Authentic Andong Jjimdak Recipe (Korean Braised Chicken)

Andong jjimdak (안동찜닭) is a Korean braised chicken dish made with tender chicken, potatoes, carrots, onions, mushrooms, and chewy glass noodles cooked in a deeply savory soy-based sauce.

The flavor is a distinctive balance of salty, sweet, garlicky, and mildly spicy. As the chicken and vegetables braise, the sauce becomes richer and the sweet potato glass noodles absorb its flavor.

Despite its traditional-looking presentation, Andong jjimdak is actually a relatively modern Korean regional specialty that developed in Andong Old Market in the 1980s and eventually became popular throughout Korea.

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: About 1 hour 5 minutes
Servings: 4

1. What Is Andong Jjimdak?

Dak (닭) means chicken in Korean, while jjim (찜) refers broadly to dishes that are steamed, braised, or cooked slowly with seasoning.

Jjimdak is therefore commonly translated as Korean braised chicken.

Andong jjimdak is the best-known regional version. Chicken pieces are braised with vegetables in a dark soy-based sauce containing garlic, sweetness, and chili heat.

Potatoes, carrots, onions, green onions, mushrooms, and dangmyeon—Korean sweet potato glass noodles—are common additions.

The final dish should contain enough sauce to coat the chicken and noodles generously, but it should not resemble a thin soup.

2. Korean Kitchen Note

Andong jjimdak is strongly associated with Andong Old Market in Gyeongsangbuk-do.

Although the dish looks as though it might have centuries of history, the version Koreans recognize today developed around the 1980s.

According to Korean tourism records, chicken merchants in Andong Old Market began preparing chicken with soy sauce, vegetables, potatoes, rice cakes, and glass noodles. The dish became popular and eventually spread nationwide.

Today, the market contains an entire Jjimdak Alley lined with restaurants specializing in the dish.

Andong jjimdak is usually served on a large platter rather than in individual bowls. Families or groups share the chicken, vegetables, and glass noodles together.

One very Korean piece of advice: eat some of the dangmyeon early. The noodles continue absorbing sauce as they sit and can become increasingly soft and flavorful.

3. Ingredients

For 4 servings:

Chicken and Vegetables

• 1 kg (about 2.2 lb) bone-in chicken thighs and drumsticks, or boneless chicken thighs
• 2 medium potatoes, peeled and cut into large chunks
• 1 medium carrot, cut into thick pieces
• 1 large onion, cut into wedges
• 5–6 shiitake or button mushrooms
• 2 green onions, cut into 2-inch pieces
• 1–2 fresh green chili peppers, sliced
• 2 dried red chili peppers, optional

Glass Noodles

• 100 g (3.5 oz) Korean sweet potato glass noodles (dangmyeon)

For the Braising Sauce

• 1/2 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons rice syrup, corn syrup, or honey
• 1 tablespoon oyster sauce, optional
• 6 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon rice wine or mirin
• 1/2 teaspoon ground black pepper
• 2 cups water or light chicken broth
• 1 teaspoon toasted sesame oil, for finishing
• 1 teaspoon toasted sesame seeds

Optional for deeper Andong-style color: 1–2 teaspoons chunjang (Korean black bean paste).

4. Global Ingredient Substitution Guide

Chicken

Bone-in chicken produces excellent flavor and remains juicy during braising.

Boneless chicken thighs are the easiest international substitute and reduce the cooking time slightly.

Chicken breast can be used, but it is more likely to become dry during prolonged cooking.

Dangmyeon

Dangmyeon are Korean noodles traditionally made from sweet potato starch.

They become transparent and pleasantly chewy when cooked and absorb the jjimdak sauce extremely well.

If Korean dangmyeon is unavailable, another sweet potato or starch-based Asian glass noodle is preferable to wheat noodles.

Rice Syrup

Korean rice syrup adds sweetness and gloss.

Corn syrup or honey can be used instead. Brown sugar alone also works if necessary.

Fresh Korean Chili Peppers

Korean green chili peppers provide a clean spicy kick without turning the entire sauce red.

Jalapeño is a practical substitute. Remove the seeds for a milder dish.

