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Sweet Soy Braised Chicken


Originating from the city of Andong in Seoul, this simmered and steamed chicken dish is cooked with glass noodles and vegetables.

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The recipe comes from new cookbook Korean Food Made Easy, by Californian cook and food stylist Caroline Hwang, who describes it as a hearty chicken dish meant to be shared with a group of people.

Andong Jjimdak (Sweet Soy Braised Chicken)

Serves 4
Preparation: 15 minutes
Soaking: 15 minutes
Cooking: 45 minutes


1.25kg bone-in, skin-on chicken thighs
2 teaspoons crushed garlic
1 teaspoon grated ginger
4 Yukon Gold potatoes, quartered
2 carrots, chopped into 3.5cm pieces
1 onion, chopped
2 spring onions, sliced thickly on the bias

1 tablespoon gochugaru (dried red pepper flakes)
Ground black pepper

2 teaspoons grapeseed oil
80ml soy sauce
3 tablespoons soft brown sugar
2 tablespoons mirin
2 teaspoons toasted sesame oil
150g glass noodles, soaked in water for 15 minutes, then drained
Sesame seeds, to garnish


Heat the grapeseed oil in a large casserole dish and sear the skin of the chicken thighs. Add the gochugaru, soy sauce, brown sugar, mirin, sesame oil, garlic and ginger and braise the chicken for 15 minutes.

Add the potatoes, carrots and onion and braise for another 15 minutes or until the chicken and vegetables are cooked through.

Add the glass noodles and spring onions and simmer for 10 minutes, covered.

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