Andong Jjimdak (Braised Chicken with Glass Noodles)
A savory, slightly sweet, and spicy braised chicken dish originating from Andong, featuring glass noodles and potatoes.
Contains common allergens
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Instructions
- 1
Parboil the chicken pieces in boiling water for 3 minutes to remove impurities. Drain and rinse under cold water.
- 2
In a bowl, whisk together the soy sauce, dark soy sauce, brown sugar, rice syrup, and minced garlic to create the savory-sweet braising liquid.
- 3
Place the clean chicken in a large pot or wok. Pour the sauce over it and add 3 cups of water and the dried whole red chilies. Bring to a boil over high heat, then simmer for 15 minutes.
- 4
Add the cubed potatoes and carrots to the pot. Stir to ensure they are submerged in the braising liquid.
- 5
Continue to simmer over medium heat for another 15-20 minutes until the vegetables are tender and the sauce has reduced to a dark, glossy glaze.
- 6
Stir in the soaked glass noodles and cook for a final 3-5 minutes until they become translucent and absorb the delicious sauce. Serve with rice.
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