Andong Jjimdak with excellent salty taste
Hello! I'm Lucky Daddy, who always explains the dishes in an easy-to understanding way. Today, I'm going to make Andong jjimdak, which has an excellent salty taste. Andong Jjimdak is said to have originated from the name given by the people of the "outside neighborhood" after seeing them cook and eat braised chicken in Andong's rich village during the Joseon Dynasty. It's good for drinking and drinking, and it also plays a role as a substitute for meals. Then let's make it with a detailed video! Lets Go!
3 serving
Within 60 minutes
luckydaddy
Ingredients
  • For braised spicy chicken
    900g
  • Potato
    2ea
  • Carrot
    1/2ea
  • Cheongyang red pepper
    2ea
  • Red pepper
    1ea
  • dried red pepper
    2ea
  • leek
    1ea
  • Cabbage
    1/5pack
  • Cellophane noodles
    100g
  • Oligosaccharide
    3TS
  • Sesame oil
    1TS
  • Sesame
    little
  • Milk
    suitably
  • Water
    4cup
  • thick soy sauce
    6TS
  • crushed garlic
    2TS
  • brown sugar
    1TS
  • ginger powder
    little
  • ground pepper
    little
Video
Cooking Steps
STEP 1/14
Please prepare the ingredients first.
You can use sweet potatoes instead of potatoes, or you can use sugar instead of brown sugar, but brown sugar is good for visual.
Ginger powder can be used as a substitute with a small amount of minced ginger.
If you don't have dried peppers, you can use it as a substitute for peperoncino.
If you want to reduce the amount of chicken a little, don't make too many ingredients and just do it as it is.
STEP 2/14
Pour milk moderately into the chicken and soak it for about 20 minutes to remove odors and blood.
STEP 3/14
Soak the glass noodles in cold water for about 20 minutes.
STEP 4/14
Please trim the vegetables.
Peel the potatoes (sweet potatoes) and carrots and cut them thickly into 2cm thick pieces, cut onions and cabbages into squares at 3cm intervals in all directions, and slice red peppers, cheongyang peppers, and green onions sideways.
Cut dried peppers into 3 pieces.
STEP 5/14
Wash chicken in water several times to remove milk.
STEP 6/14
Put water in a saucepan and when the water boils, blanch the chicken for about a minute.
STEP 7/14
Dip the blanched chicken with a kitchen towel to remove the water.
STEP 8/14
Please make the sauce.
Add 6 tablespoons of soy sauce, 2 tablespoons of minced garlic, 1 tablespoon of brown sugar, a little ginger powder (minced ginger), and a little pepper and mix well.
STEP 9/14
In a large skillet or pan, boil the chicken, the sauce, potatoes (sweet potatoes), carrots, and 4 cups of water over high heat for about 10 minutes.
STEP 10/14
When the potatoes (sweet potatoes) are cooked to a certain extent, add onions, cabbages, and cheongyang peppers and boil over medium heat for another 10 to 15 minutes.
STEP 11/14
When the cabbage is out of breath, add green onions, red peppers, and soaked glass noodles and boil a little more to control the amount of soup.
STEP 12/14
Add 3 tablespoons of oligosaccharide and 1 tablespoon of patience, stir once, and simmer for another minute.
STEP 13/14
If you turn off the heat and sprinkle sesame seeds, Andong Jjimdak is complete with a salty taste.
STEP 14/14
[Yeonjung's recipe]
You can't stop eating cheese dakgalbi if you hold chopsticks
@6966219
A full and full spicy chicken
@6958610
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