Andong Jjimdak

🛒 Ingredients

• Chicken, bone-in, skin-on, cut into pieces 300 g · 600 kcal
• Korean Glass Noodles (Dangmyeon) 25 g · 88 kcal
• Potatoes 75 g · 58 kcal
• Carrots 25 g · 10 kcal
• Onion 38 g · 15 kcal
• Green Bell Pepper 38 g · 10 kcal
• Red Bell Pepper 38 g · 10 kcal
• Dried Shiitake Mushrooms 8 g · 26 kcal
• Green Onions 13 g · 4 kcal
• Garlic, minced 10 g · 15 kcal
• Ginger, minced 5 g · 4 kcal
• Soy Sauce 30 g · 24 kcal
• Brown Sugar 15 g · 58 kcal
• Sesame Oil 7 g · 61 kcal
• Black Pepper 1 g · 2 kcal
• Dried Red Chili Peppers (optional) 1 g · 4 kcal
• Water 125 g · 0 kcal

👨‍🍳 Instructions

1. Soak glass noodles in warm water for 30 minutes. Meanwhile, prepare the chicken: rinse well and blanch in boiling water for 5 minutes, then drain and rinse again to remove impurities.
2. Combine soy sauce, brown sugar, minced garlic, minced ginger, black pepper, and sesame oil in a bowl to make the sauce. Set aside.
3. In a large pot, add the blanched chicken and water. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add potatoes, carrots, onion, and dried red chili peppers (if using) to the pot. Pour in the prepared sauce. Stir well to combine.
5. Cover and simmer for another 15-20 minutes, or until the chicken and vegetables are tender.
6. Drain the soaked glass noodles and add them to the pot along with the green bell pepper, red bell pepper, and rehydrated shiitake mushrooms.
7. Cook for another 5-7 minutes, stirring occasionally, until the noodles are soft and translucent, and the sauce has thickened slightly.
8. Stir in the green onions just before serving. Serve hot, optionally garnished with extra sesame seeds.