Sweet and Savory Andong Jjimdak (Braised Chicken)
A hearty one-bowl dish of chicken, flat glass noodles, and vegetables braised in kelp broth and soy seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This one-bowl dish uses kelp broth as the base to bring out umami, seasoned savory with soy sauce and oyster sauce. Cheongyang chili peppers and dried red chili peppers add a sharp, pungent kick, while chewy flat glass noodles soak up the sauce for a wonderfully satisfying texture.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Chicken900 g
- Potato1 (large)
- Onion1/2
- Carrot1/3
- Cheongyang chili pepper (hot green chili)3
- Large green onion (daepa)1/3 stalk
- Dried red chili pepper3
- Flat sweet potato glass noodles (dangmyeon)100 g
- Kelp broth3 cups
Seasoning
- Brewed soy sauce (yangjo-ganjang) (or gin)5 tbsp
- Oyster sauce2 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic2 tbsp
- Minced ginger1 tsp
- Ground black peppera little
- Toasted sesame oil1 tsp
- Toasted sesame seeds1 tsp
- Soak 2 pieces of dried kelp (5 cm square) in 3 cups of water for about 1 hour.
- Trim off excess fat and ragged skin from the chicken cut into bite-sized pieces, remove the dark red blood clots between the bones, and rinse thoroughly under running water.
- Soak the glass noodles in warm water rather than cold water.
- If you do not like spicy food, omit the dried red chili peppers and Cheongyang chili peppers or reduce the amount.
Steps
Trim excess fat and ragged skin from the chicken pieces cut into bite-sized pieces.
Just like with any meat or fish, thoroughly remove the dark red blood clots stuck between the bones and rinse meticulously under running water.
Cleaning it like this alone eliminates almost all gaminess and off-flavors.
If you are still concerned, soak it in milk and rinse before using, or blanch it briefly in rolling boiling water with a little soju.
I prepared a handful of flat sweet potato glass noodles (dangmyeon). Adding something spicy to meat dishes has the effect of removing almost all gamey odor.
So I also prepared dried red chili peppers and Cheongyang chili peppers (hot green chili), but if you do not like spicy food, omit them or reduce the amount.
Besides the potato, onion, carrot, and large green onion (daepa), I prepared a little Seomcho spinach; it might seem unexpected, but it is so sweet and delicious.
Cut the vegetables into large pieces.
Using kelp broth instead of plain water helps bring out more umami.
Soak 2 pieces of dried kelp (dasima, 5 cm square) in 3 cups of water for about 1 hour.
Glass noodles also soften faster when soaked in warm water rather than cold water.
(Before trimming the meat, soak the kelp and glass noodles first since they take time.)
Mix the seasoning ingredients together, except for the ground black pepper, toasted sesame oil, and toasted sesame seeds.
Roughly snip the dried red chili peppers with kitchen shears.
Add the chicken, kelp broth, and seasoning all together, and boil until the chicken is half cooked (skim off any foam that rises).
Add the glass noodles, potato, and carrot, and once the ingredients are somewhat cooked through...
Add the onion, chili peppers, and large green onion, then add the spinach; once wilted,
finish with toasted sesame oil, ground black pepper, and toasted sesame seeds at the very end.
Ppunwife's tips
- Thoroughly removing the dark red blood clots stuck between the bones of meat or fish alone eliminates almost all gaminess and off-flavors.
- If you are still concerned about any gamey odor after prepping the chicken, soak it in milk and rinse before cooking, or blanch it briefly in rolling boiling water with a little soju.
- It is best to soak the kelp and glass noodles first before trimming the meat, since they take some time.
FAQ
Is there a way to prep the chicken to cleanly remove gamey odors?
The key is to trim excess fat and skin from the cut chicken pieces and wash away the blood clots inside the bones cleanly under running water. If you are still worried about the smell, soak it in milk and rinse, or briefly blanch it in boiling water with a splash of soju.
How can I adjust the peppers if I can't eat spicy food well?
You can reduce the amount of Cheongyang chili peppers and dried red chili peppers, or leave them out completely.
Is there a trick to soaking flat glass noodles quickly?
Pouring warm water over them instead of cold water softens them much faster, and soaking them before prepping the chicken saves time.
