New episode has uploaded last night!
Korean Braised Chicken, we call Andong Jjjimdak!!
It’s very savory, sweet and slightly spicy!
You can cook this dish in your crock pot, just add noodles and green onion later right before you eat! Serve with rice or not it’s totally up to you! I hope you enjoy this recipe!!
Korean Braised Chicken - Andong Jjimdak
Author: Seonkyoung Longest
- Handful Korean glass noodles(Dangmyeon)
- ½ cup soy sauce (Good quality Korean soy sauce if you can find!)
- 1 teaspoon dark soy sauce
- 2 Tablespoons mirin (Seasoned rice wine)
- 2 Tablespoons molasses
- 1 hipping Tablespoon sugar
- 7 dried chili, break into halves – You can adjust for your taste, add less or more!
- 1 Tablespoon sesame oil plus more for stir-frying and finishing
- ½ teaspoon black pepper
- 1 whole chicken (upto 4 lb), cut into 18 pieces, marinated in 2 Tablespoons rice wine for 20 min
- 2 cups water
- 3 small Yukon gold potatoes, peeled, cut into halves
- 1 large carrot, peeled, cut into about thumb size(watch the video to see how I cut it!)
- 2 Tablespoons chopped garlic
- 1 small onion, peeled, cut into ½ inch thick slices
- 2 large size green onion, cut into diagonal angle
- Sesame seeds
- Place glass noodles in a large container and pour warm water; soak it at least 20 minutes.
- Meanwhile make sauce for chicken! Combine soy sauce and next 7 ingredients in a medium size mixing bowl, whisk well until sugar has dissolved, set aside.
- Heat a large dutch oven over medium high heat, add 1 Tablespoon sesame oil and chicken; stir-fry for a couple minutes. Add sauce we made earlier; stir, until chicken covered with the sauce evenly then add 2 cups water. Cover, bring to boil; reduce heat to medium, simmer for 30 minutes.
- Meanwhile chicken is simmering prepare the vegetables. Add potatoes and carrots into chicken after 10 minutes simmering, so they have time to cook all the way through. Skim all the foams and extra fat from chicken, stir occasionally.
- Increase heat to high, uncover; add garlic, onion and soaked noodles into chicken, stir well. Do not cover. Cook for 7 minutes until onion and noodles get soften and cooked, stir frequently. Stir in green onion; cook 1 more minute then remove from heat. Transfer to serving plate, sprinkle with sesame seeds and sesame oil as you desired. Serve hot or warm, because of the noodles you need to serve right away.
Calories: 2597 Fat: 101g Saturated fat: 26g Unsaturated fat: 65g Carbohydrates: 215g Sugar: 53g Sodium: 8114mg Fiber: 22g Protein: 195g Cholesterol: 526mg
I hope you guys try this delicious homemade Andong Jjimdak at your house and enjoy with your family and friends!