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Korean Andong Jjimdak | Braised Street Food Chicken
(0)
40 min
Under an hour
Gurkerl Küche
Zarte Hendlstücke, bissfeste Glasnudeln und feines Wurzelgemüse schmoren sanft in einer aromatischen Soja Knoblauchsauce. Der beliebte Streetfood Klassiker aus Korea bringt wohlige Wärme direkt in deine Küche.
Preparation method
Preparation
Cut the boneless chicken thighs into bite-sized pieces. Peel and finely chop the garlic; peel and finely grate the fresh ginger.
Peel the potatoes and carrots and cut them into bite-sized cubes or slices, respectively. Wash the spring onions thoroughly and cut them into pieces about 4 centimetres long, setting aside some of the fine green parts for garnishing later.
Place the glass noodles in a bowl, cover with lukewarm water, and allow to soak for about 15 minutes, then drain well.
Chef's tip
Chilli kick: If you like it traditionally spicy, add a few dried red chillies or fresh chilli rings to the braising broth.
Sauce tip: The glass noodles quickly absorb the flavourful sauce, so it is best to serve the dish fresh from the pot.
Ingredients
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