Name: Andong Jjimdak
Prep time: 16 min
Cook time: 80 min
Total time: 96 min
Yield: 5 servings
Cuisine: Korean
Ingredients: 1000 g boneless chicken thighs; 150 g sweet potato starch noodles; 500 g potato; 150 g carrot; 150 g onion; 200 g button mushrooms; 2 pcs green chili pepper; 6 pcs dried red chili pepper; 6 cloves garlic; 20 g ginger; 60 ml soy sauce; 30 ml oyster sauce; 15 g black soybean paste (chunjang); 50 g brown sugar; 60 ml vegetable oil; 500 ml water; 10 ml sesame oil; 10 g sesame seeds; 3 stalks green onion; 1 to taste salt; 1 to taste black pepper

Ingredients

boneless chicken thighs1000 g

sweet potato starch noodles150 g

potato500 g

carrot150 g

onion150 g

button mushrooms200 g

green chili pepper2 pcs

dried red chili pepper6 pcs

garlic6 cloves

ginger20 g

soy sauce60 ml

oyster sauce30 ml

black soybean paste (chunjang)15 g

brown sugar50 g

vegetable oil60 ml

water500 ml

sesame oil10 ml

sesame seeds10 g

green onion3 stalks

salt1 to taste

black pepper1 to taste

Instructions

Soak the sweet potato glass noodles in cold water for 40 minutes until softened. Cut the chicken thighs into pieces about 5 cm and toss with salt and black pepper.

Mix together the soy sauce, oyster sauce, black soybean paste (chunjang), brown sugar, minced garlic and ginger, and 500 ml water.

Heat vegetable oil in a wide pot or wok over medium heat. Add the dried red chili peppers and fry for about 20 seconds until the oil becomes fragrant; remove the peppers.

Add the chicken thighs to the hot oil and fry for 3 minutes, then flip and cook for another 3 minutes until lightly browned on the surface.

Pour in the sauce, add the potatoes and onion, cover and braise for 10 minutes over medium-high heat.

Add the carrots, button mushrooms, green chili pepper, the fried dried chili and the drained noodles. Stir and braise for another 5–7 minutes over medium heat, until the noodles turn translucent and the potatoes are soft; add a splash of water if needed.

Remove from heat, stir in sesame oil, sprinkle with sesame seeds and green onion, and serve immediately.

Andong Jjimdak

Ingredients

Instructions

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