Main ingredients 🥩
Chicken thighOnionGarlicGlass noodlesGreen onionRed chili pepperJjimdak seasoning sauceRice
Seungwoo Dad's Chicken Thigh Jjimdak Rice Bowl
A nutritious Andong-style jjimdak rice bowl featuring crispy pan-seared chicken thighs, sweet and savory soy sauce jjimdak sauce, and chewy glass noodles all in one bowl.
🙋 Recommended for
- ⭐ Those who find it burdensome to order jjimdak delivery alone and want to enjoy a small portion of chicken and glass noodles
- ⭐ Those who want a hearty meal by mixing sweet and savory Andong jjimdak sauce with rice
- ⭐ Those who love the combination of chewy glass noodles and garlic pan-fried in chicken fat
Ingredients needed 🛒1 servings
- 1 piece chicken thigh
- 1/2 onion
- 5 slices garlic
- Half handful glass noodles (soaked in cold water for 30 minutes)
- 1/2 green onion
- 1 red chili pepper
- Appropriate amount of soy sauce jjimdak seasoning sauce
- 1 bowl of rice
Recipe 🍳
- Soak the glass noodles in cold water for at least 30 minutes before starting to cook.
- Place the chicken thigh skin-side down in an ungreased pan over medium heat. Cook until the fat renders completely and the skin is golden brown, then cut into bite-sized pieces.
- In the same pan, sauté thinly sliced onion and sliced garlic in the rendered chicken fat until fragrant.
- Pour in the prepared jjimdak seasoning sauce and bring to a rolling boil, cooking the chicken through.
- Once the sauce is boiling, add the soaked glass noodles and red chili pepper. Simmer until the noodles become translucent and absorb the sauce.
- When the noodles are cooked and the sauce has reduced, add the chopped green onion, toss lightly, and serve generously over a bowl of rice.
- Pan-sear the chicken thigh skin-side down until crispy, cut, then sauté onion and garlic in the rendered fat.
- Add jjimdak sauce, bring to a boil, then add soaked noodles and chili pepper and simmer until the noodles absorb the sauce.
- Finish with green onion and serve over rice with the meat and noodles.
Cooking tips 💡
- If you need to soak the noodles quickly, boil them in hot water for 2-3 minutes before adding to the sauce to save time.
- Avoid using gochujang; a clean soy sauce and oligodang-based seasoning keeps the noodles from becoming dry and maintains moisture.
- The chicken thigh will cook through completely while simmering in the sauce, so do not over-sear it initially.
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