[Kfood] Andong Jjim Dak | Easy Korean Recipes

Unit 21. Andong Jjim Dak

Andong Jjim Dak is a variety of jjim (a Korean steamed or boiled dish), which originated in the city of Andong, Gyeongsangbuk-do Province and is made with chicken, various vegetables marinated in a ganjang (Korean soy sauce) based sauce. The name literally means “steamed chicken of Andong.”

1 chicken
1 potato
6 dried red chili peppers
2 shiitake mushrooms
1/4 onion
1/3 carrot
1 Asian leek
1 green chili pepper
50g glass noodles
3 cloves garlic

1. Soak glass noodles in water for 30 minutes.
2. Make small cuts into thicker pieces.
3. Put in 1 tablespoon of soy sauce and 1 teaspoon of vegetable umami.
4. Coat chicken well with sauce.
5. Cut onion into big chunks and carrot in rounds.
6. Pull apart stem of mushrooms. Slice into 1cm thickness.
7. Slice Asian leek on bias.
8. Mash garlic clove with side of knife.
9. Wash potato under running water.
10. Peel potato with peeler.
11. Chop up potatoes into big chunks.
12. Cut dried red chili pepper in rounds.
13. Slice green chili pepper on bias.
14. Put 4 tablespoons of soy sauce, 2 tablespoons of umami, 4 tablespoons of sugar, a half of teaspoon of black pepper, and 1 teaspoon of sesame seed oil in bowl.
15. Stir well to dissolve sugar.
16. Add 800ml of water to pot.
17. Add potatoes and chicken first. Add dried red chili peppers and chunks of garlic.
18. Remove foam with ladle.
19. Add seasoning, carrot, mushroom, onion, Asian leek, and green chili pepper to pot.

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