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- ✔Sempio Authentic Korean Braised Chicken Sauce - Andong Jjimdak Yangnyeom 210g€3.95
- ✔Ottogi Authentic Korean Glass Noodles - Yenal Jareun Dangmyeon 300g€6.50
- ✔Sempio Naturally Fermented Korean Dark Soy Sauce - Jin Ganjang S 860ml€5.49
- ✔Beksul Authentic Korean Corn Syrup - Mulyeot 700g€4.45
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샘표 안동찜닭 양념 210g
×1 - ↳ Sempio Andong Jjim-dak Sauce is the dedicated seasoning that defines the dish's signature taste, so it's absolutely essential.
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오뚜기 옛날 자른당면 300g
×1 - ↳ Ottogi Cut Glass Noodles absorb the broth and add the chewy texture that Jjim-dak can't go without.
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샘표 진간장 S 860ml
×1 - ↳ Sempio Jin Soy Sauce S is the base soy sauce that gives the broth its umami and deep color.
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백설 물엿 700g
×1 - ↳ Beksul Corn Syrup provides the glossy shine and gentle sweetness unique to Jjim-dak.
- 800g chicken thighs · muslos de pollo
- 2 potatoes · patatas
- 1 carrot · zanahoria
- 1 onion · cebolla
- 1 green onion · cebolleta / puerro
- 4 garlic cloves · ajo
- 800g chicken (thighs/legs preferred)
- 2 potatoes
- 1 carrot
- 1 onion
- 1 green onion
- 4 garlic cloves
- dried or fresh chili (optional)
Soak about 150g of the 300g glass noodles in a large bowl of cold water for 20–30 min. Soaking ahead keeps them from staying hard during cooking.
Cut 800g chicken thighs into bite-sized pieces, blanch in boiling water for 1 min, then rinse in cold water. This essential step removes odor and excess fat.
Cut potatoes and carrot into large bite-sized chunks, slice onion thickly, and cut green onion diagonally.
Pour 600ml water into a large pot and stir in the entire 210g Sempio Andong Jjim-dak Sauce over medium heat.
Add 2 tbsp Sempio Jin Soy Sauce S and 2 tbsp Beksul Corn Syrup to adjust color and sweetness. Add 1 more tbsp syrup if you prefer it sweeter.
Once the broth boils, add the blanched chicken and 4 garlic cloves, cover, and cook on high heat for 3 min.
Add potatoes and carrot, lower to medium heat, and braise for 8 min. They're done when chopsticks slide easily into the potato.
Add onion and the soaked glass noodles, cook 3 more min. The noodles turn translucent and chewy as they absorb the broth. Stir so they don't stick to the bottom.
For heat, add fresh or dried chili now. Braise 1 more min until the broth reduces to a slightly saucy level.
Add green onion, turn off the heat after 30 sec. Be careful not to over-reduce, or it may turn salty.
Serve on a large plate or straight from the pot, sharing with the whole family.
Can I adjust the spiciness?
The Jjim-dak sauce itself is mild. Add fresh or dried chili at the end for heat, or leave chili out entirely for kids.
How many servings is this?
This recipe serves 2–3. With the noodles and vegetables, it's hearty enough as a full meal.
How do I store leftovers?
Refrigerate and eat within 2–3 days. The noodles keep absorbing broth over time, so add a little water or soy sauce when reheating.
Can I use something other than chicken?
Tofu or mushrooms work as substitutes, but chicken thighs give the most tender, flavorful result. Bone-in chicken makes a richer broth.
What cookware do I need?
Just one wide, deep pot is enough — you can do all the braising in a single pot.
Can beginners or kids help make it?
Yes. The sauce is pre-made, so it's nearly foolproof. Kids love helping add vegetables or stir the noodles.
