Andong Style Jjimdak (Korean Braised Chicken)
Author: 
Recipe type: Main
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 2 to 3
 
Ingredients
Marinade
  • 300g boneless chicken leg (dice into bite size - about 1 inch by 1 inch)
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
Jjimdak Sauce
  • 1 tablespoon dark soya sauce
  • 1 tablespoon light soya sauce
  • 1 tablespoon rice wine
  • 1 tablespoon oyster sauce
  • 1 teaspoon Sugar (Omit if using caramelised Dark Soy Sauce which is slightly sweetened)
Others
  • 60g korean sweet potato noodle (soaked in water)
  • 30g spring onions (about 2 stalks - cut into 2 inches in length)
  • 100g potato (about 1 medium potato - slice into 1 cm in thickness)
  • 70g carrot (abt. 1 medium carrot - slice into 1 cm in thickness)
  • 100g sliced onion (about 1 big onion)
  • 150g cabbage (cut into 1 inch in width)
  • 2 cm ginger (Slice thinly)
  • 1 tablespoon minced garlic
  • 4 pieces dried chilies
  • 2 pieces small red chili - chili padi (slice for extra heat)
  • 1 Tablespoon oil
  • 300ml water
Thickening agent (optional)
  • ½ tablespoon cornflour
  • ½ tablespoon water
Garnishes
  • 2 tablespoon sesame oil
  • spring onions (1 cm in length)/ thinly sliced leek
  • 80g Shredded Mozzarella Cheese
Instructions
Marinade Chicken - In advance
  1. Add the ingredients for marination of chicken in a mixing bowl.
  2. Mix until combine and marinate for at least an hour, best overnight
Cooking the Jjimdak
  1. Combine the sauces for the jjimdak sauce in a small bowl and set aside.
  2. Heat the oil in a large saucepan over high heat.
  3. Add in minced garlic, onions, dried chili and ginger. Saute until fragrance and onions soften.
  4. Add in carrot, potatoes, cabbage and continue to stir fry for another 3 minutes
  5. Add in marinated chicken and continue to stir fry until the outer layer of the chicken is cooked.
  6. Add in drained sweet potato noodles, spring onions, 300 ml of water and jjimdak sauce.
  7. Bring to boil under medium high heat
  8. Lower the heat to medium heat and continue to cook for another 10 minutes until the sauce slightly thicken, noodles translucent, carrot & potatoes soften. Cover the pan with a lid to prevent excessive evaporation of the water.
Thickening of the gravy
  1. In a separate bowl, mix the corn flour and water.
  2. Slowly add in the corn flour mixture until the gravy reaches your desired consistency. The gravy for this dish will not be too thick.
Plating
  1. Remove the pot of goodness from the heat and serve in on a big plate.
  2. {Optional} Sprinkle mozzarella cheese and blow torch the cheese to allow it to melt.
  3. Drizzle with sesame oil and top with chopped spring onions/leek before serving.
  4. Serve with bowls of piping hot rice
Notes
This portion can serve about 2 to 3 people if you only have this dish and rice. It can serve more people as part of a meal
Recipe by eckitchensg at http://eckitchensg.com/2015/08/andong-style-jjimdak-korean-braised-chicken/