0 from 9 votes
Korean Braised Chicken (Andong Jjimdak)
Andong jjimdak is a delicious Korean braised chicken dish made with tender chicken, vegetables, and chewy sweet potato noodles. Braised in a savory soy sauce blend with a touch of sweetness and spice, it’s a comforting, flavorful meal perfect for sharing.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6 people
Calories: 755 kcal
Course:
Main Course , Dinner
Cuisine:
Korean
Ingredients
- 6 oz (170g) Korean glass noodles (dangmyeon)
- 3 lb (1.3 kg) whole chicken, cut up into pieces or boned chicken thighs and drumsticks
- 5-8 dried red chilies
- 2/3 cup (160 ml) soy sauce
- 2 tbsp oyster sauce
- 1 cup water
- 3 cloves garlic minced
- 1 tsp minced fresh ginger
- 4-6 tbsp dark brown sugar
- 2 tsp cocoa powder
- 4 tbsp Korean corn syrup optional
- 1 tsp black pepper
- 1 onion sliced
- 2 carrot diced into large chunks
- 2 medium potatoes sliced into 1/2-inch disks
- 1-2 fresh green chili sliced, optional
Instructions
- Soak the sweet potato noodles in hot water and set aside until ready to use.
- Bring a large pot of water to boil. Add chicken pieces and boil for 2-3 minutes. Drain the chicken and discard the water. Return the chicken to a braising pot and add the dried chilies.
- In a medium mixing bowl, combine soy sauce, oyster sauce, water, garlic, ginger, dark brown sugar, cocoa powder, corn syrup (if using), and pepper. Pour over on the chicken and chilies.
- Bring the chicken mixture to a gentle boil. Cover and simmer over medium-low heat for 20 minute. Add the onion and carrots to the chicken and continue to simmer for 10 minutes, covered.
- Add the potatoes and fresh chili, and cook until they are tender, about 10 minutes, with a lid half open.
- When the chicken and vegetables are just tender, drain the sweet potato noodles from the soaking water and add to the chicken. Raise the heat to medium-high and continue to cook until the noodles are tender yet chewy, about 3-5 minutes, uncovered.
- Remove the pot from the heat and let the stew sit for 5 minutes before you serve. Serve warm with rice.
Cup of Yum
Nutrition Information
Calories
755kcal
(38%)
Carbohydrates
63g
(21%)
Protein
47g
(94%)
Fat
34g
(52%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
7g
Monounsaturated Fat
14g
Trans Fat
0.2g
Cholesterol
170mg
(57%)
Sodium
1852mg
(77%)
Potassium
915mg
(26%)
Fiber
3g
(12%)
Sugar
22g
(44%)
Vitamin A
3828IU
(77%)
Vitamin C
22mg
(24%)
Calcium
72mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 755
% Daily Value*
| Calories | 755kcal | 38% |
| Carbohydrates | 63g | 21% |
| Protein | 47g | 94% |
| Fat | 34g | 52% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 170mg | 57% |
| Sodium | 1852mg | 77% |
| Potassium | 915mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
| Vitamin A | 3828IU | 77% |
| Vitamin C | 22mg | 24% |
| Calcium | 72mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.