Dinner · 50 min · korean

Andong Jjimdak

This is the kind of Korean dinner you’ll make on repeat — chicken pieces and glass noodles, 50 minutes, big payoff. It is weeknight cooking that still hits your targets — 97 grams of protein per serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Chicken pieces
• 4 oz dry Glass noodles
• 2 Potatoes
• 2 Carrots
• 1/2 cup Soy sauce
• 3 tbsp Sugar
• 5 cloves Garlic
• 1 tbsp Grated ginger
• 4 Dried red chilies
• 3 Scallions
• 1 tbsp Sesame oil

Steps

1. Soak the glass noodles in warm water 20 minutes; drain.
2. Simmer the chicken in 4 cups of water for 10 minutes, then drain — this keeps the braising sauce clean and lets the soy flavor come through pure.
3. Return the chicken to the pot with the soy sauce, sugar, garlic, ginger, dried chilies, and 3 cups of fresh water; bring to a boil.
4. Add the potatoes and carrots, reduce to a simmer, and braise 25 minutes until the vegetables are tender.
5. Stir in the glass noodles and scallions and simmer 5 minutes more until the noodles turn translucent and drink up the sauce.
6. Finish with sesame oil and serve family-style — the noodles are non-negotiable; fight over them fairly.

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