Andong Jjimdak: Sweet Soy-Braised Chicken from Koreatown: A Cookbook, by Deuki Hong and Matt Rodbard
"Restaurant critic Bill Addison has been visiting the tiny family-run business for years but [has] skipped over this prized dish," writes chef Deuki Hong. "But once the fragrant, communal plate of chicken arrived at our table, we knew we were in for something special. The sauce is the key, based around the union of soy sauce, sugar, rice syrup, sake and oyster sauce."
Reprinted from Koreatown: A Cookbook. Copyright © 2016 by Deuki Hong and Matt Rodbard. Photographs copyright © 2016 by Sam Horine. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
Servings: 4 to 6
Ingredients
2 pounds (900 grams) chicken thighs or legs
Kosher salt and black pepper
1⁄3 cup soy sauce, plus more to taste
2 tablespoons mirin
1/4 cup sugar, plus more to taste
1 tablespoon Korean rice or corn syrup
1 tablespoon oyster sauce
1 tablespoon sake
1 1/2 tablespoons sesame oil
2 tablespoons vegetable oil
2 russet potatoes, peeled and cut into large dice
1 medium carrot, cut into large dice
1 medium onion, cut into large dice
4 scallions, trimmed
8 garlic cloves, minced
1/2 cup roughly chopped cabbage
8 dried Korean or Anaheim chili peppers
1 1/2 cups (375 mL) chicken stock
1 cup dried sweet-potato noodles, soaked in water for 30 minutes and drained
Sesame seeds, for garnish
Method
Lightly season chicken thighs with salt and pepper. In a small bowl, combine soy sauce, mirin, sugar, rice syrup, oyster sauce, sake, sesame oil and 1 teaspoon black pepper.
Set a large, high-sided sauté pan or Dutch oven on high heat and add vegetable oil.
Once the oil is lightly smoking, add chicken, skin side down, and sear for 3 minutes, or until lightly browned. Flip and sear the other side for another 3 minutes, or until lightly browned.
Add the potatoes, carrot, onion, scallion, garlic, cabbage and dried chilis, along with the soy sauce mixture and 1 cup of chicken stock. Bring to a boil and lower heat to gently simmer for 20 minutes, or until the vegetables are tender and the chicken is cooked through. Stir in noodles. Add more stock if needed to keep the dish saucy.
Remove from heat. Taste and adjust seasoning with salt, pepper, soy sauce and sugar; you’re looking for a balance of sweet, salty and spicy. Serve with sesame seeds.