Jjimdak (Andong Braised Chicken)
Make Andong jjimdak at home with tender braised chicken, soft vegetables, and glossy sweet potato noodles in a deep soy-based sauce. This comforting Korean one-pot meal takes about an hour and delivers a sweet, savory, and gently spicy flavor that’s perfect over a warm bowl of rice.
Andong jjimdak (안동찜닭) has everything I love in a comforting Korean braised chicken—deep soy flavor, tender chicken, soft vegetables, and those glossy sweet potato noodles that somehow disappear first. The sauce is savory with a touch of sweetness and gentle heat, making it a cozy one-pot meal without feeling heavy.
I first tried jjimdak in Andong’s old market street, squeezed between shops with giant pots bubbling away all day. The sauce was darker and shinier than any version I’d seen, and one bite confirmed why—rich broth clinging to every noodle and chicken piece. I’ve chased that flavor ever since, and this recipe gets wonderfully close.
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Why Andong-Style Jjimdak Has Its Own Flavor Identity
Although jjimdak simply means braised chicken in Korea, the Andong version has a personality of its own. It tastes nothing like my dakdoritang (also called dakbokkeumtang), which leans spicy with a gochujang-based broth. Andong jjimdak stays rooted in a deep soy reduction with gentle heat from dried chilies, creating a darker, glossier sauce with no gochujang at all.
Sweet potato noodles (dangmyeon) play a big role too—they soak up the sauce as they cook, turning silky and richly flavored in a way other jjimdak styles don’t quite match. When I had it in Andong, the sauce clung to every strand of noodle, and the chicken tasted like it had simmered all afternoon. That’s the flavor identity I follow here.
What Goes Into This Korean Braised Chicken
Chicken: Bone-in chicken builds a deeper broth and gives the sauce a clean, rich flavor.
Vegetables: Onion, carrot, and potato cook down slightly and bring natural sweetness that balances the soy base.
Dried Red Chilies: They add gentle heat without turning the dish too spicy, keeping the flavor profile clean and savory.
Sweet Potato Noodles (dangmyeon): These noodles soak up the soy broth and turn silky, just like in my japchae recipe, where the noodles are the star of the dish.
Sauce Base: A blend of soy sauce, oyster sauce, garlic, ginger, and dark brown sugar forms the backbone of the dish.
My small twist (Cocoa Powder): A touch of cocoa deepens the color and gently boosts richness without tasting like chocolate.
How to Make Jjimdak (Andong Style)
Soak the Noodles. Soften the sweet potato noodles in hot water while preparing the rest.
Parboil the Chicken. A quick parboil removes excess fat and gives the sauce the clean, layered flavor Andong jjimdak is known for.
Mix the Sauce. Combine soy sauce, oyster sauce, water, garlic, ginger, brown sugar, cocoa powder, optional corn syrup, and pepper.
Start the Braise. Place chicken and dried chilies in a pot. Pour in the sauce. Bring to a gentle boil, cover, and simmer for 20 minutes.
Add the Vegetables. Onion, carrot, and potato soften at different rates, so adding them in stages helps the sauce stay clear and prevents the vegetables from turning mushy.
Add the Noodles. Drain the soaked noodles and add them to the pot. Sweet potato noodles absorb liquid quickly, so adding them toward the end keeps them chewy and prevents the sauce from disappearing.
Let the pot rest before serving. A brief rest keeps the chicken juicy, the noodles plump, and the sauce settled.
How to Serve Jjimdak
Jjimdak is typically enjoyed family-style in Korea, with the noodles and chicken served together in one large pot. Serve warm with rice and spoon extra sauce over the top — it’s the best part.
If you enjoy soy-braised chicken dishes, try my Korean cola braised chicken next.
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Jjimdak (Korean Braised Chicken)
Recipe Video
Ingredients
- 6 oz (170g) Korean glass noodles (dangmyeon)
- 3 lb (1.3 kg) whole chicken, cut up into pieces, or boned chicken thighs and drumsticks
- 5-8 dried red chilies
- 2/3 cup (160 ml) soy sauce
- 2 tbsp (30 ml) oyster sauce
- 1 cup (240 ml) water
- 3 cloves garlic, minced
- 1 tsp (5 ml) minced fresh ginger
- 4-6 tbsp (50–75 g) dark brown sugar
- 2 tsp (6 g) cocoa powder
- 4 tbsp (60 ml) Korean corn syrup, optional
- 1 tsp (2 g) black pepper
- 1 onion, sliced
- 2 carrot, diced into large chunks
- 2 medium (about 300–350 g) potatoes , sliced into 1/2-inch disks
- 1-2 fresh green chili, sliced, optional
Instructions
- Soak the sweet potato noodles in hot water and set aside until ready to use.
