Ingredients with Measurements:
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 2 cups sliced carrots
- 2 cups sliced potatoes
- 1 cup sliced onions
- 1 cup sliced scallions
- 1 cup sliced shiitake mushrooms
- 1 cup sliced zucchini
- 1 cup sliced bell peppers
- 1 cup water
- 1/2 cup soy sauce
- 1/4 cup rice wine
- 1/4 cup brown sugar
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 1 tbsp cornstarch
- 1 tbsp water
Special equipment needed:
- Large pot or Dutch oven
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together soy sauce, rice wine, brown sugar, garlic, ginger, sesame oil, vegetable oil, black pepper, and red pepper flakes.
2. Add chicken to the bowl and toss to coat. Let marinate for at least 30 minutes.
3. In a large pot or Dutch oven, add marinated chicken and vegetables. Pour in 1 cup of water.
4. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 30 minutes, stirring occasionally.
5. In a small bowl, whisk together cornstarch and 1 tablespoon of water. Add to the pot and stir until the sauce thickens.
6. Serve hot with rice.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 40g
Protein: 25g
Sodium: 1600mg
Sugar: 20g
Fiber: 6g
Substitutions for ingredients:
- Chicken can be substituted with tofu or seitan for a vegetarian version.
- Carrots, potatoes, onions, scallions, shiitake mushrooms, zucchini, and bell peppers can be substituted with any vegetables of your choice.
Variations:
- Add Korean sweet potato noodles (dangmyeon) for a more traditional version.
- Add gochujang (Korean chili paste) for a spicier version.
- Use beef instead of chicken for a heartier version.
Tips and tricks:
- Marinate the chicken for at least 30 minutes to allow the flavors to develop.
- Cut the vegetables into similar sizes for even cooking.
- Stir occasionally to prevent sticking to the bottom of the pot.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl or platter with rice on the side.
Garnishes:
Garnish with sliced scallions and sesame seeds.
Pairings:
Pair with Korean side dishes such as kimchi, pickled vegetables, and steamed eggs.
Suggested side dishes:
Steamed rice, Korean sweet potato noodles (dangmyeon), and steamed vegetables.
Troubleshooting advice:
If the sauce is too thin, add more cornstarch and water mixture. If the sauce is too thick, add more water.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Andong jjimdak is a popular Korean dish from the city of Andong, known for its spicy and savory flavor.
Flavor profiles:
Savory, sweet, and slightly spicy.
Serving suggestions:
Serve hot with rice and Korean side dishes.
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Region: Korean