Andong Jjimdak
Ingredients
- 1 kgChicken leg (cut into pieces)
- 400 gPotato (peeled and cut into large wedges)
- 200 gCarrot (thickly sliced)
- 1 pcOnion (into wedges)
- 4 pcGarlic (minced)
- 150 mlKorean soy sauce
- 3 tbspBrown sugar
- 100 gKorean sweet potato noodles (soaked for 30 min in lukewarm water)
- 3 pcThai chili (sliced)
- 1 tspGinger powder
- 1 tbspSesame oil
- 500 mlMineral water
- 1 pinchBlack pepper ground
- 20 gFresh ginger (peeled and finely minced)
Method
Braised chicken where the meat falls off the bone, coated in a dark, glossy sauce. The aroma of sesame and caramelized soy dominates, with tender vegetables and translucent noodles that have absorbed all the juices.
- 1
Plunge the chicken pieces into boiling water for 5 minutes to remove impurities. Drain and rinse with clear water. The skin should be firm.
- 2
In a large sauté pan, mix the soy sauce, water, brown sugar, minced garlic, ginger, and pepper. Bring to a boil until the sugar is dissolved.
- 3
Add the chicken, potatoes, and carrots. Cover and simmer over medium heat. The sauce should reduce by half and the vegetables should become tender under a knife blade.
- 4
Add the onions, chilies, and pre-soaked sweet potato noodles. Continue cooking without a lid. The noodles will become translucent and the sauce will generously coat every ingredient.
- 5
Off the heat, pour in the sesame oil. Mix gently so as not to break the potatoes. The sauce should be shiny and syrupy.
Frequently asked questions
How do you get this dish right?
- The secret is in the reduction: the sauce should coat the spoon like a syrup.
- Do not skip the blanching; it's what ensures a clear sauce without impurities.
- If you like it spicy, crush the chilies into the sauce at the end of cooking.
How long does this dish keep?
Keeps for 3 days in the fridge. The noodles will absorb the remaining sauce, add a splash of water when reheating.
