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Andong jjimdak is a giant platter of chicken braised in a glossy, sweet-savory soy sauce with vegetables, dried chilies and slippery noodles. It is the pride of Andong’s old market and a dish made for sharing. Shirataki noodles and allulose make it keto without losing a bit of its rich, dark glaze.
Per serving: 484 calories · 9.6 g net carbs · 34 g protein · 32 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 2 pounds bone-in, skin-on chicken thighs cut into large pieces
- 1 small onion cut into wedges
- 1 small carrot cut into chunks
- 8 ounces daikon cut into chunks
- 4 ounces mushrooms halved
- 1 green bell pepper cut into strips
- 4 to 6 small dried red chilies
- 4 scallions cut into 2-inch pieces
- 1 package (7 ounces) shirataki noodles rinsed and drained
- Sauce: 1/3 cup soy sauce, 1/4 cup allulose, 6 cloves garlic minced, 1 tablespoon grated ginger, 1 1/2 cups water, 1/2 teaspoon black pepper
- 1 tablespoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
Instructions
- Put the chicken in a pot of boiling water for 3 minutes to blanch, then drain and rinse. This keeps the sauce clean.
- Mix the sauce ingredients in a large, heavy pot. Add the chicken and dried chilies, bring to a boil, then cover and simmer for 15 minutes.
- Add the daikon, carrot and onion, cover, and simmer 15 minutes more, until the chicken is tender and the daikon is soft.
- Uncover, add the mushrooms and bell pepper, and turn the heat to medium-high. Cook for 5 minutes, spooning the sauce over everything as it reduces.
- Add the shirataki noodles and scallions and toss until the noodles have soaked up the dark sauce, 2 to 3 minutes. Drizzle with sesame oil and sprinkle with sesame seeds.
Notes
Nutrition
About This Dish
Andong jjimdak is believed to have started in the 1980s in Andong’s old market, where restaurants selling fried and braised chicken lined a single alley, now known as Jjimdak Golmok. The story goes that customers asked cooks to add more vegetables and noodles to their chicken, and a new dish was born. It spread nationwide in the early 2000s, when jjimdak restaurant chains opened across Seoul. Jjim refers to braised or steamed dishes, and dak means chicken. A single order is usually enough to feed three or four people.
Pairs Well With
This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 5: Chicken (Andong Hahoe Village). See all Korean recipes