Andong Jjimdak is a Korean steamed dish. The Korean word "Jjimdak" literally means steamed and the word "Andong" means chicken. This dish is very popular in seoul as well as in many regions in South Korea. Many restaurants in that country serve this dish. There are many kinds of Jjimdak dishes and not limited to only using chicken. Fish can also be used. Steamed food in Korea is traditional but it does not necessarily mean that steaming ends only by cooking using the steam but using seasoning and vegetables are necessary. In this recipe I am about to share with you, Andong or chicken is braised so that it can give good texture when steaming the chicken. The commonly used ingredients for this dish are not hard to find because we are going to use the most abundant ingredients like the potato, carrot, onion and even garlic. Jjimdak can be cooked as spicy or can be sweet, it depends on the preference of the cooker. Soy sauce is also present in this recipe and also we are going to use the trademark of the Asian cultures -the noodles. This is the recipe:
HOW TO COOK ANDONG JJIMDAK (RECIPE)
Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 4 servings
Ingredients:
3/4 kilo chicken wings
3 cups water
40 grams Korean cellophane noodle
2 medium size potatoes, cubed
2 medium size carrots, cubed
3 stalks spring onion, chopped
1 teaspoon red chili powder
Ingredients for the sauce
1/2 cup low sodium soy sauce
3 tablespoon japanese sake
3 tablespoon sugar
3 cloves garlic, minced
1 tablespoon sesame oil
1/4 teaspoon grated ginger
freshly ground pepper to taste
Preparation/Andong Jjimdak Cooking Procedure:
1. In a pot, boil water and add the chicken, simmer for 3 minutes.
2. Remove the chicken and set aside.
3. In a flat-bottomed skillet, place the chicken.
4. Add soy sauce, sake, sugar, garlic, sesame oil, ginger and pepper. Pour water.
5. Mix well. Bring to a boil and simmer for 15 minutes.
6. Add all the remaining ingredients except noodles.
7. Simmer for another 15 minutes.
8. Add the noodles and continue simmer for 4 minutes until the noodles and the rest of the vegetables are cooked.
9. And serve with rice.
HOW TO COOK ANDONG JJIMDAK (RECIPE)
HOW TO COOK ANDONG JJIMDAK (RECIPE)
Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 4 servings
Ingredients:
3/4 kilo chicken wings
3 cups water
40 grams Korean cellophane noodle
2 medium size potatoes, cubed
2 medium size carrots, cubed
3 stalks spring onion, chopped
1 teaspoon red chili powder
Ingredients for the sauce
1/2 cup low sodium soy sauce
3 tablespoon japanese sake
3 tablespoon sugar
3 cloves garlic, minced
1 tablespoon sesame oil
1/4 teaspoon grated ginger
freshly ground pepper to taste
Preparation/Andong Jjimdak Cooking Procedure:
1. In a pot, boil water and add the chicken, simmer for 3 minutes.
2. Remove the chicken and set aside.
3. In a flat-bottomed skillet, place the chicken.
4. Add soy sauce, sake, sugar, garlic, sesame oil, ginger and pepper. Pour water.
5. Mix well. Bring to a boil and simmer for 15 minutes.
6. Add all the remaining ingredients except noodles.
7. Simmer for another 15 minutes.
8. Add the noodles and continue simmer for 4 minutes until the noodles and the rest of the vegetables are cooked.
9. And serve with rice.
HOW TO COOK ANDONG JJIMDAK (RECIPE)
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