Andong Jjimdak (Andong Braised Chicken)

About This Recipe

Andong jjimdak (안동찜닭) is one of Korea's most celebrated regional dishes, originating in the old market area (gumarket) of Andong city in North Gyeongsang Province. Unlike the fiery gochujang-forward stews common elsewhere in Korean cooking, jjimdak is soy-based and only moderately spicy — a braised chicken dish of remarkable depth, with whole bone-in chicken pieces slowly cooked in a sauce of soy sauce, dark soy sauce, garlic, ginger, oyster sauce and sugar until the chicken is fall-off-the-bone tender and the sauce has reduced to an intensely glossy, amber-colored glaze. Glass noodles (dangmyeon) and vegetables — potatoes, carrots, dried chiles and green onions — are added partway through braising and absorb the extraordinarily flavorful sauce. The dish's origins are sometimes attributed to restaurant competition in Andong's marketplace in the 1980s, though braised chicken dishes have a much longer history in Gyeongsang Province cooking. Andong itself is one of Korea's most historically preserved cities, home to the Hahoe folk village UNESCO World Heritage Site, and jjimdak is its most famous culinary ambassador.

Ingredients

Serves 4

• 1 wholechicken(cut into Korean-style pieces through bone, about 1.2kg)
• 5 tbspsoy sauce
• 2 tbspdark soy sauce(for color and depth)
• 2 tbspoyster sauce
• 2 tbspsugar
• 1 tbspsesame oil
• 8 clovesgarlic(minced)
• 1 tbspfresh ginger(grated)
• 3dried whole chiles
• 2 mediumpotatoes(peeled and cubed)
• 1 mediumcarrot(sliced diagonally)
• 1 mediumonion(cut into wedges)
• 80 gglass noodles (dangmyeon)(soaked 20 min in cold water)
• 3green onions(cut into 3cm pieces)
• 1 cupwater or light chicken stock
• 1 tbsptoasted sesame seeds

Instructions

1. 1

   Blanch the chicken

   Bring a large pot of water to boil. Add chicken pieces and blanch 3 minutes to remove impurities. Drain and rinse under cold water. This step ensures a clean, clear sauce.

2. 2

   Make the braising sauce

   Combine soy sauce, dark soy sauce, oyster sauce, sugar, garlic and ginger in a bowl. Mix well.

3. 3

   Start braising

   Place blanched chicken in a large pot. Add sauce, water and dried chiles. Bring to a boil over high heat, then reduce to medium. Cover and braise 15 minutes.

4. 4

   Add root vegetables

   Add potatoes, carrot and onion. Continue braising covered 15 minutes, stirring occasionally, until vegetables are just tender and sauce has reduced by about a third.

5. 5

   Add noodles and finish

   Add soaked glass noodles. Cook uncovered 10 minutes, stirring, until noodles are tender and sauce has thickened to a glossy glaze coating everything. Add sesame oil and green onions.

   Don't over-cook the noodles — they should be just tender and still have slight resistance.

6. 6

   Serve

   Transfer to a serving dish and garnish with sesame seeds. Serve with steamed rice.

Variations

• •

  Spicy Andong jjimdak: add 2 tablespoons gochugaru and 1 tablespoon gochujang to the braising sauce for a fiery version.

• •

  Andong jjimdak with mushrooms: add shiitake and oyster mushrooms alongside the vegetables for additional umami.

Storage

Andong jjimdak improves overnight — the flavors deepen and the sauce thickens further. Refrigerate up to 3 days. Reheat covered over medium heat with a splash of water to loosen the sauce. The noodles will absorb more sauce overnight; add fresh soaked noodles when reheating if desired.

Frequently Asked Questions