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Andong Jjimdak (안동찜닭) – Braised Chicken with Glass Noodles
More recipes: Korean Recipes · All Asian Recipes
Andong Jjimdak (안동찜닭) – Braised Chicken with Glass Noodles
Laura Chen
4
20 Minuten
60 Minuten
600
Korean
Main course
Andong Jjimdak is a braise from the Korean city of Andong. You simmer chicken pieces with potatoes, carrots and glass noodles in a sauce of soy sauce, sugar and mirin that tastes sweet and salty. Serve it with rice.
Ingredients
Ingredients
- 1 kg chicken thighs or wings
- 2 potatoes (diced)
- 1 carrot (sliced)
- 1 onion (cut into strips)
- 100 g glass noodles
- 3 garlic cloves (chopped)
- 1 tbsp ginger (grated)
- 100 ml soy sauce
- 2 tbsp sugar
- 1 tbsp mirin (rice wine)
- 500 ml water
- 1 tbsp sesame oil
- 2 scallions (cut into rings)
- 1 tbsp sesame seeds.
Instructions
- Rinse the chicken under cold water and pat dry
- In a large pot, combine the soy sauce, sugar, mirin, water, garlic and ginger and bring to a boil
- Add the chicken and simmer over medium heat for 20 minutes
- Add the potatoes, carrots and onion and simmer for another 20 minutes, until the vegetables are soft
- Soak the glass noodles in water and add them to the pot toward the end of cooking
- Finish with the sesame oil, garnish with scallions and sesame seeds and serve hot.
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More recipes: Korean Recipes · All Asian Recipes