Korean Braised Chicken (Andong Jjimdak)
This Korean braised chicken (Andong Jjimdak) uses chicken pieces, onion, carrots, and potatoes, along with sweet potato glass noodles, and braised in a spicy soy sauce together with dried red chilies.
Ingredients
- 6 oz Korean glass noodles (dangmyeon)
- 3 lb whole chicken, cut up into pieces or boned chicken thighs and drumsticks
- 6-8 dried red chilies
- 2/3 cup soy sauce
- 2 tbsp oyster sauce
- 1 cup water
- 2 cloves garlic minced
- 1 tsp minced fresh ginger
- 4-6 tbsp dark brown sugar
- 2 tsp cocoa powder
- 4 tbsp corn syrup
- 1 tsp black pepper
- 1 onion sliced
- 2 carrot diced into large chunks
- 2-3 medium potatoes sliced into 1/2-inch disks
- 1 fresh green chili sliced, optional
Instructions
- Soak the sweet potato noodles in warm 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, sugar, cocoa powder, corn syrup, 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.