Andong Jjimdak

Origin of Andong Jjimdak

Back in the 1980s, Andong was bustling with young people, largely due to the presence of Andong National University of Education (currently a part of Andong National University) and the Andong Army Training Camp (formerly the 36th Infantry Division).

Although the two institutions drew many students, military personnel, and visitors to the city, they often had limited budgets.

This led to many restaurants in Andong serving affordable food with generous portions. Andong Jjimdak was one such dish, crafted to cater to this younger crowd.

Andong Jjimdak was created in 1980 in a market alley specializing in butchering and selling whole chicken, before dishes like fried chicken or dakgalbi (spicy stir-fried chicken) gained popularity. This place, now known as Jjimdak Alley, is part of Andong Old Market.

Merchants there prepared the chicken according to their customers' requests, such as cutting it into pieces or deep-frying it whole to make what was known as "old-fashioned market fried chicken".

One merchant began making a braised chicken dish with soy sauce, along with ingredients like vegetables, potatoes, rice cakes, and glass noodles, which became very popular over time. This is the origin of the Andong Jjimdak that we know today.

Similar to Galbijjim

Andong Jjimdak is prepared quite similarly to galbijjim (braised galbi), and the flavor is quite comparable as well.

Both dishes are braised and seasoned with ingredients such as soy sauce, garlic, and sugar to create sweet and savory flavors. They also share common vegetables like carrots, potatoes, and onions, which enhance the flavor and portion size.

It is quite interesting that the two dishes are so similar, despite galbijjim being made with beef short ribs and Andong Jjimdak with chicken-especially given their distinct origins.

How to Enjoy It

Andong Jjimdak is offered not in individual portions but in sizes such as small, medium, and large.

Different restaurants have different standards, but generally speaking, "small" size serves up to two, "medium" serves three to four, and "large" is suitable for groups of four and more.

Andong Jjimdak is typically served on a wide platter. Start by selecting the glass noodles, as they absorb the sauce and expand over time.

It's also a good idea to order a bowl of steamed rice to enjoy alongside the chicken, vegetables, and sauce.

Andong Jjimdak is made with soy sauce, but there is a spicy kick in the sauce. This spicy kick from chili or chili pepper powder helps to balance the flavors.

Andong Jjimdak is often served with what Koreans call "chicken radish," sweet-and-sour crunchy pickled radish.

About Jjorimdak

Another dish found in Andong is jjorimdak (slow-braised chicken). This is essentially a variation of Andong Jjimdak that is braised for an extended time until the sauce nearly dries out, concentrating its flavors.

This evaporates the liquid in the sauce and thickens the sauce considerably. The final jjorimdak has a more intense flavor and is often spicier than the usual Andong Jjimdak.

When?

Jjimdak (braised chicken) can be enjoyed in any season.

Where?

Andong Jjimdak originated in a restaurant in Andong Old Market. Today, various versions can be sampled in the Jjimdak Alley within the market.