Andong Jjimdak

Ingredients

• 1 carrot (big, or 2 small; sliced)
• 2 potatoes (cut into chunks)
• 1 onion (sliced into cubes)
• mushrooms (to taste)
• cabbage (chopped)
• Daepa (Korean leek or spring onion)
• 500 g chicken (chopped; author used 2 L-shaped chicken pieces)
• dried chillies (rehydrated)
• 2 portions sweet potato noodles (dangmyeon)
• 1.5 tbsp ginger (grinded or chopped)
• 1 tbsp garlic (minced)
• 5 tbsp soy sauce
• 2.5 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp corn syrup (can replace with sugar)
• 1 tbsp sesame oil
• cooking oil (for frying)
• water (enough to cover the chicken)

Steps

1. 1

   In a small bowl, mix the ginger, garlic, soy sauce, dark soy sauce, oyster sauce, corn syrup, and sesame oil together to create the sauce.

2. 2

   Heat cooking oil in a large pan or wok and add the sauce mixture to cook briefly.

3. 3

   Add the rehydrated dried chillies, followed by the chopped chicken and mushrooms.

4. 4

   Give the mixture a good stir to coat everything in the sauce, then add enough water to just cover the ingredients.

5. 5

   Add the sliced carrots, potato chunks, and onion cubes to the pan.

6. 6

   Let the mixture simmer until the vegetables have partially softened.

7. 7

   Add the cabbage and continue to simmer.

8. 8

   Finally, add the sweet potato noodles and the sliced Daepa (Korean leek).

9. 9

   Serve the dish once the noodles have softened and the sauce has reached your desired consistency.

Notes

The author suggests adding black bean paste (chunjang) next time for deeper flavor. Ensure you rehydrate the dried chillies in water before starting. Sweet potato noodles (dangmyeon) provide the signature chewy texture of authentic Jjimdak.

Nutrition per serving

• main
• braised
• chicken
• Korean
• dinner
• one-pot