Sharing is caring – Andong Jjimdak!

Jjimdak on a platter. The biggest restaurant chain here is simply called "Andong Jjimdak."

I just had dinner with my friend, Soyoung-unni. She and I met back in California when I was looking for a Korean language partner; Soyoung was in Los Angeles for a one-year internship and was looking for local friends. We hung out most of the weekends she was there, and now that I am in Seoul we’ve had the chance to see each other a few times.

This weekend we decided to cook dinner together, trading dishes and recipes. Soyoung hasn’t cooked much in the past, but she’s starting to gain interest and taught me how to make Pajirak Miyeok-guk (바지락 미역국), seaweed soup with clams. With her technique and style of making the dish, it came out having a milky light-green color and a clear, oceany flavor.

For her, I made Andong Jjimdak (안동찜닭), a chicken dish braised in a sweet and spicy soy-sauce-based sauce that includes vegetables and glass noodles. Andong is the region it originates from; jjim means steamed and dak is chicken. It was one of my favorite dishes when I first came to Korea three years ago, and I was sooo excited to learn how to make it with my Korean language class when we had a cooking session a few months ago.

My Sogang classmates and I cooked andong jjimdak (안동찜닭), haemul pajeon (해물파전) and kimbap (김밥) together at the Rinnai Institute, and were given recipes for the former two at the end of the cooking class. Since then, I tried making jjimdak once before with my friend Grace, but the dish came out a little funky – reddish with noodles that had swallowed up all the sauce! I’m a lot happier with how it came out this time and wanted to share the recipe with all of you ^___^ Surprisingly, this is one Korean dish that hasn’t made it to Los Angeles yet; I always felt its absence quite keenly. Anyone wanna start up a jjimdak restaurant with me? ;D

안동찜닭 / Andong Jjimdak

Jjimdak, homestyle!

재료 Ingredients:
닭 (700g 한마리)
One whole chicken
생강 1 톨, 식용유 2 TB, 건고추
1 knob of ginger, 2 TB cooking oil, whole dried red peppers

감자 1개, 양파 1/2개, 당근 1/2개, 청양고추 1개, 대파 1/4개
1 potato, 1/2 an onion, 1/2 a carrot, 1 green pepper, 1/4 giant green onion
당면 불린 것 50g, 떡 50g
50 g sweet potato glass noodles, 50g of sliced rice cake
찜양념장 Sauce:
간장 4 TB, 설탕 2 TB, 물엿 3 TB, 통깨 2 ts, 후추 약간, 다진 마늘 1/2 TB, 물 3-4 c, 참기름 1 TB
4 TB soy sauce, 2 TB sugar, 3 TB rice syrup, 2 ts roasted sesame seeds, a dash of pepper, 1/2 TB minced garlic, 1 TB sesame oil, 3-4 cups water

**I realized that the ingredients in the recipe are for a fairly small serving, and it’s easy to double everything, especially the vegetables (see note below). The following instructions are based on the original recipe in Korean, provided at bottom of post.**

1. It’s easiest to prepare everything first. Mix the sauce by putting all the flavorings and spices in a measuring cup and add water up to the 3-cup mark, or the 4-cup mark if you like more soupy sauce. If you don’t have rice syrup, that’s okay, but you’ll need to put in an extra tablespoon of sugar or honey.
2.  If not done already, cleanly trim and cut up whole chicken into stew pieces.
3. Put the glass noodles to soak in a bowl of cold water.
4. Cut ginger into thin slices and the dried red pepper into pieces about 1 cm long; put in a small bowl. Peel carrots and potatoes; chop roughly into ~1/2-3/4-in slices and put aside. Cut onion into medium slices and chop large green onion into ~2-in long chunks; place to side.
5. Heat up oil in pan. Once hot, add in ginger and dried red pepper and stir fry for a minute or so.
6. Once the ginger and pepper are fragrant, add in the chopped chicken. Let the skin and sides lightly brown, but don’t cook all the way through.
7. Add in half the sauce and cook for a few minutes, until the sauce thickens. Remove from heat and, if desired, take out pepper and ginger pieces.
8. Place carrots and onions in a large pot. Add enough water to about cover the vegetables. Add chicken and sauce from pan on top; heat to boil.
9. Once the liquid has reduce to about half, add in the onion and large green onion, as well as the (drained) glass noodles and rice cake. Also stir in half of the remaining sauce.
10. When the  liquid has gone down to ~1/3 of the original amount, add in the rest of the sauce mixture. Stir and turn off heat. You can drizzle in a little more sesame oil if so desired.

One more note: For tonight’s dinner, I bought a 6500원 chicken, which is probably 1-1.5 kg. I used ~two fingers of ginger, three dried red peppers, two potatoes, one onion, one big carrot, no green peppers :X and one whole giant green onion. I forgot the ddeok, the rice cake. Though I seem to have doubled the first group of ingredients, the sauce came out fine for that amount, though it was a little on the soupy side. Next time I may try doubling the sauce flavorings and only adding water up to the three cup mark though. I also want to try cooking the whole dish in the pan instead of transferring and boiling in the stew pot.

As Koreans say, jjajjannn~! Our homemade meal.

Original Instructions in Korean

1. 닭은 깨끗이 손질해서 칼집을 넣어 놓는다.
2. 당면을 찬물에 불려둔다.
3. 감자, 당근은 밤톨 크기로 썰어 모서리를 깎고 건고추는 1cm 어슷썰기 한다, 생강은 편으로 썰고 대파는 어슷썬다.
4. 팬에 식용유를 넣고 건고추와 생강을 넣고 향신기름을 만들 후 닭을 넣고 노릇하게 익혀준다.
5. 양념장을 만들어 1/2를 닭에 재워둔다.
6. 냄비에 물을 붓고 (닭이 잠길 정도) 양념 된 닭과 감자, 당그을 넣고 끓인다.
7. 국물이 반쯤 되면 양파와 대파, 당면, 떨을 넣고 나머지 양념장 반을 넣는다.
8. 국물이 1/3정도 남이면 남은 양념장으로 간을 맞추고 참기름을 조금 넣어 마무리 한다.


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