STEP 1/13
The chicken for steamed chicken, which has removed the internal organs, tail, and fat from the neck, was washed in running water and drained.
STEP 2/13
Soak the glass noodles in cold water for about 50 minutes, then scoop them out and sieve them for 5 minutes.
STEP 3/13
Chop the dried peppers into small.
STEP 4/13
Cut carrots into bite-sized pieces.
STEP 5/13
Chop the peppers, too.
STEP 6/13
Cut the onion into bite-sized pieces.
STEP 7/13
Peel and cut potatoes into bite-sized pieces and soak them in cold water.
STEP 8/13
Add 4 cups of water (800cc), 13 tablespoons of soy sauce, and 1 tablespoon of coffee and remove the floating matter when it boils.
STEP 9/13
Open the lid and boil over high heat.
STEP 10/13
When it boils, remove the floating matter and add potatoes, carrots, and onions and boil.
STEP 11/13
When the water is reduced by half, add 3 tablespoons of brown sugar, 4 tablespoons of grain syrup, 3 cheongyang peppers, 3 dried cheongyang peppers, and a little pepper, and boil for 10 minutes.
STEP 12/13
Add 3 tablespoons of minced garlic, green onions, and glass noodles, close the lid, and boil for 2 minutes and 30 seconds.
STEP 13/13
The golden recipe for Andong Jjimdak is complete.