Recipe type: Dinner
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 8
Restaurant Style Andong Jjimdak (Korean Soy Sauce Braised Chicken Noodle Stew). If you’ve never eaten Korean food, then this is great place to start. This lovely warming chicken noodle stew with carrots and potatoes looks and tastes familiar but still manages to be exotic. Makes me hungry every time I think about it!
What You'll Need
  • 200g Potato/Glass Noodles
  • Water (Enough to soak the noodles + 3 Cups)
  • 2kg Chicken (I used 1kg of chicken thighs and 1kg of chicken drumsticks, but you can use any part of the chicken you like)
  • 1 Small Piece of Dried Kelp
  • 1 Cup and 6 tbsp Soy Sauce
  • 1 ½ tbsp Instant Coffee
  • ½ Onion
  • 6 Potatoes, Chopped
  • 12 Garlic Cloves, Mashed
  • 3g Ginger, Mashed
  • 5 tbsp Sugar
  • 10 tbsp Rice Syrup
  • 2 Carrots, chopped
  • 200g Ddeokbokki (Korean Rice Cakes)
  • 10 Dried Chillies, chopped (optional)
  • 2 Spring Onions, chopped into small pieces
  • A pinch of Black Pepper
  • A pinch of Roasted Sesame Seeds
How to Make It
  1. Put the potato noodles in a big bowl filled with water. Soak for 50 minutes.
  2. Add the chicken, 3 cups of water, the soy sauce, dried kelp, instant coffee and the onions in a pan. Cook over a high heat for 5 minutes.
  3. Remove the kelp. Add the potatoes, garlic, ginger, sugar and rice syrup. Mix a little with a spoon, cover and cook over a medium heat for about 20 minutes.
  4. Add the carrots, replace the cover and cook for 1 minute.
  5. Add the Ddeokbokki (Korean Rice Cakes), dried chillies, soaked noodles, spring onions (leaving a little for a garnish) and black pepper. Cover and cook for 7-8 minutes over a medium heat.
  6. It is ready to eat. Garnish with the left over spring onions and some roasted sesame seeds. Enjoy Andong Jjimdak with a bowl of rice and your favourite drink.
Recipe by Gilded Gingerbread at