
Rest Time
0 min
Total Time
40 min
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