Korean Soy Braised Chicken with Glass Noodles
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Jjimdak is a Korean braised chicken dish originating from the Andong region of North Gyeongsang Province, where competing chicken stalls in the Andong Old Market during the 1980s each developed their own version, eventually producing the dish now associated with the city.
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Bone-in chicken pieces, potatoes, and glass noodles are simmered together in a soy sauce glaze built from soy sauce, sugar, garlic, and corn syrup. The sauce penetrates the chicken and potatoes fully during the braise, delivering salty-sweet depth in every piece. Glass noodles swell as they absorb the reducing liquid, turning chewy and deeply flavored by the end of cooking, while the potatoes soften to a floury, starchy texture that holds sauce on every surface. As the liquid reduces further, the glaze thickens and turns glossy, coating each ingredient in a lacquered layer. Served over rice with the sauce poured across, it is easy to finish the bowl without noticing. Cheongyang chilies are often added for a spicier version, and sliced rice cakes folded in at the end are a popular addition.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak 120 g glass noodles in cold water for 30 minutes until flexible, then drain.
Rinse 1000 g bone-in chicken well, and if odor is a concern, blanch it for about 2 minutes before draining.
- 2Control
Cut 250 g potato into large pieces so it can braise without collapsing, and cut 150 g onion to a similar size.
If the potato edges are very sharp, trim them lightly to reduce crumbling.
- 3Control
Put the chicken in a wide pot with 500 ml water, 6 tablespoons soy sauce, 1.5 tablespoons sugar, and 1.5 tablespoons minced garlic.
Bring it to a full boil over high heat, then skim off foam from the surface.
- 4Control
Once the liquid boils, lower to medium heat and add the potato.
Simmer for about 20 minutes, turning the chicken once or twice so the soy seasoning reaches every side and the potato starts to soften.
- 5Control
When a chopstick goes halfway into the potato, add the onion and soaked noodles.
Simmer 8-10 minutes more, stirring often so the noodles absorb sauce without sticking to the bottom.
- 6Finish
Check that the sauce looks glossy and thick, and that the potato is tender and floury rather than hard in the center.
Taste the seasoning, turn off the heat, rest for 3 minutes, and serve with rice.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Andong-style chicken is braised with glass noodles in a savory soy sauce for a hearty regional meal.
- Finish cue
- Check that the sauce looks glossy and thick, and that the potato is tender and floury rather than hard in the center.
- Avoid this
- Add glass noodles near the end so they do not overcook.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
60min, 8 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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