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Korean Andong Braised Chicken

Name: Korean Andong Braised Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: korean
Ingredients: chicken drumsticks; Garlic; sugar; Salt; soy sauce; rice wine; honey; sesame oil; Korean chili paste (Gochujang); potato; Carrot; Onion; green chili pepper; scallion; water

groups4 servingsspeedEasycountertopsPrep: 20 minsskilletCook: 35 minsscheduleTotal: 55 minsoutdoor_grillStewedlocal_fire_departmentMedium

Allergens:warningGlutenwarningSoywarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total

Preparation

00:00:32

warningStay safe

Wash hands thoroughly with soap after handling raw chicken, and avoid splashing water onto cooked foods to prevent cross-contamination.

Wash 1000g of chicken drumsticks thoroughly under water and place them into a pot, pour in 1000ml of cold water to cover the chicken completely
Turn the heat to high and bring to a rolling boil until grey scum rises to the surface and the chicken skin tightens and turns white, remove from heat, drain the drumsticks in a colander, rinse thoroughly with cold running water to remove impurities, and let them drain on a rack

local_fire_departmentHigh heat, boil until scum rises

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Watch out

Blanching must start with cold water, otherwise, hot water will contract the meat instantly, trapping blood and impurities inside.

Ingredients:chicken drumsticks (1000 g)

Tools:potcolander

Preparation

00:01:37

Press 20g of garlic into a glass bowl, add 2 tbsp sugar, 2 tsp salt, 4 tbsp soy sauce, 2 tbsp rice wine, 2 tbsp honey, 2 tbsp dark sesame oil, and 2 tbsp Korean chili paste (Gochujang)
Stir well with a spoon until the sugar and chili paste are completely dissolved into a smooth dark reddish-brown sauce

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Watch out

Korean chili paste and sugar are thick

Make sure to mix them completely until smooth, otherwise, they will sink and burn at the bottom of the pot

Ingredients:Garlic (20 g)sugar (2 tbsp)Salt (2 tsp)soy sauce (4 tbsp)rice wine (2 tbsp)honey (2 tbsp)sesame oil (2 tbsp)Korean chili paste (Gochujang) (2 tbsp)

Tools:mixing bowlgarlic press

Preparation

00:03:11

Slice 2 scallions and 3 green chilis diagonally
Peel 1 onion and cut into large chunks, peel 1 carrot and cut into small bite-sized roll-cut pieces, peel 2 potatoes and cut into large roll-cut chunks

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Watch out

Potato chunks must be larger than carrot pieces, otherwise, they will dissolve completely during long simmering, making the stew mushy.

Ingredients:scallion (2 piece)green chili pepper (3 piece)Onion (1 piece)Carrot (1 piece)potato (2 piece)

Tools:peelerchef's knife

Active Cooking

00:04:41

warningStay safe

The pan and chicken are very hot; be careful of hot oil splashes and burns when transferring chicken to the claypot.

Place a frying pan on the stove without oil, and arrange the drained chicken drumsticks in a single layer
Turn heat to medium and dry-fry, flipping occasionally with tongs, until the chicken skin turns golden brown and aromatic, turn off heat and transfer the seared chicken drumsticks into a claypot

local_fire_departmentMedium heat, fry until golden brown on both sides

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Watch out

Turn chicken regularly while dry frying, otherwise, the chicken skin will stick and burn on the dry pan.

Ingredients:chicken drumsticks

Tools:claypotboiling pottongs

Active Cooking

00:05:45

Pour the prepared sauce evenly over the chicken in the claypot, then add 600ml of water
Heat over high fire until the liquid comes to a full boil, then cover with the claypot lid and turn heat to low to simmer for 10 minutes

local_fire_departmentHigh heat until boiling, then low heat for 10 minutes

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Watch out

Wait until the liquid comes to a full boil before lowering heat and covering, otherwise, alcohol and harsh flavors will not evaporate properly.

Ingredients:water (600 ml)

Tools:claypot

Active Cooking

00:06:26

warningStay safe

The claypot lid is extremely hot; always use oven mitts when removing or handling the lid.

After 10 minutes, open the lid, add carrot and potato chunks, and stir gently with a wooden spoon so they are submerged in the sauce
Once the liquid returns to a boil, cover with the lid and stew over medium-high heat for 15 minutes, until the sauce thickens and the potatoes and carrots become soft and tender

local_fire_departmentMedium-high heat, stew 15 minutes until thick

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Watch out

Avoid stirring vigorously during stewing, otherwise, the softened potatoes will break apart and cloud the sauce.

Ingredients:Carrotpotato

Tools:claypotoven mitts

Active Cooking

00:07:08

After 15 minutes, open the lid and check that the sauce is thickened, add onion chunks and sliced green chilis, and stir gently with a wooden spoon
Continue cooking for 2 minutes until the onions soften and become translucent

local_fire_departmentMedium heat, cook for 2 minutes until translucent

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Watch out

Do not add onions and green chilis too early, otherwise, long stewing will lose their fresh texture and bright color.

Ingredients:Oniongreen chili pepper

Tools:claypotwooden spoon

Active Cooking

00:07:32

Finally, scatter the sliced scallions evenly over the top of the claypot and turn off the heat
The aromatic, savory-sweet, and comforting Korean Spicy Chicken Stew is ready to be served hot with rice

local_fire_departmentTurn off heat

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Watch out

Claypots retain heat exceptionally well

The pot remains scorching hot after turning off the heat, so use oven mitts or heat pads when moving it

Ingredients:scallion

Tools:claypot