Who can help me find a recipe for a "local" chicken stew recipe from Andong?
I know this is not particularly helpful, but I am actually going to Andong tomorrow to stay at the traditional village and eat some Andong Jjimtak and drink some Andong Soju. I am looking forward to it.
I found this recipe that looks not too bad.
Jjimdalk ala Fatman
You’ll need one nekkid chicken hacked up into pieces(닭고기), a head of two of garlic(마늘), an onion or two(양파), a carrot or two(단근), a potato or three( 감자), two large green onions (대파), a half a head of cabbage (배추), three or four hot chilies (고추), a cup full of soy sauce (간장), a generous drizzle of rice syrup (물엿), a little knob of ginger (생강), a pinch of salt and a pinch of pepper, and a good fistful of glass noodles (탕면). If you’re the alcoholic kind of person, you might also want a bit of sweetish rice wine on hand, and both boozers and dry folks are going to need some water.
Some people put things in there like pepper powder or more flavorful vegetables or other fancy stuff. They are heretics, don’t listen to them.
First, take those chicken parts and boil ‘em up. You don’t want to die of something nasty and bacterial, do you? Throw them in a pot, cover them with water, and boil, boil, boil! Ok, more like simmer, simmer, simmer, but you get the idea. Cook it.
While that’s going on, slice up your carrots, cabbage, onion, green onion, and any other vegetal stuff we’ve forgotten and set it aside. If you haven’t already, this is also a good opportunity to reduce that garlic and ginger to teeny tiny bits. You should also chop your chilis at this point, and set those bad boys aside. Chuck all those veggies except for the chili, the ginger, and the garlic in the pot with the chicken.
Mix the chili slices, ginger, and garlic with the syrup, soy sauce, and any seasonings Fatman hasn’t mentioned yet. Chuck everything except the noodles in the pot and let the sauce start to reduce. Stick the noodles in some hot water and let ‘em mellow. When you see smoke rising from your stove and the noodles have turned to mush, you’ll know you’ve overdone them (somewhere in the neighborhood of five to ten minutes, probably). Mix the noodles in with the whole lot, let it sit for a minute soaking up the juices, and serve.
If the chicken isn’t bloody inside, the noodles aren’t cruncy, and the vegetables haven’t disentigrated into an unidentifiable mass, then congratulations! You have jjimdalk!
If they have, just pretend like you meant for it to taste that way and act offended that your guests’ palates aren’t refined enough.
I decide to join today to share my recipe with you.
Please visit my site where I have posted the recipe of Andong Jjim Dak. Let me know how you like it.
Thanks and enjoy.
Here is another recipe.
Spicy Soy Sauce Chicken, Andong Jjim Dak
Dried spicy chili to taste (Gochukaru)
100g vermicelli noodle
50 g leek
salt and pepper to taste
2-3 chickens cut up
1 cup soy sauce
dried spicy chili
3 cups water
1/2 cup starch syrup (you can substitute 1/2c brown sugar)
1 tsp pepper
1. Soak noodle in cold water for 30 minutes (very important)
2. Clean the chicken and cut into small pieces
3. cut the vegetables into bite-sized pieces
4. mix all ingredients for sauce and simmer for 15 minutes
5. heat oil in a pan and add garlic and dried chili peppers
6. add chicken and sear until brown and then add potatoes and carrots
7. pour in the sauce. When sauce reduced to about half add onions, leeks and cucumber
8. lastly add noodle and finish with seasoning.
Here you go! http://www.maangchi.com/recipe/dakjjim Thank you for your patience!
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