Entree: South Korea – Gyeongsang – 안동찜닭 ➤ Andong jjimdak (Braised Andong-style chicken with vegetables and sweet soy-based sauce and glass noodles)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 8 oz (225 g) dangmyeon (sweet potato glass noodles)
- 2 medium potatoes, cut into large chunks — about 12 oz (340 g)
- 2 medium carrots, cut into 1/2-inch slices — about 8 oz (225 g)
- 1 large onion, cut into wedges — about 10 oz (285 g)
- 6 green onions, cut into 2-inch (5 cm) lengths
- 6 garlic cloves, minced — about 1.5 oz (45 g)
- 1 tbsp (15 ml) grated fresh ginger
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) dark soy sauce or reduced-sodium soy sauce for color
- 1/4 cup (60 ml) brown sugar, packed
- 2 tbsp (30 ml) mirin or rice wine
- 2 tbsp (30 ml) sesame oil
- 3 tbsp (45 ml) neutral oil (vegetable or canola)
- 2 cups (480 ml) water or low-sodium chicken stock
- 4 dried red chilies or 2 fresh green chili peppers, sliced (optional, adjust to heat preference)
- 1 tsp (5 g) whole black peppercorns or 1/2 tsp (1 g) ground black pepper
- 4 dried shiitake mushrooms, rehydrated and sliced (optional)
- 1 tbsp (9 g) toasted sesame seeds
- Salt to taste

Instructions

1. Rinse and pat the chicken pieces dry. Soak dangmyeon in warm water until pliable, drain and set aside. If using dried shiitake, rehydrate in warm water, slice, and reserve soaking liquid.
2. In a large pot or deep skillet, heat 3 tbsp (45 ml) neutral oil over medium-high heat. Add chicken pieces skin-side down and brown lightly on all sides, working in batches if needed, about 6–8 minutes. Remove and set aside.
3. Reduce heat to medium, add onion, garlic, and ginger to the pot and sauté 3–4 minutes until softened and aromatic. Add carrots, potatoes, and sliced shiitake and cook 2–3 minutes.
4. Return chicken to the pot. Add soy sauce, dark soy sauce, brown sugar, mirin, sesame oil, whole black peppercorns, dried chilies or sliced fresh chilies, and 2 cups (480 ml) water or stock. If you reserved shiitake soaking liquid, add up to 1/4 cup (60 ml) for extra flavor.
5. Bring to a simmer, then reduce heat to low, cover, and braise for 20–25 minutes until potatoes are tender and chicken is cooked through. Skim fat or foam as needed.
6. Add the soaked dangmyeon to the pot, pressing them gently into the sauce. Continue to simmer uncovered for 5–8 minutes until noodles absorb sauce and everything is well combined. Adjust seasoning with salt or a splash more soy sauce if needed.
7. Stir in green onions and simmer 1 more minute. Turn off heat and drizzle with an extra 1 tsp (5 ml) sesame oil.
8. Transfer to a serving platter, sprinkle with toasted sesame seeds and additional sliced green onion. Serve hot with steamed rice.