Braised Chicken Recipe (Andong Jjimdak Recipe)

By Seonkyoung Longest · 90 min

Ingredients

Instructions

1. Soak the glass noodles in warm water for at least 20 minutes.
2. Mix the soy sauce, dark soy sauce, mirin, molasses, sugar, dried chilies, 1 tablespoon sesame oil and black pepper in a bowl. Whisk until the sugar dissolves and set aside.
3. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon sesame oil and the chicken, and stir-fry for a couple of minutes. Pour in the sauce and stir until the chicken is evenly coated, then add 2 cups water.
4. Cover, bring to a boil, then reduce to medium and simmer for 30 minutes.
5. After the chicken has simmered for 10 minutes, add the potatoes and carrots so they cook through. Skim off foam and excess fat, stirring occasionally.
6. Raise the heat to high and remove the lid. Add the garlic, onion and drained noodles, and stir well. Do not cover. Cook for 7 minutes, stirring often, until the onion and noodles are soft and cooked.
7. Stir in the green onion and cook for 1 more minute, then take off the heat.
8. Move to a serving plate, sprinkle with sesame seeds, and add more sesame oil if you like. Serve hot or warm right away, since the noodles soften over time.

Summarized from Seonkyoung Longest's video. Watch it for the details.

More recipes with

GarlicOnionScallionCarrotPotatoChickenWhole chickenGlass noodle