Andong Jjimdak (Korean Braised Chicken)
- Korean Food Addict
- May 7, 2025
Andong Jjimdak (Korean Braised Chicken)
Andong Jjimdak is a representative local dish from the Andong region of Gyeongsangbuk-do Province, featuring chicken, vegetables, and glass noodles braised in sweet-savory soy sauce. The glossy, rich brown sauce coats tender chicken, chewy glass noodles, and crisp vegetables, creating a beloved Korean dish enjoyed by all ages.
Origin of Andong Jjimdak
Andong Jjimdak originated in the alleys of Andong's old market in the 1980s, initially gaining popularity among college students as an affordable chicken dish. The unique combination of soy-based sweet seasoning with vegetables and glass noodles became hugely popular, transforming it into a nationwide specialty. Today, it stands as a representative dish of Andong and one of Korea's signature chicken dishes.
Cooking Tips
The keys to making delicious Andong Jjimdak are perfectly removing chicken odor and not overcooking the glass noodles. Soaking in rice water and blanching with mirin or soju creates a much cleaner taste. Adding instant coffee provides deep flavor and beautiful color, making caramel sauce unnecessary. Glass noodles must be added last and cooked for exactly 2 minutes 30 seconds to maintain their chewy texture.
Storage and Uses
Andong Jjimdak can be refrigerated for 2-3 days. When reheating, warm slowly over low heat, adding a bit of water if the noodles have absorbed too much liquid. It's delicious eaten with rice or mixed with rice. The leftover sauce also makes excellent fried rice.
Instructions:
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Soak Glass Noodles
- Prepare 1 handful of sweet potato glass noodles (dangmyeon)
- Soak in cold water for approximately 1 hour
- Noodles must be fully softened for proper cooking
- Soak Glass Noodles
- Prepare 1 handful of sweet potato glass noodles (dangmyeon)
- Soak in cold water for approximately 1 hour
- Noodles must be fully softened for proper cooking
- Prepare Vegetables
- Dice 2 large potatoes into bite-sized cubes
- Soak diced potatoes in cold water for 10 minutes to remove starch
- Slice 1/3 carrot into thin rounds
- Cut 1 onion into large chunks
- Slice 1/3 cucumber diagonally
- Cut 1/2 green onion into finger-length pieces
- Prepare Chicken (Remove Odor)
- Rinse 1 whole cleaned chicken thoroughly under running water
- Submerge in rice water for 30 minutes to remove odor
- Bring water to boil and add 3 tablespoons mirin or soju
- Add chicken and when it reaches a boil, immediately drain
- Boil Chicken
- Add 4 cups water and prepared chicken to pot
- Bring to boil over high heat
- Add 13 tablespoons soy sauce
- Add 1 packet instant coffee
- Boil for 10 minutes
- Add Seasonings
- Add 3 tablespoons sugar and stir for 1 minute
- Add 5 tablespoons corn syrup and mix
- Skim off rising foam
- Add Vegetables and Simmer
- Add all vegetables except peppers and green onion
- Cover with lid and boil for 10 minutes
- Finish
- Add 3 tablespoons minced garlic
- Add 3 dashes black pepper
- Add 1 tablespoon caramel sauce (optional)
- Add green onion and 1 green chili pepper
- Add soaked glass noodles
- Cook for exactly 2 minutes 30 seconds
Recipe Notes:
- Add noodles last to avoid overcooking. Cook for exactly 2 minutes 30 seconds.
- If serving later, add noodles just before eating as they absorb all the broth over time.
- Chicken odor removal is essential. Use multiple methods: rice water soaking, blanching, and mirin/soju.
- Instant coffee enhances depth and provides color without requiring caramel sauce.
- Noodles should soak for about 1 hour to soften properly.
- Remove starch from potatoes for clear, clean broth.
- Skim foam well for clean broth.
- Can be refrigerated for 2-3 days.
Ingredients:
Serving size
Main Ingredients
- 1 whole cleaned chicken (size 7)
- 1 handful sweet potato glass noodles (dangmyeon)
- 2 large potatoes
- 1 onion
- 1/3 carrot
- 1/3 cucumber
- 0.5 green onion
- 1 green chili pepper
Sauce
- 4 cups water (paper cups)
- 13 tbsp soy sauce
- 5 tbsp corn syrup
- 3 tbsp sugar
- 1 tbsp caramel sauce (optional)
- 3 tbsp minced garlic
- 3 dashes black pepper
- 1 packet instant coffee
For Odor Removal
- 3 tbsp mirin or soju
- as needed rice water or milk