Andong Jimdalk Recipe

So, friends and family have been hearing all about my cooking classes at the Oncheonjeong Homeplus, so I figured I would finally give you all a taste of what I’ve been learning with one of my favourite Korean foods: Jimdalk. Please forgive my rusty recipe — I don’t understand enough Korean to translate from the textbook my teacher gives us, so I generally watch what is done and copy it down.

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This recipe is credited to my wonderful cooking teacher, Yeong Hee Jang (장영희).

Recipe:

Stock:

  • 2 whole garlic cloves
  • 1 whole ginger
  • 1 whole leek
  • several whole black peper kernals
  • water
    DSC09136

Main Ingredients

  • 500 g (1/2 of a chicken) of assorted chicken pieces
  • 50 g of glass/cellophane noodles
  • 3 whole cloves of garlic, peeled
  • 1/2 an onion
  • 1 potato, peeled and cut into diagonal chunks
  • 1/2 a carrot, peeled and cut into 1 cm slices
  • 1/2 an enoki mushroom (contains many small mushrooms)
  • some spinach
  • 1 red chilli pepper
  • 1 green chilli pepper
    DSC09139

Sauce

  • 5 tbsp soy sauce
  • 2 tbsp corn syrup
  • 2 tbsp brown sugar
  • 1 tbsp Lee Kum Kee Oyster Sauce
  • 1 tbsp chopped garlic

 

Instructions:

  1. Put the noodles in cold water for 1 hour.
  2. In a medium to large-sized pot, put in the stock ingredients and then heat the water to boiling. Boil for about 5-10 minutes.
    DSC09140
  3. Add the chicken pieces, and boil further for another 5-10 minutes. When fat begins to rise to the top of the stock, use a spoon to remove the fat. In another bowl, Put the fat and broth through a strainer to separate the fat further. Reserve about a cup of this liquid.
  4. Combine the ingredients for the sauce in a small bowl. Add this sauce to the pot. Ensure that you get all of the sauce by adding some of the reserved broth to the small bowl, and rinsing the bowl with the broth before adding the broth back into the main pot about 2 times.
  5. Add carrot, potato, and onion to the pot, and let it continue to simmer for 10 minutes.
    DSC09141
  6. Add glass noodles, then let it cook for 5 more minutes.
    DSC09142
  7. Add spinach, green and red pepper, enoki mushrooms. Put the lid on and turn up the heat.
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  8. When the leaves are wilted and cooked, the food is ready to eat!
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  9. Enjoy!
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2 Comments Add yours

  1. Ranah Chavoshi says:

    That looks delicious! I wish I was there to cook it with you!
    -R

  2. looks yummy in my tummy

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