Today, I'd like to introduce all of you participated here to
Andong jjimdak (steamed chicken of Andong)
which is one of the very famous Korean cuisine and how to make it.
Andong jjimdak is a variety of jjim (a Korean steamed or boiled dish),
which originated in the city of Andong, Gyeongsangbuk-do Province and is made with chicken, various vegetables marinated in a ganjang (Korean Soy Sauce) based sauce.
The name literally means "steamed chicken of Andong."
When you visit South Korea,you can see a lot of
specialty or chain stores which sell Korean steamed chickens,
among which Bongchu and Andong steamed chickens are the most popular,
so I would like to recommend you to try them if opportunities occur.
Pre Cut Whole Chicken (about 1~1.5 Kg)
Wash the chicken thoroughly. Soak in milk for 20 min.
This helps remove gamey smell but it is optional.
Season the chicken with ½ teaspoon of black pepper and
3 tablespoons of cheongju (Korean rice wine)
Cut 2~3 peeled medium sized potatoes into 1½ inch thick chunks
Slice 1 medium sized carrot into slices 1/8 inch thick.
cut 1 onion into bite size pieces
Dried red chili hot pepper and green chili peppers
We can't see it at the picture but It is better to put in green onions
Cellophane Noodles & Rice Cake
Soak Cellophane noodles in water for 20 min.
Then, drain water in a strainer.
Sauce Ingredient
1½ Tbsp Minced Garlic
4½Tbsp Soy Sauce
1 Tbsp Dark Brown Sugar
2 Tbsp Jo-chung(Grain Syrup) or Honey
1½ tsp Sesame Oil
¼ tsp Black Pepper
2 Pinches Ginger Powder
3 Tbsp Korea Rice Wine
( you can use white wine instead.)
Slightly bake the chicken one more time
on parchment paper to remove
on parchment paper to remove
the excess fat or slightly poach the chicken in water.
Drain the fatty oil and set the chicken aside.
Drain the fatty oil and set the chicken aside.
This way, the excess fat is removed and hence a lighter taste.
Place the cooked chicken in a wide bottomed pan.
Pour the sauce and 3 cups of water on top of the chicken.
Once it starts to boil, reduce the temperature to medium and cook for 10 minutes.
After the chicken has cooked for 10 minutes, add the potato, onion, carrot, and dried pepper, rice cake into the pan and cook for about 10 to 15 minutes on medium-high:
until all of the ingredients are almost cooked.
Add the drained noodles
Cook for 3 more minutes and then turn off the heat.
Pour the sauce and 3 cups of water on top of the chicken.
Once it starts to boil, reduce the temperature to medium and cook for 10 minutes.
After the chicken has cooked for 10 minutes, add the potato, onion, carrot, and dried pepper, rice cake into the pan and cook for about 10 to 15 minutes on medium-high:
until all of the ingredients are almost cooked.
Cook for 3 more minutes and then turn off the heat.
Transfer to a serving plate and garnish with some
sesame seeds over top before serving.
