Andong JjimDak - Korea

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Here is the first stop on the world tour of foods. Sorry for delay but we adopted a 2 month old puppy, and have been helping our current doggy to adjust (as well as trying to get potty training down). Without further delay, here goes nothing!

This is the before the noodles were added! 


Catherine, my friend from Korea, reached out with not only 1x but 3x different recipes! My husband picked his favorite of the batch and that was the Andong JjimDak. We did make a few alterations to the recipe she gave us, but we definitely took her advice and marinated the chicken overnight! We also made two batches of the sauce, and used one for the marinade and one for cooking. 
My tip would be to make TWO batches of sauce, not one. We boiled the chicken in the first marinade because we dumped everything from the bag into the pot. The extra fat etc, floated to the top of the pot, and I didn't want all that in the sauce. 
The first picture, is how ours turned out, the second the professional dish (link will be below picture). Be warned, for some reason ours looks nothing like the picture....but was delicious! Hope we did it justice Catherine!
This is our version! 
The picture from the source given to me for the recipe: 
http://aeriskitchen.com/2011/02/andong-jjimdak/


















Adong JjimDak

Ingredients

  • About 2 lbs of chicken (we used a package of chicken tenders from Giant)
  • 3 cups of water
  • 1 1/2 oz Cellophane Noodles
  • 1 cup potato (diced)
  • 1 cup onion (we used red onions)
  • 2 green onions (again, we used leeks)
  • 1 dried red hot pepper
Optional:
  • 1/2 cup carrot diced (I don't like cooked carrots so we omitted this one, but the orginal calls for it)
Sauce: (remember to make two batches!)
  • 4 1/2 Tbsp Soy Sauce
  • 3 Tbsp Cooking Wine (We used a red wine called "Fat Bastard")
  • 3 Tbsp Dark Brown Sugar
  • 1 1/2 Minced Garlic
  • 1 1/2 tsp Sesame Oil
  • 1/4 tsp Black Pepper
  • 2 pinches of Ginger Powder

Takes 45 mins, serves 4

Instructions

  1. PREP: The night before, place the chicken in a air tight container/plastic bag. Whisk together all the sauce ingredients and add about a cup of water. Add to the chicken. If in a plastic bag, remove as much air as possible and tightly wrap the bag around the chicken. If in a container, remember to flip the container every 2-3 hours to ensure all of the meat gets its chance to bathe in the flavory goodness. 
  2. In enough water to cover the chicken (about 3 cups for us) bring the water to a boil. Once boiling pour the marinade and chicken and cook for about 3 minutes. Then remove from water, and drain - this where all the fatty pieces are so ensure you dump this when finished.
  3. While the chicken is cooking, soak the noodles in hot tap water to soften. 
  4. Again whisk together all the ingredients for the sauce.
  5. In a wide bottomed pan (that will fit all the chicken on the bottom), add the chicken, sauce and 3 cups of water. Bring to a boil, then reduce to simmer and let cook for about 10 mins. (the original recipe said 15 mins but our potato's need longer to cook and we didn't want to dry out the chicken). 
  6. While that is cooking, get together all potato's, onions, dried hot pepper (and carrot if you like). Slice and dice to your bite sized perfection. 
  7. Then add into the chicken and cook for an additional 10-15 mins. Use your potato's as your gauge. 
  8. Meanwhile, drain the noodles! 
  9. Add the noodles and mix in with the chicken/sauce until fully coated. 
  10. Garnish with more green onions/leeks and we added just a tad bit of Ponzu sauce and salt to the top. 
Fun Tid-Bit:
  • Andong is the name of a Korean city from which this dish was made famous!

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