Andong Jjimdak Rice Bowl (Braised Chicken) recipe - ingredients, nutrition and when to eat it
This one-bowl meal is made with chicken, potatoes, and glass noodles slowly braised in a soy sauce-based seasoning, served over rice.
This one-bowl meal is made with chicken, potatoes, and glass noodles slowly braised in a soy sauce-based seasoning, served over rice. The sweet and savory sauce soaks into the rice, the chicken turns tender, and the noodles stay chewy. It makes a hearty lunch or dinner.
Rice bowls · 35 minutes to cook
Nutrition (per 742.8g serving): 761.9 kcal · protein 32.6g · carbohydrate 113.4g · fat 17.7g · sodium 1885.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Glass noodles absorb the sauce quickly, so add them when there is still a little liquid in the pan to keep them moist as they cook.
Tips: Cut the potatoes into pieces about 2 cm across so they don’t break apart during the long simmer.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Boneless chicken thighs — 120 g
- Rice — 1 bowl
- Glass noodles — 25 g
- Potato — 0.5 pc
- Carrot — 0.3 pc
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Soy sauce — 1.5 Tbsp
- Brown sugar — 1 tsp
- Garlic — 2 clove
- Ginger — 0.3 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.3 tsp
- Water — 180 ml