How to Make Andong Jjimdak (Traditional & Healthy Version)
Andong Jjimdak (안동찜닭) is a renowned Korean braised chicken dish, originating from the city of Andong in Gyeongsangbuk-do province. This savory stew features tender chicken, glass noodles, and a medley of vegetables simmered in a soy-based sauce. The balance of sweet, salty, and mildly spicy flavors makes it a beloved comfort food across Korea. Traditionally, Andong Jjimdak is enjoyed family-style, accompanied by various banchan (side dishes) such as kimchi and pickled radish, which add harmony and contrast to the meal. The dish’s roots are deeply tied to Andong’s culinary heritage, where it was crafted as a hearty, nourishing meal for gatherings and celebrations. Its popularity has grown nationwide, with jjimdak restaurants found throughout Korea. The combination of lean protein, complex carbohydrates, and fiber-rich vegetables makes Andong Jjimdak a wholesome choice. The sauce is infused with aromatics like garlic and ginger, boosting both the flavor and nutritional profile. Enjoying Andong Jjimdak at home not only brings the essence of Korean home cooking to your table but also allows you to appreciate the role of fermented foods and the communal spirit of Korean dining. The interplay of flavors pairs beautifully with classic fermented banchan, creating a meal that is both satisfying and balanced.
Ingredients
- 300g Chicken thigh (boneless, skinless) (닭다리살)
- 60g Glass noodles (Dangmyeon (당면))
- 1 medium (120g) Potato (peeled, cut into chunks)
- 1 small (60g) Carrot (sliced)
- 1 small (70g) Onion (quartered)
- 4 Shiitake mushrooms (sliced, 표고버섯)
- 3 tbsp Soy sauce (low-sodium preferred)
- 2 tsp Minced garlic (다진마늘)
- 1 tsp Fresh ginger (grated)
- 1 tbsp Korean rice syrup (or honey)
- 1/4 tsp Black pepper
- 2 Dried red chili peppers (optional, for mild heat)
- 2 Scallions (chopped, 파)
- 1 tsp Sesame oil
Step-by-step instructions
Step 1 · Soak the glass noodles (dangmyeon) in warm water for 10 minutes unt...
Soak the glass noodles (dangmyeon) in warm water for 10 minutes until softened. Drain and set aside.
Step 2 · Cut the chicken into bite-sized pieces
Cut the chicken into bite-sized pieces. Prepare all vegetables: peel and chop potato, slice carrot and mushrooms, and quarter the onion.
Step 3 · In a large pan
In a large pan, add chicken, soy sauce, minced garlic, ginger, black pepper, and rice syrup (or honey). Stir to coat evenly. Let marinate for 5 minutes.
Step 4 · Add 1 cup of water to the pan with chicken
Add 1 cup of water to the pan with chicken. Bring to a boil over medium heat, then reduce to simmer. Add potatoes, carrots, and dried chili peppers (if using). Cover and cook for 8 minutes.
Step 5 · Add onions
Add onions, mushrooms, and soaked noodles. Stir gently, cover, and cook for another 5 minutes until everything is tender and the sauce thickens.
Step 6 · Finish with sesame oil and chopped scallions
Finish with sesame oil and chopped scallions. Toss well and simmer uncovered for a final 2 minutes to blend flavors.
Step 7 · Serve hot with a side of steamed rice and banchan such as kimchi or...
Serve hot with a side of steamed rice and banchan such as kimchi or pickled radish.
Why this recipe is healthy
This recipe is a healthy choice due to its balanced macronutrients—lean protein, complex carbs, and essential fats from sesame oil. Using plenty of vegetables increases the fiber and micronutrient content, supporting digestion and satiety. The minimal added sugar and use of low-sodium ingredients make it suitable for those watching their calorie and sodium intake.
A note on tradition
Andong Jjimdak is a signature dish from Andong, a region celebrated for its culinary traditions. The dish is often served during family gatherings, local festivities, and as a hearty meal after a long day. Its communal serving style reflects Korean dining customs, where sharing food and banchan fosters connection and balance at the table.