Andong jjimdak
Andong jjimdak is a delicious Korean dish that originates from the city of Andong in South Korea. It's a flavorful and hearty dish made with bone-in chicken, various vegetables like carrots, potatoes, and onions, and a special soy-based sauce. The dish is typically simmered until the chicken becomes tender and the flavors of the sauce blend beautifully with the ingredients. Andong jjimdak is often enjoyed with a side of rice.
Ingredients
- 3 1/2 pounds chicken bone-in (preferably drumsticks and thighs)
- 2 medium-sized potatoes cut into chunks
- 2 carrots sliced
- 1 onion sliced
- 3-4 green onions chopped
- 4-5 dried shiitake mushrooms soaked and sliced
- 4 cloves garlic minced
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 cup water
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons honey or sugar
- 1 tablespoon gochujang (Korean red chili paste) - optional for added spice
- Sesame seeds for garnish
Instructions
- Heat the vegetable oil in a large pot or deep skillet over medium heat.
- Add the minced garlic and sauté for a minute until fragrant.
- Add the chicken pieces to the pot and cook until they are slightly browned on all sides.
- In a separate bowl, mix together the water, soy sauce, oyster sauce, honey (or sugar), and gochujang (if using) to make the sauce.
- Pour the sauce into the pot with the chicken and mix well.
- Add the potatoes, carrots, mushrooms, and onions to the pot, ensuring they are evenly distributed.
- Cover the pot and simmer over medium-low heat for about 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
- Stir occasionally to prevent sticking and ensure even cooking.
- Once cooked, drizzle the sesame oil over the dish and give it a final stir.
- Garnish with chopped green onions and sesame seeds.
- Serve hot with steamed rice and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 710kcal (36%)Carbohydrates: 26g (9%)Protein: 46g (92%)Fat: 46g (71%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 10gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 259mg (86%)Sodium: 893mg (39%)Potassium: 1004mg (29%)Fiber: 3g (13%)Sugar: 9g (10%)Vitamin A: 3670IU (73%)Vitamin C: 19mg (23%)Calcium: 54mg (5%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