Chunjang

Chunjang is the dark fermented black bean paste most familiar from Korean jjajangmyeon.

Some Andong-style preparations use a small amount to deepen the color and savory character of the sauce.

It is optional. A very good jjimdak can still be made with a soy sauce-based braising liquid.

5. Step-by-Step: How to Make Andong Jjimdak

Step 1. Soak the Glass Noodles

Place the dangmyeon in a large bowl and cover with cold water.

Soak for approximately 30 to 40 minutes, or until flexible.

Drain just before adding them to the chicken.

Step 2. Prepare the Chicken

Trim excessive skin and fat from the chicken.

If using very large pieces, cut them into manageable serving-size portions.

Pat the chicken dry with paper towels.

Step 3. Make the Braising Sauce

Combine soy sauce, brown sugar, rice syrup, optional oyster sauce, garlic, ginger, rice wine, black pepper, and optional chunjang.

Mix until the sugar is mostly dissolved.

Step 4. Brown the Chicken Lightly

Heat a wide heavy pot over medium-high heat.

Add the chicken pieces skin-side down.

Cook for approximately 3 minutes, then turn and cook the other side briefly.

You do not need to cook the chicken through at this stage.

Step 5. Add Sauce and Firm Vegetables

Add the prepared braising sauce and 2 cups of water or light chicken broth.

Add the potatoes and onion.

Bring everything to a boil.

Reduce to medium heat, cover, and cook for approximately 10 to 12 minutes.

Step 6. Add Carrots and Mushrooms

Add the carrots and mushrooms.

Continue braising uncovered or partially covered for another 8 to 10 minutes.

Turn the chicken occasionally so all surfaces absorb the sauce evenly.

Step 7. Add the Dangmyeon

Add the drained glass noodles.

Use tongs or chopsticks to gently submerge them in the sauce.

Add the green and dried chili peppers.

Cook for approximately 5 to 7 minutes, stirring occasionally.

The noodles should become transparent and absorb much of the braising liquid.

Step 8. Reduce the Sauce

Continue cooking uncovered until the sauce becomes glossy and concentrated.

The potatoes should be tender, the chicken fully cooked, and the noodles chewy but soft.

If the liquid disappears before the noodles are ready, add a small amount of hot water.

Step 9. Finish the Dish

Add the green onions.

Turn off the heat and drizzle with toasted sesame oil.

Sprinkle with sesame seeds.

Step 10. Serve Immediately

Transfer the jjimdak to a large serving platter or bring the cooking pan directly to the table.

Serve with steamed Korean rice and pickled radish.

6. Korean Cook's Tips

Use chicken thighs rather than breast when possible. Dark meat remains juicier during braising.

Cut potatoes fairly large. Small pieces can break apart before the chicken finishes cooking.

Do not add dangmyeon too early. The noodles absorb enormous amounts of liquid and can become overly soft.

Watch the sauce after adding noodles. Dangmyeon can absorb liquid surprisingly quickly.

Balance sweetness rather than making it sugary. Andong jjimdak should be sweet-savory, but soy sauce and chicken flavor should remain prominent.

Use whole or fresh chili for heat. A hallmark of many Andong-style versions is a clean spicy kick rather than a thick gochujang-based red sauce.

Serve immediately. The glass noodles continue absorbing sauce even after the heat is turned off.

7. Nutrition Notes

Chicken provides high-quality protein, while potatoes and dangmyeon contribute carbohydrates.

Carrots, onions, mushrooms, green onions, and chili peppers add a variety of vegetables to the dish.

The main nutritional consideration is sodium.

Soy sauce and optional oyster sauce contain substantial amounts of sodium, so additional salt is usually unnecessary.

The sweetness of jjimdak also varies considerably by recipe because sugar, syrup, or both are commonly used.

If you want a lighter version, reducing the added sugar slightly is generally preferable to excessively diluting the sauce, which can weaken the overall balance of flavor.

8. Why It Works: Cooking Science

Why Braise Chicken Instead of Boiling It?

Braising uses a relatively small amount of intensely seasoned liquid.

As water evaporates during cooking, the concentration of soy sauce, sugar, aromatics, and chicken juices increases, producing the glossy sauce characteristic of jjimdak.

