Andong is the name of a Korean city, and this special dish is a very famous food from that area. It is also popular with many people that visit Korea. The braised chicken and vegetables with the sauce will make you fall in love with the flavor. I love, love, love this food. It is not too difficult to make from scratch, but if you have access to Sempio’s Braised Chicken Sauce, you can take a shortcut and follow my recipe using Sempio’s sauce instead. Both are delicious. Many people wanted me to make this dish from scratch, so here it is.
Yield: 2-3 Servings
Short Korean Lesson
- Jjim (찜) = Braised
- Dak (닭) = Chicken
Video Instructions
Main Ingredients
- About 2 lb Chicken
- 3 Cups Water
- 1½ oz Cellophane Noodles
- 1 Cup Potato
- 1 Cup Onion
- ½ Cup Carrot
- 2 Green Onions
- 1 Dried Red Hot Pepper
Sauce Ingredients
- 4½ Tbsp Soy Sauce
- 3 Tbsp Cooking Wine (or 3 Tbsp Water)
- 3 Tbsp Dark Brown Sugar
- 1½ Tbsp Minced Garlic
- 1½ tsp Sesame Oil
- ¼ tsp Black Pepper
- 2 Pinches Ginger Powder
Directions
Obtain about 2 pounds of chicken. I used chicken thighs, but you can use any cut of chicken. It tastes better with the skin and bones for this dish.
Cook the chicken for a very short time (about a minute) in boiling water. This step helps to remove some of the fat and other things from the chicken.
Drain the fatty water and set the chicken aside.
Soak about 1½ oz of cellophane noodles in hot water while you are preparing the other ingredients.
Add all of the ingredients for the sauce in a bowl: 4½ Tbsp soy sauce, 3 Tbsp cooking wine (or 3 Tbsp water), 3 Tbsp dark brown sugar, 1½ Tbsp minced garlic, 1½ tsp sesame oil, ¼ tsp black pepper, and 2 pinches ginger powder.
Place the cooked chicken in a wide bottomed pan. Pour the sauce and 3 cups of water on top of the chicken. Once it starts to boil, reduce the temperature to medium and cook for 15 minutes.
Meanwhile, cut the vegetables. Cut 1 cup worth of potato into 1 inch cubes. Slice 1 cup worth of onion and ½ cup worth of carrot into a ½ inch thickness. Cut 2 green onions and 1 dried hot pepper into ½ inch pieces. I like to use scissors to cut the dried pepper.
After the chicken has cooked for 15 minutes, add the potato, onion, carrot, and dried pepper into the pan and cook for about 10 to 12 minutes on medium-high: until all of the ingredients are almost cooked.
Add the drained noodles and green onions. Cook for 3 more minutes and then turn off the heat.
Garnish with some sesame seeds. It looks and tastes delicious. 🙂 Enjoy!
yes both versions look delicious! will try this soon. how long will it last in the fridge? anyway thx and god bless u:)
hi Abir Muhuri,
You can keep until it goes bad (about a week)… but for taste, I will not go that long.. because.. I hate the old chicken flavor..and that noodle will be fluffy..so it’s best to eat for first day. or maybe next day… 🙂 thanks
thank you!! I can’t get the sempio’s sauce, so this recipe is a great help 😉 BTW I sent you the pics, check your messages on FB 😎
hi layping,
Yep.. try it.. DELICIOUS !!! hehe.. btw..I was going to send you message on FB.. In some reason I can’t see your pictures.. it’s not first time.. When other people sent me picture and video..I couldn’t see.. I think.. it’s my account.. my fb page has problem..anyway..I will try to figure out that.. thanks 🙂
Thank you, thank you! I am very happy you posted this recipe. I cannot eat gluten and have found that many sauces contain wheat. (I can’t find a gochujang without 밀 :sad:) My husband likes to cook on the weekends and makes jjim dak for me sometimes. He doesn’t know a recipe so just goes by trial and error. Now he has a recipe!
Omg! Andong Jjimdak! I had this in Korea and it was super duper spicy! Funny thing was that the noodles was spicier than the chicken. Hahaha. Do you think I can do without the sugar? My sister can’t take sugar.
hi Yuki,
Sweetness is important for the flavor of this dish.. so what she uses for her food instead of sugar.. maybe you can substitue that for this dish ???
Hey Aeri
I made this dish, it was very yummy 😀
we don’t have this type of noodles, we have here only rice noodle, can I use it 🙄
Thank you for your recipes
hi Tofee,
The texture for the noodle will be very different..but yes I think you can use rice noodles too. thanks
I’ve been hungry for this dish, and this recipe looks pretty easy to follow. Thanks for sharing it! I’m looking forward to trying it!
Hi Aeri, I was one of the people who requested this. THANK YOU!! I’ll be having a korean cooking potluck with my friends, this sounds so good!
Hi, Aeri,
We made this tonight for dinner, and it was wonderful! I halved the ingredients because there are only 2 of us at home. I also didn’t have any whole dried red pepper on hand, so I used about 1 tablespoon of red pepper flakes. Thank you for the recipe, and thanks to all those who requested it. (^_^)
Hi Aeri!
I tried making this in a regular pot and the soup did not dissolve at all. Is it because the pot I used wasn’t deep enough?
I love your blog!
