Korean cooking forum topics:
This seems to be an elusive recipe, at least on english language websites… The ones I have found seem to vary greatly on the ingredients listed in the sauce. I’d love to see your take on this famous Andong dish.
I agree. I am looking for the same recipe. I was in Korea over the holidays and stopped in Andong to have their famous dish and am dying to try to make it now that we’re home.
Maangchi’s recipes are perfect …. any chance you’ll post one for this soon Maangchi?
Here is an old thread with the same request and a recipe.
Here is another recipe. This is the one that I make. It is good, too.
Andong Chicken, Jjim Dak
8 chicken legs or 1 1/2 pounds of any chicken parts cut up
2 cups carrots, sliced
2 cups potatoes, cut into chunks
1 cup onions, diced
1/2 cucumber, sliced
3 cups napa cabbage, chopped
2 asian green chilies, diced (optional)
4 green onion, chopped, or 1 leek, sliced
2 1/2 cups water
150 grams korean sweet potato noodles (dang myun)
Soy sauce mixture, mix ingredients together.
3/4 cup soy sauce
2 tablespoons rice syrup
2 tablespoons red pepper flakes
3 tablespoons garlic
2 tablespoon mirin
1 tablespoon sesame oil
1 tablespoons grated ginger
1/2 teaspoon black pepper
Wash chicken and pat dry and chop up large pieces of chicken. Saute in oil to brown skin.
Pour the 2 1/2 cups of water in a pot, add the soy sauce mixture and boil. When it begins to boil, add onions, carrots, potatoes, cucumber, green onion or leek, asian chilies and browned chicken. Turn down the heat to low and simmer for 1 hour, make sure vegetables are tender.
While cooking the main dish, boil water to cook sweet potato noodles. Soak the noodles in boiled water for 10 minutes, drain the noodles, set aside.
When the chicken and vegetables are fully cooked, add the noodles to the pot.
Garnish individual servings with chopped green onions, sesame seeds and a dash of sesame oil. Serve with rice.
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