Sweet and Savory Andong Jjimdak (Braised Chicken with Vegetables and Noodles)

Ingredients

• The dried kelp broth is made by soaking dried kelp in water for about 30 minutes.
• The sweet potato glass noodles were soaked in hot water until tender.
• Rice cakes or flat glass noodles are also great substitutes for sweet potato glass noodles.
• Fluffy new-crop potatoes break apart easily so handle them gently, but they taste so delicious, so be sure to add plenty of new potatoes when making chicken stew or jjimdak.

Steps

1. Prepare the ingredients

   

   

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   This is one whole large chicken cut for braising.

   Even after washing it under running water and setting the chicken breast portions aside separately, it weighs about 1 kg.

   Because Andong jjimdak feels incomplete without sweet potato glass noodles, I prepared 50 g. Rice cakes or flat glass noodles are also great.

   Prepare 2 medium new-crop potatoes, 1/2 large onion, 1/3 carrot, large green onion, and instead of gochugaru, we will add spicy bird's eye chilies and a bit of water dropwort at the very end to add a fresh aroma.

2. Slice the ingredients

   

   Cut the potatoes and carrot into thick pieces of similar thickness,

   and slice the onion and large green onion similarly. Cut the water dropwort into lengths of 3 to 4 cm.

3. Simmer

   

   

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   Add the chicken and 3 cups of dried kelp broth or water first. (The dried kelp broth is made by soaking dried kelp in water for about 30 minutes.)

   Among the seasonings, add 5 tbsp regular soy sauce, 2 tbsp oyster sauce, 1 tsp minced ginger, 1 tbsp sugar, 2 tbsp mirin, and the bird's eye chilies first.

   Adding the seasonings that eliminate meat odor, lend sweetness, and provide base saltiness first as you cook the chicken prevents the sauce from separating, gives it a deep soy sauce color, and lets you enjoy a truly delicious jjimdak.

   

   

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   Once it begins to boil vigorously, skim off all the foam that rises to the surface, and when the chicken is about half cooked, add the potatoes, carrot, 2 tbsp minced garlic, and 2 tbsp corn syrup.

   

   

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   Simmer gently so all the ingredients cook thoroughly and absorb the flavors well.

   Add the remaining large green onion, onion, and sweet potato glass noodles, simmer briefly, then taste and adjust by adding salt or soy sauce if it tastes bland.

   The sweet potato glass noodles were soaked in hot water until tender.

   If there seems to be too little broth after adding the glass noodles, add more water.

   If there is still too much liquid left after all the ingredients are fully cooked, mix in a starch slurry (water and potato starch, 1 tbsp each) to bring it to the right consistency.

   

   

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   Turn off the heat, then finish by tossing in the water dropwort, 1 tbsp toasted sesame oil, and 1 tbsp toasted sesame seeds, giving it a quick stir.

   I had some leftover water dropwort so I threw in a few stems, and it added nice color and a lovely fragrance.

4. Complete

   

   The Andong jjimdak is finished.

   I usually make spicy chicken stew, but making jjimdak after such a long time turned out so delicious.

   Adding sweet potato glass noodles makes it look truly hearty.

Ppunwife's tips

• Adding the seasonings that eliminate meat odor, lend sweetness, and provide base saltiness first as you cook the chicken prevents the sauce from separating, gives it a deep soy sauce color, and lets you enjoy a truly delicious jjimdak.
• If there is still too much liquid left after all the ingredients are fully cooked, mix in a starch slurry (water and potato starch, 1 tbsp each) to bring it to the right consistency.
• If you are dining with children, simply leave out the chilies.
• Depending on how many noodles or rice cakes you add, you can braise while adding extra water along the way.

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