Korean Andong Braised Chicken
Andong jjimdak is said to have originated in Andong's old market - Gu-sijang - during the 1980s, though its roots in soy-braised chicken cooking go back much further in Gyeongsang Province. Whole chicken pieces braise in a dark, 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, absorbing the braising liquid until they turn translucent and deeply stained. Potatoes and carrots provide bulk and sweetness, while dried red chilies and sliced cheongyang pepper deliver a layered heat that builds slowly. The finished dish arrives at the table in a wide, shallow pot, glossy and dark, with 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 by two or three people over steamed rice.
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Instructions
- 1
Rinse the chicken, blanch in boiling water for 2 minutes, then rinse again to remove impurities.
- 2
Add chicken, 3 cups of water, soy sauce, sugar, and garlic to a pot and bring to a boil over high heat.
- 3
Add potato and carrot, then simmer over medium heat for 15 minutes.
- 4
Add onion and chili, simmer 8 more minutes, then add soaked glass noodles.
- 5
Cook for 5 minutes until noodles absorb the sauce and the braise thickens.
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Nutrition (per serving)
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