Name: Andong Jjimdak Braised Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 3 lb bone-in skin-on chicken thighs and drumsticks; 1/2 cup soy sauce; 2 tbsp dark soy sauce; 3 tbsp granulated sugar; 2 tbsp Korean rice syrup (or honey); 2 tbsp mirin; 6 cloves garlic, smashed; 1 tbsp grated fresh ginger; 1/2 tsp black pepper; 1 tbsp toasted sesame oil; 2 1/2 cups water or low-sodium chicken broth; 2 medium Yukon gold potatoes, cut into 1 1/2-inch chunks; 2 medium carrots, cut into thick batons; 1 large yellow onion, cut into 2-inch wedges; 8 fresh shiitake mushrooms, stems trimmed and caps scored; 1/2 small Korean zucchini or green zucchini, sliced into half-moons; 6 oz Korean sweet-potato glass noodles (dangmyeon); 6 scallions, white parts in 2-inch pieces and green tops sliced thin; 1 tbsp toasted sesame seeds

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A beloved one-pot braise from the city of Andong, this dish features bone-in chicken simmered with potatoes, carrots, mushrooms, and chewy sweet-potato glass noodles in a glossy sweet-savory soy sauce. It's a comforting Sunday-style meal meant to be shared straight from the pan.

Prep Time20 mins

Cook Time35 mins

Total Time55 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

480 kcalCalories
18 gFat
5 gSaturated Fat
42 gCarbs
3 gFiber
12 gSugar
34 gProtein
1080 mgSodium
740 mgPotassium
85 mgCalcium
3.2 mgIron
11 mgVitamin C
180 mcgVitamin A

Ingredients

For the braise base

3 lb bone-in skin-on chicken thighs and drumsticks
1/2 cup soy sauce
2 tbsp dark soy sauce
3 tbsp granulated sugar
2 tbsp Korean rice syrup (or honey)
2 tbsp mirin
6 cloves garlic, smashed
1 tbsp grated fresh ginger
1/2 tsp black pepper
1 tbsp toasted sesame oil
2 1/2 cups water or low-sodium chicken broth

For the vegetables

2 medium Yukon gold potatoes, cut into 1 1/2-inch chunks
2 medium carrots, cut into thick batons
1 large yellow onion, cut into 2-inch wedges
8 fresh shiitake mushrooms, stems trimmed and caps scored
1/2 small Korean zucchini or green zucchini, sliced into half-moons

For the noodles and finish

6 oz Korean sweet-potato glass noodles (dangmyeon)
6 scallions, white parts in 2-inch pieces and green tops sliced thin
1 tbsp toasted sesame seeds

Directions

In a wide braiser or deep skillet, whisk together soy sauce, dark soy sauce, sugar, rice syrup, mirin, garlic, ginger, pepper, sesame oil, and broth until the sugar dissolves.
Pat the chicken dry and nestle it skin-side up into the pan. Scatter potatoes, carrots, onion, shiitake, and zucchini around the chicken, then bring to a boil over medium-high heat.
Reduce the heat to medium-low, cover, and simmer for 18-20 minutes, until the chicken is cooked through and the potatoes are nearly tender.
Meanwhile, soak the glass noodles in warm water for 15 minutes until pliable, then drain. Push the vegetables to the side and tuck the noodles into the sauce, drizzling a little extra over the top.
Cover and cook 5-6 minutes more so the noodles absorb the glossy braising liquid and turn deep brown. Remove the lid and simmer 2 minutes to thicken the sauce.
Scatter the white scallion pieces over the chicken, sprinkle with sesame seeds and the reserved green scallion tops, and serve hot straight from the pan with steamed short-grain rice.

Cook’s Notes

Authentic Andong jjimdak is not spicy; resist adding gochugaru or gochujang, which would make it a different dish.
Do not skip the Korean sweet-potato noodles (dangmyeon); their chewy bite is essential and they hold up to long braising without going mushy like rice noodles.
Brown the chicken skin briefly over higher heat before adding liquid if you want deeper color, though the soy and sugar will glaze it nicely either way.
Save any leftovers in the sauce; the noodles soak it up overnight and the reheated version is often even better the next day.
Serve with plain steamed rice and a side of danmuji (yellow pickled radish) to balance the rich soy-sweet glaze.

DinnerSavoureux