Korean Andong Braised Chicken
Quick answer
- Total time
- 70 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Andong jjimdak is said to have taken its modern form in Andong's old market during the 1980s, though soy-braised chicken has been a Gyeongsang Province tradition for far longer.
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Chicken pieces braise in a concentrated sauce of soy sauce, sugar, gochugaru, garlic, and ginger until the meat nearly separates from the bone. Glass noodles, dangmyeon, are added toward the end and absorb the braising liquid until they turn translucent and deeply stained with the sauce, becoming the most sought-after component. Potatoes and carrots provide bulk and sweetness, while dried red chilies and sliced cheongyang pepper build a layered heat that develops gradually. The finished dish arrives at the table in a wide, shallow pot, every component coated in the reduced soy glaze. It became a nationwide phenomenon in the early 2000s and remains one of Korea's most popular communal dishes, typically shared between two or three people over steamed rice.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Rinse 1 kg chicken under running water and trim off large pieces of fat.
Blanch it in boiling water for 2 minutes, then rinse with cold water to reduce impurities and any strong smell.
- 2Control
Put the chicken in a wide pot with 3 cups water, 8 tablespoons soy sauce, 2 tablespoons sugar, and 1.5 tablespoons minced garlic.
Bring it to a full boil over high heat before reducing the heat.
- 3Control
When the liquid boils, skim off the foam and lower the heat to medium.
Add 250 g potato and 120 g carrot, then braise uncovered for about 15 minutes so the broth reduces without turning cloudy.
- 4Season
When a chopstick goes halfway into the potato, add 180 g onion and 2 hot green chilies.
Braise for 8 more minutes, until the onion turns translucent and the heat blends into the sauce.
- 5Control
Add 180 g soaked glass noodles only near the end and turn them so they sit in the sauce.
Cook over medium heat for about 5 minutes, just until they turn translucent and stay springy.
- 6Finish
Turn off the heat when the sauce thickens and coats the chicken and vegetables with a glossy glaze.
If it tastes too salty, loosen it with a little water, then serve it hot with steamed rice.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Andong jjimdak combines chicken and glass noodles that absorb a dark, savory soy braise.
- Finish cue
- Turn off the heat when the sauce thickens and coats the chicken and vegetables with a glossy glaze.
- Avoid this
- Add glass noodles near the end to prevent overcooking.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
70min, 9 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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