Make Andong jjimdaka classic Korean braised chicken dish. Tender chicken and vegetables are braised in soy sauce with a sweet, savory flavor, a hint of spice, and chewy sweet potato noodles.
Koreans have a deep love for chicken dishes, and jjimdak, a flavorful soy sauce braised chicken, stands out as one of the most beloved Korean chicken dishes. You might also hear it called dakjjim, as “dak” means chicken and “jjim” refers to braised dishes in Korean. Whatever you call it, this dish is a perfect combination of savory, sweet, and slightly spicy flavors.
Among the various types of jjimdak, Andong jjimdak is perhaps the most popular. Known for its rich, savory-sweet flavors and a touch of spice, it’s no wonder this braised chicken dish has become a family favorite in many homes, including ours.
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What is Andong Jjimdak?
Andong jjimdak originates from the historic town of Andonglocated in the Gyeongbuk province of southeastern South Korea. This iconic Korean braised chicken dish is believed to have been created by restaurants in Andong’s bustling market streets. Its distinct taste and hearty ingredients quickly made it a nationwide favorite.
Unlike dakdoritang (also called dakbokkeumtang), a braised Korean spicy chicken made with gochujang (chili paste) and gochugaru (chili flakes), Andong jjimdak takes a different approach. The chicken is braised with vegetables like onions and carrots in a slightly sweet and savory soy sauce mixture. A few dried chilies are added, giving it that signature hint of spiciness that jjimdak is famous for.
Another feature that sets Andong jjimdak apart is the inclusion of dangmyeon, Korean sweet potato noodles. These chewy, transparent noodles, often seen in Japchaesoak up the flavorful sauce, making every bite a delightful slurping experience.
Ingredient Highlights
Making jjimdak is easy and straightforward. While most Korean braised chicken dishes traditionally use a whole chicken cut into pieces, you can achieve the same delicious results with pre-cut chicken pieces.
- Chicken: Use either a whole chicken cut into pieces or a mix of chicken thighs and drumsticks. Avoid using boneless chicken, as it won’t deliver the same rich flavor and texture.
- Vegetables: Onion, carrot, and potatoes are the classic vegetables for jjimdak, providing sweetness and heartiness to the dish.
- Chilies: Dried red chilies bring a spicy kick to the sauce. For an extra flavor boost, you can add a couple of fresh green chilies, but this is optional.
- Glass Noodles: Korean sweet potato noodles (dangmyeon) are essential for jjimdak. They soak up the savory sauce beautifully and are available at most Korean markets or online stores.
- Seasoning Condiments: The base flavors come from staples in a Korean pantry, including soy sauce, oyster sauce, dark brown sugar, Korean corn syrup (optional), garlic, and ginger.
- Unique Ingredient – Cocoa Powder: Unsweetened cocoa powder is the secret to this recipe! It gives the dish a rich, dark color that enhances its presentation and adds depth to the sauce without changing its overall taste. This little twist sets this Korean braised chicken apart from the rest.
How to make Andong Jjimdak (Korean Braised Chicken)
Prepare Noodles, Chicken, and Sauce
1. Soak the Glass Noodles:
Start by soaking your dangmyeon (Korean sweet potato noodles) in hot water. Set them aside while you prepare the other ingredients. These noodles are available at most Korean grocery stores or online.
2. Parboil the Chicken:
Parboiling the chicken is an important step. Place the chicken pieces in boiling water and cook for 2-3 minutes. Remove the chicken and discard the water. This step helps remove excess fat and any gamy odor, resulting in a cleaner and lighter stew. It’s a small effort that makes a big difference!
3. Prepare the Sauce:
Mix all the sauce ingredients together, including the two unique ingredients:
- Dark brown sugar
- Unsweetened cocoa powder: While cocoa powder might sound unconventional for Korean cuisine, trust me—it deepens the flavor and gives the sauce a rich, appetizing color you’ll love.
Braise the Chicken in the Sauce
4. Simmer the Chicken in the Sauce:
Place the parboiled chicken in a pot, pour the sauce over it, and add dried red chilies to taste. Bring to a boil, flip the chicken to coat, cover, and simmer on low heat for 20 minutes.
5. Add the Vegetables:
Add sliced onions and carrots, stir, cover, and simmer for 10 minutes. Then add potato slices and optional green chilies, raising the heat to medium-low. Avoid overcooking the potatoes to keep the sauce clear.
6. Add the Noodles:
Once the vegetables are tender, drain the soaked noodles and add them to the pot. Spoon the sauce over the noodles to coat them well. Cook uncovered on medium-high heat for 3-5 minutes until the noodles are fully cooked.
7. Final Touch and Rest:
Remove the pot from heat and let the dish rest for about 5 minutes. This allows the chicken, vegetables, and noodles to fully absorb the rich flavors of the sauce.
Serving Suggestions
The chicken is tender and nearly falling off the bone, the vegetables are perfectly soft, and the noodles are irresistibly chewy. And the gravy? Absolutely mouthwatering!
Pair this chicken with a side of rice to soak up the flavorful gravy. Simply drizzle the sauce over the rice and enjoy every bite! For a similar flavorful braised chicken recipe, try Korean cola braised chicken—it’s another delicious option!
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Korean Braised Chicken (Andong Jjimdak)
Andong jjimdak is a delicious Korean braised chicken dish made with tender chicken, vegetables, and chewy sweet potato noodles. Braised in a savory soy sauce blend with a touch of sweetness and spice, it’s a comforting, flavorful meal perfect for sharing.
- 6 oz (170g) Korean glass noodles (dangmyeon)
- 3 lb (1.3 kg) whole chicken, cut up into pieces, or boned chicken thighs and drumsticks
- 5-8 dried red chilies
- 2/3 cup (160 ml) I am willow
- 2 tbsp oyster sauce
- 1 cup water
- 3 cloves garlic, minced
- 1 tsp minced fresh ginger
- 4-6 tbsp dark brown sugar
- 2 tsp cocoa powder
- 4 tbsp Korean corn syrup, optional
- 1 tsp black pepper
- 1 onion, sliced
- 2 carrot, diced into large chunks
- 2 medium potatoes , sliced into 1/2-inch disks
- 1-2 fresh green chili, sliced, optional
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Soak the sweet potato noodles in hot water and set aside until ready to use.
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Bring a large pot of water to boil. Add chicken pieces and boil for 2-3 minutes. Drain the chicken and discard the water. Return the chicken to a braising pot and add the dried chilies.
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In a medium mixing bowl, combine soy sauce, oyster sauce, water, garlic, ginger, dark brown sugar, cocoa powder, corn syrup (if using), and pepper. Pour over on the chicken and chilies.
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Bring the chicken mixture to a gentle boil. Cover and simmer over medium-low heat for 20 minute. Add the onion and carrots to the chicken and continue to simmer for 10 minutes, covered.
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Add the potatoes and fresh chili, and cook until they are tender, about 10 minutes, with a lid half open.
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When the chicken and vegetables are just tender, drain the sweet potato noodles from the soaking water and add to the chicken. Raise the heat to medium-high and continue to cook until the noodles are tender yet chewy, about 3-5 minutes, uncovered.
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Remove the pot from the heat and let the stew sit for 5 minutes before you serve. Serve warm with rice.
Calories: 755kcal, Carbohydrates: 63g, Protein: 47g, Fat: 34g, Saturated Fat: 10g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 14g, Trans Fat: 0.2g, Cholesterol: 170mg, Sodium: 1852mg, Potassium: 915mg, Fiber: 3g, Sugar: 22g, Vitamin A: 3828IU, Vitamin C: 22mg, Calcium: 72mg, Iron: 4mg
