Andong jjimdak recipe~ How to make Andong jjimdak
A few days ago, I saw the golden recipe for Andong Jjimdak that my neighbor put up and it caught my eye. I thought about making it, so I made it similar while shopping. (I skipped dried and red peppers, so I thought it was a little less flavorful, but I guess it's a golden recipe.). It was a food that tasted better than it looked.) How to make Andong Jjimdak, if you think it's going to be difficult, I'd like to tell you not to be afraid and make it yourself. It's not hard~~
5 serving
Within 60 minutes
아베크
Ingredients
  • Chicken meat
    1ea
  • Potato
    2ea
  • onion
    1ea
  • leek
    1.5piece
  • Cheongyang red pepper
    3ea
  • Cellophane noodles
  • Rice cake soup
  • crushed garlic
    1.5TS
  • Soy sauce
    7TS
  • Korean style soy sauce
    1TS
  • brown sugar
    3TS
  • black bean paste
    2TS
  • Cooking oil
    little
  • Red pepper powder
    1.5TS
  • a beautiful forest
    little
  • Water
    380ml
  • Oligosaccharide
    little
  • Sesame oil
    little
  • ground pepper
    little
  • Sesame
    little
Cooking Steps
STEP 1/16
Parboil the chicken in boiling water for about 5 minutes. If there is a mirin, blanch it and add about 2 tablespoons.
STEP 2/16
Chop the onions and potatoes in advance. If you wash the potatoes two or three times in cold water, the starch goes out and it doesn't turn brown even if you leave it for a while. You can cut it into big pieces.
STEP 3/16
If you fall into Andong jjimdak, you can buy glass noodles for Sariyong at the mart and soak them in cold water in advance, and it will swell to an appropriate extent.
STEP 4/16
Wash the blanched chicken in cold water three or four times to remove moisture and prepare.
STEP 5/16
Prepare Cheongyang red pepper and green onion diagonally.
STEP 6/16
Stir-fry black soybean paste and cooking oil in a pan. Stir-fry for 1-2 minutes, then pour 350ml of water and bring to a boil.
STEP 7/16
When the sauce boils, add soy sauce, soy sauce, minced garlic and sugar and bring to a boil again.
STEP 8/16
Add the prepared chicken to the boiling sauce.
STEP 9/16
I'd like some potatoes, too.
STEP 10/16
Add potatoes and simmer for about 5 minutes, then add onions and cheongyang peppers.
STEP 11/16
Add red pepper powder for the spicy taste. After adding the spices, pour 130ml of water, cover, and cook for 10 minutes. Boil it on high heat for 3 minutes and medium heat for 7 minutes
STEP 12/16
After making sure the potatoes and onions are all cooked, add the sliced green onions.
STEP 13/16
Add the noodles and the rice cake. (You can add the noodles soaked in advance and the rice cake boiled in advance.)
STEP 14/16
Add the sari and stir-fry for another 3 minutes or so, tossing through the sauce to soak. Add oligosaccharide (alternative starch syrup), a little pepper, and a little sesame oil before serving and mix gently.
STEP 15/16
Andong Jjimdak, which was put on a plate, and stir-fried sesame seeds on top, are also sprinkled gently.
I heard that adding dried peppers can bring out the flavor of the dish, but I tried to buy one today, but it wasn't appropriate. (I'll ask my mother to keep a few and use them.)
STEP 16/16
I was worried because the noodles seemed to have spread, but when I tasted them, they didn't spread much, and they were in a perfect soft condition. (Sari-yong noodles - Ottogi, I bought this.) There was a little seasoning left, but I should make it fried rice in the morning.
Cooking review
4.71
score
  • 731*****
    score
    I enjoyed dinner with my husband and kids Thank you.
    2020-02-11 22:44
  • 332*****
    score
    It turned out delicious!!It didn't taste good because I added tteokbokki too late I'll put it in a little faster next time. Thank you!
    2019-03-31 04:48
  • oli**
    score
    Thanks to you, I enjoyed the foodI was very sleepy because there was no color to meet when I cooked jjimdak, but now I found the golden recipe for jjimdak^^
    2019-03-29 15:40
  • 771*****
    score
    I put in half the red pepper paste ratio you told me, so it wasn't spicy and it went well. Cheongyang red pepper makes it spicy enough! I think it's better to add sesame oil for children because it's spicy after putting sesame oil. Personally, I liked that I didn't add pepper or sesame oil to my taste. Thank you for sharing good recipes^^ I enjoyed the food!
    2017-06-11 00:30
  • 843*****
    score
    The color comes out pretty through the black bean paste It's the most satisfying jjimdak recipe I've ever made I think it was delicious.^^
    2017-06-02 10:44
Japchae Recommended recipe
  • 1
    Chef Lee Yeonbok makes chili japchae
    4.88(16)
  • 2
    A simple recipe for japchae (cook the ingredients at once)
    4.88(58)
  • 3
    Live Information Box Golden Recipe Japchae (Japchae)
    4.93(14)
  • 4
    Have you tried bean sprout japchae?
    4.82(28)
stir-fried Rice Cake Recommended recipe
  • 1
    Soy sauce tteok-bokki. Good for kids, good snacks
    4.66(32)
  • 2
    This is the Rose of Korea! Soft and spicy red pepper paste cream
    4.90(31)
  • 3
    Tteokbokki with Jongwon Baek
    4.87(95)
  • 4
    Sausage soy sauce tteokbokki. Tteokguk tteok. Soy sauce tteok
    4.91(199)