Ganjang Jjimdak

Jjimdak originated in the covered market alleys of Andong, a traditional city in North Gyeongsang Province, South Korea. This deeply savoury braised chicken dish features a soy and ganjang (Korean soy sauce) glaze slow-cooked with chewy glass noodles and root vegetables — a hearty, communal centrepiece.

Serves: 4

Ingredients

• 1.2kg (2.6 lb) whole chicken, jointed into 8-10 pieces
• 100g (3.5 oz) dangmyeon (sweet potato glass noodles), soaked 20 minutes in cold water
• 3 medium potatoes (400g / 14 oz), peeled and cut into chunks
• 2 medium carrots (200g / 7 oz), cut into thick rounds
• 1 large onion, cut into wedges
• 6 garlic cloves, crushed
• 3 dried red chilies
• 80ml (⅓ cup) ganjang (Korean soup soy sauce) or regular soy sauce
• 2 tbsp (30ml) oyster sauce
• 1 tbsp (15ml) dark soy sauce
• 2 tbsp (24g) brown sugar
• 200ml (¾ cup) water
• 2 spring onions, sliced
• 1 tbsp (15ml) sesame oil
• 1 tsp sesame seeds

Instructions

1. Blanch the chicken pieces in boiling water for 5 minutes. Drain and rinse well under cold water. This removes impurities and ensures a cleaner sauce.
2. In a heavy pot or Dutch oven, combine ganjang, oyster sauce, dark soy sauce, brown sugar and water. Stir to dissolve sugar.
3. Add chicken, potatoes, carrots, onion, garlic and dried chilies. Bring to a boil over high heat.
4. Reduce heat to medium-low, cover, and braise for 25 minutes, turning chicken occasionally.
5. Add the soaked glass noodles (drained). Stir to incorporate and cook uncovered for 8-10 minutes until noodles absorb the sauce and become glossy and translucent.
6. Drizzle with sesame oil, scatter spring onions and sesame seeds. Serve directly from the pot at the table.

Cook's Notes: Andong jjimdak is traditionally very soy-forward and dark. For a spicier version, add 1 tbsp gochugaru. The dish can be prepared a day ahead — the flavours deepen overnight.