Andong is the name of a Korean city, and this special dish is a very famous food from that area. It is also popular with many people that visit Korea. The braised chicken and vegetables with the sauce will make you fall in love with the flavor. I love, love, love this food. It is not too difficult to make from scratch, but if you have access to Sempio’s Braised Chicken Sauce, you can take a shortcut and follow my recipe using Sempio’s sauce instead. Both are delicious. Many people wanted me to make this dish from scratch, so here it is.
Yield: 2-3 Servings
Short Korean Lesson: *^^*
- Jjim (찜) = Braised
- Dak (닭) = Chicken
Video Instructions
Main Ingredients
- About 2 lb Chicken
- 3 Cups Water
- 1½ oz Cellophane Noodles
- 1 Cup Potato
- 1 Cup Onion
- ½ Cup Carrot
- 2 Green Onions
- 1 Dried Red Hot Pepper
Sauce Ingredients
- 4½ Tbsp Soy Sauce
- 3 Tbsp Cooking Wine (or 3 Tbsp Water)
- 3 Tbsp Dark Brown Sugar
- 1½ Tbsp Minced Garlic
- 1½ tsp Sesame Oil
- ¼ tsp Black Pepper
- 2 Pinches Ginger Powder
Directions
Obtain about 2 pounds of chicken. I used chicken thighs, but you can use any cut of chicken. It tastes better with the skin and bones for this dish.
Cook the chicken for a very short time (about a minute) in boiling water. This step helps to remove some of the fat and other things from the chicken.
Drain the fatty water and set the chicken aside.
Soak about 1½ oz of cellophane noodles in hot water while you are preparing the other ingredients.
Add all of the ingredients for the sauce in a bowl: 4½ Tbsp soy sauce, 3 Tbsp cooking wine (or 3 Tbsp water), 3 Tbsp dark brown sugar, 1½ Tbsp minced garlic, 1½ tsp sesame oil, ¼ tsp black pepper, and 2 pinches ginger powder.
Place the cooked chicken in a wide bottomed pan. Pour the sauce and 3 cups of water on top of the chicken. Once it starts to boil, reduce the temperature to medium and cook for 15 minutes.
Meanwhile, cut the vegetables. Cut 1 cup worth of potato into 1 inch cubes. Slice 1 cup worth of onion and ½ cup worth of carrot into a ½ inch thickness. Cut 2 green onions and 1 dried hot pepper into ½ inch pieces. I like to use scissors to cut the dried pepper.
After the chicken has cooked for 15 minutes, add the potato, onion, carrot, and dried pepper into the pan and cook for about 10 to 12 minutes on medium-high: until all of the ingredients are almost cooked.
Add the drained noodles and green onions. Cook for 3 more minutes and then turn off the heat.
Garnish with some sesame seeds. It looks and tastes delicious. 
Enjoy!
hi aeri, can i use chicken breast for this recipe? thanks for your wonderful recipe!
hi Aeri! i was just wondering what the difference is between andong jjimdak and normal jjimdak?
thanks for your help! (:
I tried this with chicken wing and it taste delicious! It is not too sweet or salty, but the fragrance is just right. I used my local light soya sauce, so I added dark soya sauce to enhance the color and fragrance of soy. Thank you for sharing your recipe~~
THANK YOU SO MUCH for posting this recipe. I have been home from Korea for one year now and I have been craving Korean food so much. This was one of my favorite dishes while I lived there. Where I live there aren’t any Korean restaurants so I have to try to make them all on my own. I brought some of the noodles home with me so now I can make my own Jjimdak. Thanks again!
Nowadays, chicken is craved by both young and old. The mere fact that it is convenient and available; so many kinds of recipes can be made. All those narrated above are so easy to follow base on your instruction. I have to write them down and make a schedule for cooking. Once again, more power to you. :
Hi Aeri!
I tried making this in a regular pot and the soup did not dissolve at all. Is it because the pot I used wasn’t deep enough?
I love your blog!
Thank you for all the great recipes
hi Hannah,
Sorry what you mean.. didn’t dissolve at all.. you mean.. your ingredients.. (chicken and vegetables) didn’t get sauce flavor in it ??
Hi, Aeri,
We made this tonight for dinner, and it was wonderful! I halved the ingredients because there are only 2 of us at home. I also didn’t have any whole dried red pepper on hand, so I used about 1 tablespoon of red pepper flakes. Thank you for the recipe, and thanks to all those who requested it. (^_^)
Hi Aeri, I was one of the people who requested this. THANK YOU!! I’ll be having a korean cooking potluck with my friends, this sounds so good!
I’ve been hungry for this dish, and this recipe looks pretty easy to follow. Thanks for sharing it! I’m looking forward to trying it!
Hey Aeri
I made this dish, it was very yummy
we don’t have this type of noodles, we have here only rice noodle, can I use it
Thank you for your recipes
hi Tofee,
The texture for the noodle will be very different..but yes I think you can use rice noodles too. thanks
Omg! Andong Jjimdak! I had this in Korea and it was super duper spicy! Funny thing was that the noodles was spicier than the chicken. Hahaha. Do you think I can do without the sugar? My sister can’t take sugar.
hi Yuki,
Sweetness is important for the flavor of this dish.. so what she uses for her food instead of sugar.. maybe you can substitue that for this dish ???
Thank you, thank you! I am very happy you posted this recipe. I cannot eat gluten and have found that many sauces contain wheat. (I can’t find a gochujang without 밀
) My husband likes to cook on the weekends and makes jjim dak for me sometimes. He doesn’t know a recipe so just goes by trial and error. Now he has a recipe!
thank you!! I can’t get the sempio’s sauce, so this recipe is a great help
BTW I sent you the pics, check your messages on FB 
hi layping,
Yep.. try it.. DELICIOUS !!! hehe.. btw..I was going to send you message on FB.. In some reason I can’t see your pictures.. it’s not first time.. When other people sent me picture and video..I couldn’t see.. I think.. it’s my account.. my fb page has problem..anyway..I will try to figure out that.. thanks
yes both versions look delicious! will try this soon. how long will it last in the fridge? anyway thx and god bless u:)
hi Abir Muhuri,
thanks
You can keep until it goes bad (about a week)… but for taste, I will not go that long.. because.. I hate the old chicken flavor..and that noodle will be fluffy..so it’s best to eat for first day. or maybe next day…