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Korean Andong Jjimdak, plated and ready to serve

Korean Andong Jjimdak, Andong Soy-Braised Chicken

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.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Korean
Servings: 4 servings
Calories: 484kcal

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

The sauce should reduce to a glossy coating rather than a soup, so keep the lid off at the end. Dry-fry the shirataki noodles in a hot pan for 2 minutes before adding them; they absorb the sauce much better.
Chef's Tip: For the deep caramel color of the Andong original, add 1 teaspoon of dark soy sauce along with the regular soy sauce.
Keto Swap: The classic glaze uses sugar or corn syrup and the noodles are sweet-potato glass noodles. Allulose and shirataki keep the same look and texture with far fewer carbs. Daikon replaces the potatoes.
Success Tip: Leave out the dried chilies for children; the dish is still full of flavor. Serve on a big platter in the middle of the table.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 484kcal | Protein: 34g | Fat: 32g | Fiber: 5g
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