Andong Jjimdak with a Spicy Twist

Ingredients

• 1.5 kg (3.3 lbs) boneless chicken thighs, cut into bite-sized pieces 1.5 kg (3.3 lbs) boneless chicken thighs, cut into bite-sized pieces
• 3 medium potatoes, peeled and cut into chunks 3 medium potatoes, peeled and cut into chunks
• 2 carrots, sliced into thick rounds 2 carrots, sliced into thick rounds
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 3 tablespoons gochujang (Korean red chili paste) 3 tablespoons gochujang (Korean red chili paste)
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 tablespoon sesame seeds, for garnish 1 tablespoon sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish 2 green onions, thinly sliced, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 45g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot or deep skillet, heat the vegetable oil over medium heat.
2. 2.
   Add the minced garlic and grated ginger, and sauté for a minute until fragrant.
3. 3.
   Add the chicken pieces and cook until they are lightly browned on all sides.
4. 4.
   Stir in the soy sauce, gochujang, honey, brown sugar, and sesame oil. Mix well to coat the chicken evenly.
5. 5.
   Add the potatoes, carrots, and onion to the pot, followed by the chicken broth. Stir everything together.
6. 6.
   Cover the pot and simmer over low heat for about 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
7. 7.
   Once cooked, remove the lid and increase the heat to medium-high. Cook for an additional 5-10 minutes, stirring occasionally, to thicken the sauce.
8. 8.
   Garnish with sesame seeds and green onions before serving.

Treat your ingredients with care...

• Chicken thighs — To ensure tender and juicy chicken, marinate the chicken thighs in the sauce for at least 30 minutes before cooking.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for an extra kick or reduce it for a milder flavor.
• Potatoes — Cut the potatoes into chunks of similar size to ensure even cooking.

Tips & Tricks

• For a richer flavor, you can add a splash of rice wine or mirin to the sauce.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the pot during the last few minutes of cooking.
• Serve Andong Jjimdak with steamed rice or Korean glass noodles (japchae) for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• Feel free to customize the vegetables by adding mushrooms, bell peppers, or zucchini to suit your taste.

Serving advice

Serve Andong Jjimdak hot, straight from the pot. It is best enjoyed family-style, with everyone digging in and savoring the flavors together. Provide small bowls for each person to serve themselves and enjoy with a side of steamed rice or noodles.

Presentation advice

When serving Andong Jjimdak, arrange the chicken and vegetables on a large platter, allowing the vibrant colors to shine through. Sprinkle sesame seeds and green onions on top for an added visual appeal. Serve with a side of rice or noodles and let the enticing aroma captivate your guests.