Ingredients with Measurements:
- 2 lbs of chicken (thighs and drumsticks)
- 1 large onion, sliced
- 1 large potato, peeled and cut into chunks
- 1 large carrot, peeled and cut into chunks
- 1 cup of sliced shiitake mushrooms
- 1/2 cup of sliced scallions
- 1/2 cup of soy sauce
- 1/4 cup of sugar
- 1/4 cup of rice wine
- 1/4 cup of water
- 2 tbsp of minced garlic
- 2 tbsp of sesame oil
- 1 tbsp of sesame seeds
- 1 tbsp of gochugaru (Korean red pepper flakes)
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Mixing bowl
- Cutting board
- Knife
Step-by-step instructions:
1. Rinse the chicken and pat it dry with paper towels. Cut the chicken into bite-sized pieces and season with salt and pepper.
2. In a mixing bowl, combine soy sauce, sugar, rice wine, water, minced garlic, sesame oil, sesame seeds, and gochugaru. Mix well until the sugar is dissolved.
3. In a large pot or Dutch oven, add the chicken, onion, potato, carrot, and shiitake mushrooms. Pour the sauce over the ingredients and mix well.
4. Bring the pot to a boil over high heat. Once boiling, reduce the heat to low and cover the pot with a lid. Let it simmer for 30-40 minutes or until the chicken is fully cooked and the vegetables are tender.
5. Add the sliced scallions to the pot and mix well. Let it simmer for an additional 5 minutes.
6. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 40-50 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 25g
Protein: 35g
Sodium: 1500mg
Substitutions for ingredients:
- Chicken can be substituted with beef or pork.
- Shiitake mushrooms can be substituted with other types of mushrooms.
- Gochugaru can be substituted with red pepper flakes.
Variations:
- Add sliced bell peppers for extra color and flavor.
- Use honey instead of sugar for a sweeter taste.
- Add Korean glass noodles (dangmyeon) for a heartier meal.
Tips and tricks:
- Use a non-stick pot or Dutch oven to prevent sticking.
- Marinate the chicken in the sauce for a few hours for a deeper flavor.
- Adjust the amount of gochugaru according to your spice preference.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl with rice on the side.
Garnishes:
Garnish with additional sliced scallions and sesame seeds.
Pairings:
Pair with a light and refreshing salad or kimchi.
Suggested side dishes:
Serve with steamed rice and banchan (Korean side dishes).
Troubleshooting advice:
- If the sauce is too salty, add more water or sugar to balance the flavor.
- If the chicken is not fully cooked, let it simmer for a few more minutes.
Food safety advice:
- Make sure the chicken is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Andong Jjimdak is a popular Korean dish that originated in the city of Andong in the Gyeongsangbuk-do province. It was traditionally made with chicken, vegetables, and a spicy soy sauce-based marinade.
Flavor profiles:
Salty, sweet, savory, and slightly spicy.
Serving suggestions:
Serve hot with steamed rice and banchan (Korean side dishes).
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Region: Korean