Andong jjimdak

Name: Andong jjimdak
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 pots
Cuisine: korean
Ingredients: 1 kg Chicken, chopped bone-in pieces; 80 ml Soy sauce; 2 tbsp Sugar; 2 tbsp Korean rice wine; 8 clove Garlic; 10 g Ginger; 2 medium Potato; 1 medium Carrot; 1 piece Onion; 100 g Dangmyeon, soaked; 2 piece Fresh chilli; 1 tsp Toasted sesame oil; 1 tsp Sesame seeds; 400 ml Water; 3 piece Spring onion

안동찜닭

Soy-braised chicken with glass noodles, potato and a lot of vegetables — Andong's sweet-savoury party pot.

Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: 안동찜닭.

0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.

Start cooking

Prep: 20 min
Cook: 40 min
Total: 1 hr
Difficulty: Medium
Spice: Mild
Cost: A bit special$16–28 USD · indicative, not a store price

Know it before you cook it

Source photograph of Andong jjimdak. Not official I Want Some Food pixel artwork. — Photo: Choi2451 via Wikimedia Commons. CC BY-SA 4.0. Source

About

Jjimdak is chicken and vegetables braised in a soy-garlic sauce that turns glossy, then dangmyeon thrown in to drink the rest. Andong's market version is the famous one: slightly sweet, a little heat, enough food for a table. It is not fried chicken. It is a braise.

Ingredients

Servings

Chicken, chopped bone-in pieces1 kg
Soy sauce80 ml
Sugar30 ml
Korean rice wine30 ml
Garlic8 clove
Ginger10 g
Potato2 medium
Carrot1 medium
Onion1
Dangmyeon, soaked100 g
Fresh chilli (optional)2
Toasted sesame oil4.9 ml
Sesame seeds4.9 ml
Water400 ml
Spring onion3

Scaling multiplies the written quantities. Baking still prefers a scale.

Steps

Step 1
In a wide pot, combine chicken, soy, sugar, rice wine, garlic, ginger and water. Bring to a boil, skim, then add potato, carrot and onion.
8 min
Step 2
Simmer covered 25 minutes until the chicken is cooked and the potato is tender. The sauce should reduce to a glaze.
25 min
Step 3
Add soaked dangmyeon and chilli. Cook 3–4 minutes until the noodles turn glossy. Sesame oil, seeds, spring onion.

Adapt this recipe

The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.

Adaptations · 0 / 15 used. Resets 24 August.

Substitutions

Bone-in chicken → Thigh fillets
Shorter simmer. Watch the potato.

Tips

A spoon of gochujang is a modern heat option, not required for Andong style.
It reheats well. The noodles keep drinking sauce — add a splash of water.

History & culture

Andong's old market made it a destination dish. Delivery culture took it national. One pot, many spoons.

Soy-braised chicken is old home food. The market-plate with noodles and a sweet finish is the Andong brand.

Regional variation

Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Choi2451 via Wikimedia Commons (CC BY-SA 4.0). https://commons.wikimedia.org/wiki/File:Andong%20Jjimdak.jpg

Questions about this recipe

Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.

How long does Andong jjimdak take?

1 hr all in — 20 min prep, 40 min cook. That is the time on this recipe, not a guess.

How many does it serve?

The recipe is written for 4 pots. Scale the ingredient list on the page if you are cooking for a different number.

How hard is it?

Medium.

How spicy is it?

Mild.

What allergens should I watch?

This recipe is labelled for Soy, Wheat, Sesame. Labels are informational — check the packets in your kitchen. This is not medical advice.

Does it fit a diet?

The published recipe is labelled Dairy-free, Nut-free.

What does it cost to cook?

A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.

What equipment do I need?

Dutch oven.

How much salt do I put in?

This recipe does not list salt as its own ingredient. Saltiness comes from Soy sauce — 80 ml. Taste at the end rather than adding a number we did not write.

How much soy sauce?

80 ml of Soy sauce.

How much sugar?

2 tbsp of Sugar.

How much toasted sesame oil?

1 tsp of Toasted sesame oil.

What can I use instead?

Bone-in chicken → Thigh fillets. Shorter simmer. Watch the potato.

Any tips from this recipe?

A spoon of gochujang is a modern heat option, not required for Andong style. It reheats well. The noodles keep drinking sauce — add a splash of water.

Can I use an air fryer?

This method is not written for an air fryer. The core technique on the page still applies.