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Soy-Braised Chicken

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jjim-dak

Chicken braised with soy sauce, glass noodles, potatoes and vegetables.

Medium50 min4 servings🌶️★ 83Contains soyContains glutenContains sesame
🍲

History & culture

Andong jjimdak braises whole chicken pieces with soy sauce, vegetables, potatoes, and glass noodles in a large shareable pot. Most credible accounts place its modern recipe in the 1980s among chicken vendors in Andong Gu Market, competing with rising fried-chicken shops. It spread nationwide through franchises and travel media, while older Joseon chicken stews are sometimes cited without firm evidence of direct descent.

Servings
4

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Ingredients & steps

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Ingredients

  • Onion
    1 large, sliced
  • Boneless chicken thigh
    800 g, bone-in pieces
  • ZucchiniOptional
    1 medium, chunks
  • Potato
    2 medium, chunks
  • Sweet potato glass noodles (dangmyeon)
    100 g
  • Water
    3 cups
  • Green onion

    Substitutescallion or spring onion

    3 stalks

Seasonings

  • Korean chili flakes (gochugaru)

    Substitutecoarse red pepper flakes (adjust heat)

    2 tbsp
  • Soy sauce

    SubstituteTsuyu (diluted) (2 tsp per 1 tbsp) or Tamari Same volume (gluten-free)

    1/2 cup
  • Toasted sesame oil

    Substitutea small amount of olive oil (flavor differs)

    1 tbsp
  • Sugar
    3 tbsp
  • Rice wine (mirim / cooking wine)

    Substitutedry sherry or water + pinch of sugar

    2 tbsp
  • Black pepper
    1/2 tsp

Steps

  1. 1High heat3 min

    Cut chicken into large pieces. Blanch in boiling water 3 minutes, discard the water, and rinse clean.

    • Boneless chicken thigh
    • Water
  2. 22 min

    Mix soy sauce, gochugaru, sugar, rice wine, sesame oil and black pepper in a wide pot.

    • Soy sauce
    • Korean chili flakes (gochugaru)
    • Sugar
    • Rice wine (mirim / cooking wine)
    • Toasted sesame oil
    • Black pepper
  3. 3Medium heat25 min

    Add chicken, potato, onion and water. Cover and simmer on medium-low 25 minutes.

    • Boneless chicken thigh
    • Potato
    • Onion
    • Water
  4. 410 min

    Soak glass noodles in warm water 10 minutes, then drain.

    • Sweet potato glass noodles (dangmyeon)
    • Water
  5. 5Medium heat5 min

    Add glass noodles and optional zucchini to the pot; simmer 5 more minutes until sauce thickens.

    • Sweet potato glass noodles (dangmyeon)
    • Zucchini
  6. 6

    Top with green onion and serve with rice.

    • Green onion

Storage & reheating

Refrigerate up to 3 days. Reheat gently with a splash of water so noodles stay soft.

Troubleshooting

  • ⚠️ Sauce is too salty

    → Add 1/4 cup water and a pinch of sugar; simmer briefly.

  • ⚠️ Chicken is dry

    → Use bone-in thighs and keep the lid on while simmering.