Last night I made this recipe for Andong JjimDak from one of my favorite Korean food bloggers, Aeri’s Kitchen. This is the second time I’ve cooked this recipe, and it tasted fantastic both times. The difference this time was the fact that I cooked it in my pressure cooker.
Not much needs to be changed for the recipe; however, there are a couple of things to consider before cooking it in the pressure cooker. First of all, you have to make sure your pressure cooker is big enough to hold all the ingredients (mine was hardly big enough – in fact, all the steam came out of the lid, and the wobbly thing never wobbled. But it still turned out well). The second thing to consider is pretty obvious: you still need to soak the cellophane noodles before putting them in the cooker. The third is that the sauces won’t get mixed all together until the very end.
The pressure cooker method requires essentially the same preparation as the normal method: soak the noodles, chop the veggies, mix the sauce. In your pressure cooker, place the noodles and veggies on the bottom, and the chicken on the top. Then pour the sauce over all of it, in addition to probably an extra 1/2 cup of water. You can mix it together a little bit, but like I said before, it won’t really all get mixed together until the end, because all the sauce will sink to the bottom of the pot.
Ideally, you will only need the wobbler to wobble for 7~10 minutes before the dish is finished. The chicken should temp at 160 degrees Fahrenheit when done. Once the pressure has stabilized and you open the pot, mix everything together quickly to get a good coating of the sauce on all the ingredients.
Good additions to this dish may be bell peppers, or hot peppers if you would like the dish to be spicy. However, the flavor as it is in the recipe is just as satisfying. It’s really a delicious savory and somewhat sweet way to cook chicken and vegetables – TheFry and PapaFish both like it, so it’s a winner in our house!
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