Ingredients with Measurements:
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 large potato, peeled and cut into bite-sized pieces
- 1 large carrot, peeled and cut into bite-sized pieces
- 1 onion, sliced
- 4-5 dried shiitake mushrooms, soaked in water and sliced
- 2 cups water
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp honey
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 green onion, sliced
- 1 tbsp toasted sesame seeds
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a bowl, mix together soy sauce, sugar, honey, garlic, ginger, gochugaru, and sesame oil. Set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add chicken and stir-fry for 2-3 minutes until browned.
4. Add potato, carrot, onion, and shiitake mushrooms. Stir-fry for another 2-3 minutes.
5. Pour the sauce mixture and water into the wok. Bring to a boil.
6. Reduce heat to medium-low and simmer for 20-25 minutes until the chicken and vegetables are cooked through and the sauce has thickened.
7. Garnish with green onions and sesame seeds.
8. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for stir-frying
- Medium-low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 32g
- Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Shiitake mushrooms can be substituted with other types of mushrooms.
- Gochugaru can be substituted with red pepper flakes.
Variations:
- Add other vegetables such as zucchini, bell peppers, or cabbage.
- Use different types of meat or protein.
- Adjust the spiciness level by adding more or less gochugaru.
Tips and tricks:
- Soak the shiitake mushrooms in water for at least 30 minutes before slicing.
- Cut the chicken and vegetables into similar sizes for even cooking.
- Use a non-stick wok or skillet for easier clean-up.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove until heated through.
Presentation ideas:
- Serve in a large bowl or platter.
- Garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions and toasted sesame seeds.
Pairings:
- Serve with steamed rice and kimchi.
Suggested side dishes:
- Kimchi
- Steamed rice
- Pickled vegetables
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the chicken and vegetables are not cooked through, simmer for a few more minutes.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- 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.
Flavor profiles:
- Spicy, sweet, savory, and umami.
Serving suggestions:
- Serve hot with steamed rice and kimchi.
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Region: Korean