Ingredients with Measurements:
- 2 lbs bone-in chicken thighs, skin removed
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1-inch ginger, grated
- 1 cup sliced carrots
- 1 cup sliced potatoes
- 1 cup sliced shiitake mushrooms
- 1 cup sliced scallions
- 1 cup water
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup brown sugar
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 1 tsp cornstarch
- 1 tbsp water
Special equipment needed:
- Large pot or Dutch oven with a lid
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
3. Add the onion, garlic, and ginger to the pot and sauté for 2-3 minutes until fragrant.
4. Add the carrots, potatoes, shiitake mushrooms, and scallions to the pot and sauté for another 2-3 minutes.
5. In a separate bowl, whisk together the water, soy sauce, mirin, brown sugar, sesame oil, black pepper, and red pepper flakes.
6. Pour the sauce over the vegetables in the pot and stir to combine.
7. Add the chicken back to the pot and spoon the sauce over the chicken.
8. Cover the pot with a lid and reduce the heat to low. Simmer for 30-40 minutes until the chicken is cooked through and the vegetables are tender.
9. In a small bowl, whisk together the cornstarch and water to make a slurry.
10. Remove the chicken and vegetables from the pot and set aside.
11. Increase the heat to medium-high and add the cornstarch slurry to the sauce in the pot. Stir constantly until the sauce thickens, about 2-3 minutes.
12. Return the chicken and vegetables to the pot and stir to coat in the thickened sauce.
13. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 12g
Carbohydrates: 40g
Protein: 30g
Sodium: 1500mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Shiitake mushrooms can be substituted with button mushrooms or portobello mushrooms.
Variations:
- Add sliced bell peppers or zucchini to the vegetables.
- Use beef or pork instead of chicken.
- Add a tablespoon of gochujang for a spicy kick.
Tips and tricks:
- Remove the skin from the chicken thighs to reduce the fat content.
- Use low-sodium soy sauce to reduce the sodium content.
- Cut the vegetables into similar sizes for even cooking.
- Use a slotted spoon to remove the chicken and vegetables from the pot to prevent them from falling apart.
- Let the dish rest for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Store the leftover Braised Andong Jjimdak in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Braised Andong Jjimdak in a pot over low heat until heated through.
Presentation ideas:
Serve the Braised Andong Jjimdak in a large bowl with rice on the side. Garnish with sliced scallions and sesame seeds.
Garnishes:
Sliced scallions and sesame seeds
Pairings:
Steamed rice, kimchi, pickled vegetables
Suggested side dishes:
Steamed vegetables, stir-fried noodles, Korean pancakes
Troubleshooting advice:
- If the sauce is too thin, increase the heat and simmer for a few more minutes until it thickens.
- If the chicken is not cooked through, simmer for a few more minutes until it reaches an internal temperature of 165°F.
Food safety advice:
- Use a meat thermometer to ensure the chicken is cooked through.
- Wash your hands and all utensils and surfaces after handling raw chicken.
Food history:
Andong Jjimdak is a popular Korean braised chicken dish that originated in the city of Andong in the Gyeongsangbuk-do province. It was traditionally made with soy sauce, sugar, and vegetables, and was served to guests during special occasions.
Flavor profiles:
Savory, sweet, umami, slightly spicy
Serving suggestions:
Serve the Braised Andong Jjimdak with steamed rice and pickled vegetables for a complete Korean meal.
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Region: Korean