Andong Jjimdak

Name: Andong Jjimdak
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 1 kg chicken; 100 g glass noodles; 3 tbsp soy sauce; 1 potato; 8 dried peppers; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Andong Jjimdak hails from the city of Andong in South Korea, a place known for its rich culinary traditions. This dish is a staple in local households, often prepared for special family meals or gatherings. It is a home-cooked delight where each cook adds their own touch, ensuring that no two versions are exactly alike. Here, the recipe reflects the way Andong cooks it — embracing the generous use of fat and a pinch of salt judged by hand.

Expect a comforting medley of flavors, with tender chicken steeped in a savory soy sauce base, mingling with the mild heat of dried peppers. The glass noodles absorb the rich broth, becoming silky and satisfying with each bite. A single potato adds heartiness, rounding out the dish with its soft texture. This is a meal meant for sharing, bringing the warmth of Andong's kitchens to your table.

Ingredients

1 kgchicken
100 gglass noodles
3 tbspsoy sauce
1potato
8dried peppers
to tastefine sea salt

Method

Begin by patting the 1 kg of chicken dry with paper towels. Season the chicken generously with fine sea salt, ensuring each piece is evenly coated. In a large, deep pot or Dutch oven, heat a generous amount of oil over medium-high heat. Once the oil is shimmering, add the chicken pieces skin side down, and brown them on all sides until the skin is golden and crisp. This step locks in the juices and adds depth to the flavor of the dish.
Once the chicken is browned, remove it from the pot and set aside. In the same pot, add the aromatics: 8 dried peppers. Cook them over medium heat until they become fragrant and slightly softened, which should take about 2-3 minutes. This will infuse the oil and chicken with a subtle heat and rich aroma.
Return the chicken to the pot, nestling it among the peppers. Add 3 tablespoons of soy sauce and enough water to just cover the chicken. Bring the mixture to a gentle simmer, allowing the flavors to meld together. Peel and cut the potato into large chunks, then add them to the pot. Cover and cook until the chicken is tender and the potatoes are cooked through, which is indicated by the potatoes being easily pierced with a fork.
While the chicken and potatoes are cooking, soak 100 g of glass noodles in warm water until they are pliable, about 10 minutes. Drain the noodles and set them aside. Once the chicken and potatoes are done, add the soaked noodles to the pot. Stir gently to combine, ensuring the noodles are submerged in the sauce to absorb the flavors.
If the sauce appears too thin, increase the heat slightly and allow it to reduce until it reaches your desired consistency. Taste the sauce and adjust the seasoning with more fine sea salt if needed. The sauce should be savory with a hint of sweetness from the soy sauce and a mild heat from the peppers.
Finish the dish by garnishing with fresh herbs of your choice, such as chopped green onions or cilantro, to add a burst of freshness. Serve the Andong Jjimdak family-style, straight from the pot, encouraging everyone to share and enjoy the communal experience.