Thank you for all the great recipes 😀
hi Hannah,
Sorry what you mean.. didn’t dissolve at all.. you mean.. your ingredients.. (chicken and vegetables) didn’t get sauce flavor in it ??
Nowadays, chicken is craved by both young and old. The mere fact that it is convenient and available; so many kinds of recipes can be made. All those narrated above are so easy to follow base on your instruction. I have to write them down and make a schedule for cooking. Once again, more power to you. :
THANK YOU SO MUCH for posting this recipe. I have been home from Korea for one year now and I have been craving Korean food so much. This was one of my favorite dishes while I lived there. Where I live there aren’t any Korean restaurants so I have to try to make them all on my own. I brought some of the noodles home with me so now I can make my own Jjimdak. Thanks again!
I tried this with chicken wing and it taste delicious! It is not too sweet or salty, but the fragrance is just right. I used my local light soya sauce, so I added dark soya sauce to enhance the color and fragrance of soy. Thank you for sharing your recipe~~
hi Aeri! i was just wondering what the difference is between andong jjimdak and normal jjimdak?
thanks for your help! (:
hi Rachael,
I don’t know what other jjimdak you mean..because jjimdak can mean..just steamed chicken….
however if you think they look same… andong jjimdak and normal jjimdak are basically samething.. andong is a city name which is famous for their jjimdak dish called andong jjimdak.. ^^ thanks
hi aeri, can i use chicken breast for this recipe? thanks for your wonderful recipe!
hi amihan,
as i mentioned in my recipe..the skin and bone give good flavor to the dish..but you can use chicken breast too..thanks
Hello Aeri, i’m cooking your dish right now 🙂 it smells good, i used the lower part of the chicken leg, i hope it will turn good. 😳
Tried this and it tastes great! I used Chinese rice wine (hua diao jiu) instead of mirin, so it tasted a bit more Chinese. Mirin would probably have been sweeter. I added mushrooms (shiitake) to the recipe and it went perfectly with the sauce! Tip: roast the dried chilli/pepper lightly to bring out the spicyness.
Thanks for the recipe! I just had this savory meal in Korea last week and I’m craving for it so bad! 🙁 Just wondering though, can I make this not spicy at all? i try to avoid spicy foods as much as I can but if I can make it without, then all the better. 🙂
Hi Kai,
Only ingredient that makes this a little spicy is the dried hot pepper.. so if you just skip it and follow rest of ingredients.. this food is not spicy at all. 🙂
I used to live in Korea and Jim Dak was my favourite Korean dish, so I’m really happy to find this recipe. I wonder if you would know how to modify this for a slow cooker–I love throwing stuff into a slow cooker in the morning and coming how to have dinner already made! Thanks in advance!
You can cook chicken and vegetables (except green onions) with sauce in your slow cooker..and when you are almost ready to eat.. add the soaked noodles ..cook until they are cooked..and then.. last moment.. add the green onions..
So glad I found this recipe! My son just sent me some Sempio Jjimdak sauce from Korea, making it tonight, yay!
Hi Aeri – I tried to make this dish, but think I might be doing something wrong. After cooking it for about 20 minutes (10 with the chicken, sauce, and water and another 10 with the veggies), I still have a lot of liquid left in the pot. It’s almost like soup. I’m following the recipe exactly. What am I doing wrong? =( Despite the soupiness of it, it still smells and tastes so good though.
Hi, Winnie,
It shouldn’t be like a soup.. did you cook the lid open ? maybe not enough high temperature?? actually.. in the last moment.. the broth will be reduced a lot… and when you add the noodles.. it really absorb the broth.. so dish will be thick not soupy.. hope you can try it again..
I’m back home now with my family and I made this dish tonight. I ate this dish quite often when I was in Korea but I didn’t know if my family would like it. I have one very fussy eater. Well, it was a big hit, Aeri. Everyone liked it!!! ^__^
hi Suzanne 언니,
I’m happy to get your comment on my blog, sister.. 🙂 Wow, I’m happy for you that you are with your family now.. I’m sure that your family is even happier to be with you.. hehe.. Great job for making this for your family. Thanks.. hope to hear from you more often on my blog. lol
Hi Aeri! I’m looking forward to trying this recipe soon.
Do you know what the korean name for the dried red pepper is? 말린고추?
hi Jesse,
Yes, you got just right. “말린고추” ^^ Enjoy your andong jjimdak if you make it someday. Thanks ^^
It was delicious! Although I think I had a similar problem that a previous person had. It was very “soupy.”
I think the problem was not your recipe, but because I improvised too much (I was making a larger quantity. Next time, I will use less water 🙂
Anyway, it tasted delicious! Thank you again. I often check this page for recipes.
hi Jesse,
When I have too much broth for my stew or soup.. I leave the lid off.. and cook it for high temperature to reduce the broth.. you can try that method too.. just make sure that you don’t burn your stew though..hehe thanks ^^
Hi Aeri! Tried your recipe today. The sauce is delicious. Both my sons love it. I used to buy ready made sauce and I think yours is better! Thank you for sharing!
hi Amy Lu,
That’s awesome. Thanks for trying my recipe. 🙂 Yep, homemade sauce is cheaper, healthier, and more importantly it is more delicious. 😉
I spent 2 years living in Korea and this was my favorite dish! I am so happy to know that I can make it at home with such simple ingredients. Thank you so much for posting this recipe!
hi Marissa,
We so many people love this recipe.. try it someday..thanks