ANDONG JJIMDAK (KOREAN SOY SAUCE BRAISED CHICKEN NOODLE STEW)
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
- 2 carrots, chopped
- 1/2 onion
- a pinch of black pepper
- 5 tbsp sugar
- 200 g potato/glass noodles
- water (enough to soak the noodles + 3 cups)
- 2 kg chicken (i used 1kg of chicken thighs and 1kg of c but you can use any part of the chicken you like)
- 1 small piece of dried kelp
- 1 cup and 6 tbsp soy sauce
- 1 1/2 tbsp instant coffee
- 6 potatoes, chopped
- 12 garlic cloves mashed
- 3 g ginger mashed
- 10 tbsp rice syrup
- 200 g ddeokbokki (korean rice cakes)
- 10 dried chillies chopped (optional)
- 2 spring onions chopped into small pieces
- a pinch of roasted sesame seeds
- Carbohydrate 2.66296668649078 g
- Cholesterol 0 mg
- Fat 0.0545222604131301 g
- Fiber 0.63994719919024 g
- Protein 0.317984696600879 g
- Saturated Fat 0.0109076505636909 g
- Serving Size 1 1 Serving (332g)
- Sodium 2193.51062304193 mg
- Sugar 2.02301948730054 g
- Trans Fat 0.015746678123939 g
- Calories 12 calories
Put the potato noodles in a big bowl filled with water. Soak for 50 minutes.Add the chicken, 3 cups of water, the soy sauce, dried kelp, instant coffee and the onions in a pan. Cook over a high heat for 5 minutes.Remove the kelp. Add the potatoes, garlic, ginger, sugar and rice syrup. Mix a little with a spoon, cover and cook over a medium heat for about 20 minutes.Add the carrots, replace the cover and cook for 1 minute.Add the Ddeokbokki (Korean Rice Cakes), dried chillies, soaked noodles, spring onions (leaving a little for a garnish) and black pepper. Cover and cook for 7-8 minutes over a medium heat.It is ready to eat. Garnish with the left over spring onions and some roasted sesame seeds. Enjoy Andong Jjimdak with a bowl of rice and your favourite drink.
