Korean Andong-jjimdak

Name: Korean Andong-jjimdak
Yield: 2-3 people
Cuisine: British
Ingredients: 30 g Korean vermicelli; 500 g Chicken thighs; 1 stick Carrot; 300 g Peppers; 1 Whole Onion; 1 teaspoon Chillies crushed; 2 sticks Spring onion; 1 teaspoon White sesames; 1 teaspoon Garlic puree; 15 g Honey; 15 g Rice wine; 20 g Soy sauce; 5 g Sugar; 10 g Korean sesame oil; 2 g Salt; 1 g Black pepper; 200 cc Water; 1-2 teaspoon Korean chilli paste

Jennifer Su @jennifersu_E

This is a lovely Korean vermicelli dish. It’s so easy to make and super delicious... give it a go if you can get the vermicelli from any Chinese Supermarket. 😋

Jennifer Su @jennifersu_E

This is a lovely Korean vermicelli dish. It’s so easy to make and super delicious... give it a go if you can get the vermicelli from any Chinese Supermarket. 😋

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Ingredients

2-3 people

30 gKorean vermicelli
500 gChicken thighs
1 stickCarrot
300 gPeppers
1Whole Onion
1 teaspoonChillies crushed
2 sticksSpring onion
1 teaspoonWhite sesames
Sauce
1 teaspoonGarlic puree
15 gHoney
15 gRice wine
20 gSoy sauce
5 gSugar
10 gKorean sesame oil
2 gSalt
1 gBlack pepper
200 ccWater
1-2 teaspoonKorean chilli paste

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Steps

1

Mixed all the sauce ingredients in a jag.
2

Fried the chicken thighs with chillies crushed.
3

Add onion and carrot chunks in.
4

Add peppers and sauce in.
5

Add the Korean vermicelli in and cook until it absorbs all the liquid and turn soft.
6

Add spring onion and white sesames in. Enjoy!