Andong jjimdak

Name: Andong jjimdak
Prep time: 30 min
Cook time: 1 h 1 min
Total time: 1 h 31 min
Cuisine: Korean
Ingredients: 1000 g Chicken, cut into large pieces; 100 ml Soy sauce; 120 g Glass noodle, dry; 400 g Potato, peeled and cut into 4 cm chunks; 160 g Carrot, cut into thick slices; 6 g Dried chili, snipped; 24 g Garlic, minced; 35 g Sugar; 1 tbsp Sesame oil; 1 tbsp Vegetable oil; 1 tsp Black pepper, ground; 700 ml Water

Andong jjimdak · ready in 1 h 31 min · 4 servings · 854 kcal per serving · medium · 12 ingredients

This Andong style braise turns chicken, soy sauce, potatoes, carrots, dried chili, and glass noodles into a glossy sweet and savory Korean comfort dish.

Prep: 30 min
Cook: 1 h 1 min
Total: 1 h 31 min
Serves: 4
kcal: 854
Difficulty: medium

Korean Main dishes Soups Dairy-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

1000 gChicken, cut into large pieces
100 mlSoy sauce
120 gGlass noodle, dry
400 gPotato, peeled and cut into 4 cm chunks
160 gCarrot, cut into thick slices
6 gDried chili, snipped
24 gGarlic, minced
35 gSugar
1 tbspSesame oil
1 tbspVegetable oil
1 tspBlack pepper, ground
700 mlWater

Equipment

stovetop, heavy pot, mixing bowl, knife, cutting board, tongs, measuring jug, spoon, lid, colander, serving bowl

Instructions

Mise en place
Gather all ingredients, measure them, and set out a heavy pot, bowl, knife, board, tongs, measuring jug, and spoon. · 10 min
What to look for: All ingredients and tools are within reach.
Soak noodles
Soak glass noodles in cool water until flexible while you cut the potato and carrot into large pieces. · 20 min
What to look for: Noodles bend easily and vegetables are evenly cut.
Brown chicken
Heat vegetable oil in a heavy pot, add chicken, and brown the surfaces lightly without cooking through. · 8 min
What to look for: Chicken has pale golden patches on several sides.
Build braising sauce
Add soy sauce, water, sugar, garlic, black pepper, and dried chili, then stir to dissolve the sugar. · 3 min
What to look for: Liquid is dark brown and the sugar is dissolved.
Simmer chicken
Bring the pot to a boil, lower to a steady simmer, cover, and braise until the chicken is nearly tender. · 25 min
When it is done: Chicken should be close to 74°C / 165°F before the vegetables are added.
Add vegetables
Add potato and carrot, keep simmering uncovered, and turn pieces gently so the sauce coats everything. · 15 min
When it is done: Chicken must reach 74°C / 165°F at the thickest piece.
Finish glass noodles
Drain glass noodles, add them to the pot, and simmer until glossy, tender, and filled with sauce. · 8 min
When it is done: Chicken remains at or above 74°C / 165°F before serving.
Serve hot
Stir in sesame oil, toss gently, and serve hot in deep bowls with chicken, vegetables, noodles, and sauce in each portion. · 2 min
What to look for: The dish is glossy, steamy, and evenly portioned.

Nutrition (per serving)

kcal	854
Protein	51 g
Carbohydrates	61 g
of which sugars	12 g
Fat	44 g
of which saturated	11 g
Fibre	4 g
Sodium	1748 mg

Nutri-ScoreB

Allergens

Contains: gluten, soybeans, sesame, soy

Storage and reheating

Fridge: up to 3 days
Freezer: not recommended
Warm gently on the stovetop with a little water until the sauce loosens and the chicken is hot throughout.

Ingredient substitutions

Chicken

Chicken thigh: Use bone in pieces for a richer braise.

Soy sauce

Reduced sodium soy sauce: Use the same amount and taste before serving.

Glass noodle

Sweet potato glass noodle: This is the classic noodle used for the glossy texture.

Potato

Waxy potato: Holds its shape well during braising.

Carrot

Potato: Use only if carrot is unavailable, though the dish will be less sweet.

Dried chili

Black pepper: Use when dried chili is unavailable, but expect less chili aroma.