- Bring a large pot of water to boil. Add chicken pieces and boil for 2-3 minutes. Drain the chicken and discard the water. Return the chicken to a braising pot and add the dried chilies.
- In a medium mixing bowl, combine soy sauce, oyster sauce, water, garlic, ginger, dark brown sugar, cocoa powder, corn syrup (if using), and pepper. Pour over on the chicken and chilies.
- Bring the chicken mixture to a gentle boil. Cover and simmer over medium-low heat for 20 minute. Add the onion and carrots to the chicken and continue to simmer for 10 minutes, covered.
- Add the potatoes and fresh chili, and cook until they are tender, about 10 minutes, with a lid half open.
- When the chicken and vegetables are just tender, drain the sweet potato noodles from the soaking water and add to the chicken. Raise the heat to medium-high and continue to cook until the noodles are tender yet chewy, about 3-5 minutes, uncovered.
- Remove the pot from the heat and let the stew sit for 5 minutes before you serve. Serve warm with rice.
This was a hit with my family.
I used boneless skinless thighs and did not have any green peppers. I used 3 guajillo and 3 arbol for the dried chilis and it was pleasantly spicy.
This will be a go to for the next while. Easy and delicious. Perfect for a winter soup. Thank you!
So glad your family loved it! Your chili combo sounds delicious, and boneless thighs worked for you. Thanks for trying the recipe, happy it’ll be a go-to for you this winter!
I made this this evening and substituted Japanese sweet potatoes for regular potatoes and it was delicious! Thanks for a great recipe.
Sweet potatoes are great for Jjimdak. So happy to hear that you liked this recipe. Thank you so much!
Another excellent recipe! Thanks for sharing it.
Glad that you enjoyed. Thank you!
Omg fabulous. I loved learning about combining different ingrédients, cocoa, corn syrup, hot peppers, who knew? Anyway absolutely delicious.
My grandpa was Japanese and would make something similar on special occasions, minus the chili’s. We’ve pieced the recipe together over the years and it’s close to what I remember. Who knew it was a Korean dish? But this recipe might just be the perfection, minus the chili’s. I find it best to cook the chicken in just enough water to cover for 20 minutes with a 1/4 cup of soy, then drain it all out. The fat can kill the dish. Dark meat seams to be the secret ingredient. But the noodles are really the main ingredient. This is definitely my comfort food. The noodles, potatoes, and rice might seem like a carb overload, but you gotta portion it right. Or just make it like a holiday dinner and enjoy all. And you can never have enough carrots. And don’t forget to add some mushrooms. Your choice.
Hi there! Can I just check if I am supposed to fill the pot with water till it just covers the chicken after the parboil step (step 3), or is there a specific number of cups of water I need to fill? If so, how many cups? Thank you!
No, there was no specific amount of water to fill the pot when you parboil the chicken. Just enough amount to cover.
I have no idea what I did wrong but my sauce evaporated and by the time I was done I had stick everything and no sauce 🙁 Any ideas what I might have done wrong. I used boneless chicken but thats the only thing I did differently.
Did you cover the lid when you are simmering the chicken? You only need to open the lid when you add the vegetables. Sorry to hear all the sauce has evaporated. I highly recommend to use boned chicken. boneless chicken is not suitable for this type of braised dish.
Can I add some sesame oil / sesame seeds to this? Seems like those would make it even more Korean.
Of course you can. But not too much. You don’t want the sesame oil to overpower the dish.
Holly, I got some drumsticks this afternoon and will try this recipe for tomorrow’s supper. Thank you for taking the time to put this together!
I made the braised chicken last night, and not only was it easy to make, it was delicious! The whole family loved them, will definitely make again. Thanks Holly!
You are very welcome, Ed! Happy to hear that your family liked it.
I have a recipe similar to this but yours is way more amazing!! Looks like I have a new recipe for braised chicken. Thank you!!
Thanks Grace. I am so happy to hear that you liked it.
I just got back from the Korean store for the for the dangmyun noodles. After searching for 20 minutes, the last pack I picked up was them! Now i’ve started the chicken and the sauce. 1 question though, it say’s prep time is 10 hours? I might have missed a step, but am I supposed to marinate the chicken in the sauce? I’m so looking forward to this dish tonight, thank you!!!
No, it meant to be 10 minutes. There is no marinating step. You can throw all the sauce ingredients in a pot and cook together. Hope you enjoyed it.
This was an amazing dish, I can’t wait to make it again! Thank you!
I made it for dinner tonight. The jimdak is SO, SO good! It is flavorful and rich. It is perfect comfort food. Thank you as always! Your recipes are the best!
Thanks, Nancy. I am so happy that you liked it.
Love love the sweet potato noodles so much. I bet it is quite yummy with the chicken soup.
Cooler weather is on our doorstep, so I’m definitely thinking about comforting dishes. This looks perfect — wonderful way to cook chicken. Thanks so much.