Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 onion, sliced
- 2 carrots, sliced
- 1 potato, peeled and cut into bite-sized pieces
- 8 oz udon noodles
- 2 green onions, sliced
- 1 tbsp sesame seeds
- 1 tbsp vegetable oil
For the marinade:
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp rice wine
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tsp red pepper flakes
Special equipment needed:
- Large pot
- Skillet
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine all the marinade ingredients and mix well. Add the chicken and marinate for at least 30 minutes.
2. In a large pot, bring water to a boil and cook the udon noodles according to package instructions. Drain and set aside.
3. In a skillet, heat the vegetable oil over medium-high heat. Add the onion, carrots, and potato and stir-fry for 3-4 minutes.
4. Add the marinated chicken and stir-fry for another 5-6 minutes until the chicken is cooked through.
5. Add the cooked udon noodles to the skillet and stir-fry for another 2-3 minutes until everything is well combined.
6. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 40 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 12g
Carbohydrates: 58g
Protein: 28g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or tofu.
- Udon noodles can be substituted with any other type of noodles.
- Vegetables can be substituted with any other vegetables of your choice.
Variations:
- Add mushrooms or bell peppers for extra flavor.
- Use beef or pork instead of chicken.
- Add more red pepper flakes for a spicier dish.
Tips and tricks:
- Make sure to marinate the chicken for at least 30 minutes for maximum flavor.
- Cook the udon noodles separately to prevent them from getting mushy.
- Use a non-stick skillet to prevent sticking.
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 stovetop until heated through.
Presentation ideas:
Serve in a large bowl and garnish with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Serve with a side of steamed rice and a side salad.
Suggested side dishes:
Steamed rice and a side salad.
Troubleshooting advice:
- If the dish is too dry, add a splash of water or chicken broth.
- If the dish is too salty, add a little bit of sugar or honey.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Andong jjimdak is a popular Korean dish that originated in the city of Andong in the Gyeongsangbuk-do province. It is traditionally made with chicken, vegetables, and a spicy soy sauce-based marinade.
Flavor profiles:
Savory, sweet, and spicy.
Serving suggestions:
Serve hot and enjoy as a main dish.
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Region: Korean