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How to Make Andong Jjimdak Korean Braised Chicken and Noodles

Name: How to Make Andong Jjimdak Korean Braised Chicken and Noodles
Total time: 30 min
Yield: 6 servings
Cuisine: Korea
Ingredients: 1kg chicken thighs, cut into large pieces; 100g thick Korean glass noodles; 300ml water; 100ml Korean soy sauce or 60ml regular soy sauce; 3 to 4 tablespoons kOBE Monk Fruit Blend; 2 teaspoons seasoning salt or 2 tablespoons Korean chicken seasoning powder; 1 teaspoon ground black pepper; 2 tablespoons sesame oil; 60ml mirin or soju; 2 tablespoons crushed garlic; 1 tablespoon crushed ginger juice; 2 tablespoons mild Korean chili powder; 1 dried Korean chili, seeded and cut into pieces; 500g baby potatoes; 1 carrot, cut into rounds; 1/2 onion, cut into pieces; 1 large leek

International dishesBraised DishesKoreaAbout 30 minutes of braising plus preparation time

Andong jjimdak is one pot for the middle of the table, which suits a group of friends. What makes it good is the glossy braising liquid soaking into the glass noodles and the baby potatoes. The hard part is that too much stirring breaks the chicken and pulls the skin off.

The chicken is seared in a dry pan to render its fat and excess water before it braises, which keeps the liquid clean. The noodles go in only for the last 5 minutes so they do not fall apart.

This batch weighs about 2.4kg, at roughly 150 calories per 100g. Serve it hot with toasted white sesame and black pepper scattered over.

Nutrition (this recipe makes 6 servings)

150.3kcal

7.8gprotein

8.3gfat

1.8gsugar

The sweetness here comes from kOBE Monk Fruit Blend. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 6 servings. This pot of 1kg of chicken thighs divides into 6 servings.

Ingredients for the batch

1kg chicken thighs, cut into large pieces
100g thick Korean glass noodles
300ml water
100ml Korean soy sauce or 60ml regular soy sauce
3 to 4 tablespoons kOBE Monk Fruit Blend
2 teaspoons seasoning salt or 2 tablespoons Korean chicken seasoning powder
1 teaspoon ground black pepper
2 tablespoons sesame oil
60ml mirin or soju
2 tablespoons crushed garlic
1 tablespoon crushed ginger juice
2 tablespoons mild Korean chili powder
1 dried Korean chili, seeded and cut into pieces
500g baby potatoes
1 carrot, cut into rounds
1/2 onion, cut into pieces
1 large leek

Method

Season the chicken with a little salt for 10 minutes, working it in gently so the skin stays on.
Soak the glass noodles in warm water at about 50 degrees C until soft.
Heat a nonstick pot and sear the chicken over medium heat with no oil to render the fat and excess water, until the skin is lightly colored and the meat firms up.
Lift the chicken out, pour off the fat, return the chicken and the baby potatoes to the pot and pour in 300ml of water.
Mix the braising sauce from the soy sauce, 3 to 4 tablespoons of kOBE Monk Fruit Blend, the seasoning salt, ground black pepper, sesame oil, mirin, crushed garlic, crushed ginger juice, Korean chili powder and the dried chili, stir until dissolved, pour it over the chicken and cover the pot. Bring it to a boil over high heat, then lower it to medium low and braise for 15 minutes without stirring hard.
Finely chop the white part of the leek, then add it with the carrot and onion and braise for another 10 minutes.
Once the liquid has reduced and thickened, the potatoes are soft and the chicken has taken on the seasoning, add the green part of the leek cut on the diagonal and the noodles, press the noodles gently under the liquid and braise for another 5 minutes.
Serve it hot with toasted white sesame and black pepper scattered over.

Tips

A heavy bottomed, shallow pot lets it braise with little stirring, so the chicken stays whole and keeps its skin.
The Korean chili powder (gochugaru) is only for color and can be left out.
Korean glass noodles are at Korean groceries, and thick dong noodles stand in for them.
Soak the noodles in water at about 50 degrees C, as water that is too hot makes them mushy.
The noodles go in for the last 5 minutes, since any earlier and they drink up the braising liquid and go limp.

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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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