Photograph of the finished Andong jjimdak

Korea · Gà hầm nước tương Andong

Andong jjimdak

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 2.2 lb
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Sugar Sugar 1.4 oz
  • Photograph of Glass noodles Glass noodles 5.6 oz
  • Photograph of Potato Potato 14.1 oz
  • Photograph of Carrot Carrot 7.1 oz
  • Photograph of Onion Onion 2
  • Photograph of Chilli Chilli 2
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Ginger Ginger 0.6 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Cut the chicken thighs into bite-sized pieces, blanch them in boiling water for 3 minutes, then rinse off any foam.
  2. 2 Soak the mung bean vermicelli in cold water for 20 minutes until soft, then drain.
  3. 3 Mix soy sauce with sugar, minced garlic, minced ginger, and a bowl of water to make the broth.
  4. 4 Add the chicken, potatoes, and carrots to the pot along with the broth, bring to a boil, then reduce the heat and simmer for 25 minutes.
  5. 5 Add the onions and chopped dried chilies, and cook for another 5 minutes until the sauce thickens.
  6. 6 Add the vermicelli to the pan and stir-fry for 3 minutes until it absorbs the sauce. Sprinkle with chopped scallions and pepper, then serve in a deep dish.

With an appliance

  • Pressure cooker 45 min

    Replace step 4: high-pressure cooking for 8 minutes, then quickly release the pressure; the vermicelli from step 6 should still be in the pot with the lid open, and pressure cooking will soften it.

Start cooking