Andong resident reveals authentic Jjimdak recipe using brown sugar and Andong Soju

Certified chef Lee Seong-suk shared her authentic Andong Jjimdak recipe on KBS 'Fun-Staurant', using brown sugar instead of Chunjang and Andong Soju to eliminate fishy odors. The method features a unique technique of placing pre-soaked glass noodles on top of the ingredients like a roof to prevent sticking.

An authentic Andong Jjimdak recipe has been revealed by Lee Seong-suk, who has lived in Andong for 50 years and holds certifications in both Korean and Western cuisine. Shared through KBS 'Fun-Staurant', this dish demonstrated the essence of home cooking, distinguishing itself from the intense flavors found in commercial versions.

"Brown sugar instead of Chunjang"... The secret to clean flavor revealed by a certified chef

The core of the Jjimdak revealed by Lee Seong-suk lies in its simplicity. While Chunjang or jajang powder is often mixed in to create color, Lee adhered to an "authentic" method using only three ingredients: brown sugar, dark soy sauce, and corn syrup. By using brown sugar, she achieved a characteristic deep color while minimizing ingredients to maintain a clean taste.

Detailed know-how was evident in the cooking process. After preparing the chicken, 180ml of water was precisely measured to boil with the sauce. Notably, instead of using separate spices to eliminate fishy odors, she used Andong's specialty, 'Andong Soju'. Regarding why the lid is not covered during cooking, she explained, "If you cover the lid, the fishy smell can get trapped inside and soak into the chicken."

Using glass noodles like a 'roof'... Cooking techniques to remove odors and enhance texture

A unique technique to increase the quality of the dish was introduced. When placing pre-soaked glass noodles into the pot, they are not mixed with the ingredients but are instead placed on top like a roof or a lid. This prevents the noodles from sticking to the bottom while allowing hot steam to pass through the noodles to cook the meat evenly.

After adding cabbage, onion, and dried chili peppers in sequence and finishing with black sesame seeds, the Jjimdak achieved both a deep color and a bouncy texture in the glass noodles. Regarding the finished dish, the cast highly praised the skilled recipe of the certified chef, noting, "Even though the color is dark, it is not salty and the taste is mild."

"I would marry Mom again even if I am reborn"... The romantic love story of an Andong couple

During the cooking, pleasant conversation flowed from a couple who has lived in Andong for 50 years. The two, who met in the past as a physical education teacher and an English teacher, reminisced about their romantic days. In particular, the atmosphere became heartwarming with an anecdote that the father opened his heart after being captivated by the mother's English pronunciation, accompanied by his confession, "I would marry Mom again even if I am reborn."

The process of family members sitting together to share a carefully prepared meal was portrayed as more than just a cooking program, serving as a record of a meal containing the life history of Andong and familial love.

Source: KBS WORLD TV (YouTube)