Question 1

Is jjimdak spicy?

Accepted Answer

Traditional Andong jjimdak recipe is not very spicy. However, many people add sliced spicy peppers to balance the richness of the chicken. The small amount of heat helps cut through the savory flavor of the Korean soy sauce braised chicken. If you do not like spicy food, you can simply skip the peppers when making this jjimdak recipe.

Question 2

Can I use other chicken parts?

Accepted Answer

Yes. The reason many people use chicken thighs or drumsticks in a jjimdak recipe is because these cuts stay juicy during braising.

However, the traditional Andong jjimdak recipe actually uses a whole chicken cut into pieces. One thing that is not recommended is making Korean soy sauce braised chicken with only chicken breast, because the meat can become very dry.

Question 3

Can I make jjimdak ahead of time?

Accepted Answer

Yes, this jjimdak recipe can be made ahead of time and reheated later. However, if you plan to add glass noodles, it is best not to add them until right before serving. Glass noodles absorb a lot of liquid from the sauce. If they sit in the Korean soy sauce braised chicken for too long, they will swell and the sauce will almost disappear.

Instead, when reheating the Andong jjimdak recipe, add a little water to loosen the sauce, then add the soaked glass noodles and cook them at the end.

Question 4

Jjimdak vs Dakdoritang

Accepted Answer

Both jjimdak and dakdoritang are popular Korean chicken dishes, but they taste very different.

A jjimdak recipe is based on a sweet and savory soy sauce sauce, which creates the flavor of Korean soy sauce braised chicken.

Dakdoritang, on the other hand, is a spicy chicken stew made with gochujang and gochugaru. The flavor is much hotter and more chili-forward compared to the milder and sweeter taste of an Andong jjimdak recipe.

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