Why Are Chicken Thighs Better for Braising?

Chicken thighs contain more fat and connective tissue than breast meat.

That makes them more tolerant of longer cooking and helps them remain juicy as the sauce reduces.

Why Do Dangmyeon Absorb So Much Sauce?

Sweet potato starch noodles absorb water as they cook.

Because they contain little flavor of their own, they take on the salty, sweet, and savory compounds dissolved in the braising liquid.

This is why the noodles often become one of the most flavorful parts of the dish.

Why Add Potatoes Before the Noodles?

Potatoes take considerably longer to become tender than soaked dangmyeon.

Adding the ingredients in stages ensures that the potatoes soften without leaving the noodles in the sauce long enough to become mushy.

Why Does the Sauce Become Glossy?

As water evaporates, sugar, starch from the vegetables and noodles, gelatin from the chicken, and dissolved seasoning become increasingly concentrated.

This creates the thicker, shiny sauce that coats properly finished jjimdak.

9. What to Serve With Andong Jjimdak

Andong jjimdak is already a substantial shared main dish containing meat, noodles, potatoes, and vegetables.

It pairs particularly well with:

• Steamed Korean short-grain rice
• Chicken mu – Sweet-and-sour pickled radish
• Baechu kimchi – Napa cabbage kimchi
• Simple cucumber salad
• Light vegetable banchan

Steamed rice is especially useful because the plain rice balances the concentrated soy-based sauce.

10. Frequently Asked Questions

What is Andong jjimdak?

Andong jjimdak is a Korean regional dish consisting of chicken, vegetables, and glass noodles braised in a sweet, savory, and mildly spicy soy-based sauce.

Is Andong jjimdak an ancient Korean dish?

No. The modern dish is generally traced to Andong Old Market in the 1980s. It became nationally popular later and is now one of Andong's signature foods.

Is jjimdak spicy?

It usually has some heat, but it is not normally as chili-forward as dishes such as dakdoritang. Whole dried or fresh chili peppers provide much of the spice.

Does jjimdak contain gochujang?

Many Andong-style versions rely primarily on soy sauce rather than gochujang. Recipes vary, but a dark brown soy-based sauce is characteristic of the dish.

What noodles are used in jjimdak?

Korean sweet potato starch glass noodles called dangmyeon are the classic choice.

Can I use boneless chicken?

Yes. Boneless chicken thighs are particularly convenient. Reduce the cooking time slightly and check for doneness earlier.

Can I make jjimdak without glass noodles?

Yes, but dangmyeon is one of the most recognizable and enjoyable components of modern Andong jjimdak.

Why did my jjimdak become watery?

The sauce may not have reduced long enough, or vegetables may have released substantial moisture. Cook uncovered during the final stage until the sauce concentrates.

Why did my noodles absorb all the sauce?

Dangmyeon absorbs liquid quickly. If the pan becomes dry before the noodles are tender, add a small amount of hot water and continue cooking.

Can Andong jjimdak be reheated?

Yes, but the noodles will absorb more sauce in storage. Add a splash of water or broth while reheating and warm gently.

11. More Korean Recipes

If you enjoy rich Korean braised and chicken dishes, try these recipes next:

• Galbi-jjim – Korean Braised Beef Short Ribs
• Dakdoritang – Korean Spicy Braised Chicken
• Bulgogi – Korean Marinated Beef
• Japchae – Korean Glass Noodles
• Gyeran Jjim – Korean Steamed Eggs
• Ojingeo Bokkeum – Korean Spicy Stir-Fried Squid

12. Key Takeaways

Andong jjimdak is a Korean regional specialty made with chicken, potatoes, vegetables, and chewy dangmyeon braised in a sweet-savory soy sauce with gentle chili heat.

The dish originated in Andong Old Market in the 1980s and has since become one of the city's best-known foods.

The key to great jjimdak is timing the ingredients correctly: begin with the chicken and potatoes, add faster-cooking vegetables later, and add the soaked glass noodles only during the final stage.

Allow the sauce to reduce until glossy without letting the dangmyeon absorb every drop of liquid.

Serve the finished jjimdak on a large platter with steamed rice and crunchy pickled radish for a classic Korean shared meal.