Andong jjimdak is a variety of jjim

Jjim

Jjim is a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup. The cooking technique originally referred to dishes cooked in a siru by steaming...

(a Korean steamed or boiled dish), which originated in the city of Andong

Andong

Andong is a city in Gyeongsangbuk-do Province, South Korea. It is the largest city in the northern part of the province with a population of 167,821 in October 2010. The Nakdong River flows through the city...

, Gyeongsangbuk-do

Gyeongsangbuk-do

Gyeongsangbuk-do or shortly Gyeongbuk is a province in eastern South Korea. The province was formed in 1896 from the northern half of the former Gyeongsang province, remained a province of Korea until the country's division in 1945, then became part of South Korea.The Gyeongsangbuk-do Office is...

 Province and is made with chicken, various vegetables marinated

Marination

Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine in the pickling process, which led to the technique of adding flavor by immersion in liquid...

 in a ganjang (Korean soy sauce) based sauce. The name literally means "steamed chicken of Andong."

Origin

There are many speculations on the origin of the dish. One is that the it is a specialty food of the inner rich village of Andong during the Joseon period, prepared and eaten for special occasions. Another assumptions is that during the 1980s in the Dak golmok (닭골목, literally "chicken alley") of the "Andong Gu Market," restaurant owners there made a dish including ingredients that regulars demanded, which became the current Andong jjimdak. The most plausible speculation among existing assumptions is that merchants of the Dak golmok at the market created the dish to keep their position against the rapid expansion of Western fried chicken shops.

Preparations

Since Andong jjimdak is cooked over high heat, it has less fat and can have various tastes by adding diverse ingredients according to recipe. It is popular among students and blue-collar workers due to the abundant portions compared to the price (generally around 20,000 won). Andong jjimdak is also considered a nutritious dish due to the high protein content from the chicken, and various vitamins provided by the vegetables in the dish.

To make the dish, the broth is prepared first by boiling a cleaned chopped chicken, whole garlic, onions, ginger and a type of fresh green chili pepper called "Cheongyang gochu" (청양고추) altogether in a pot. The pepper is famous for its extreme spiciness and plays an important role in tasting the dish. Cellophane noodles

Cellophane noodles

Cellophane noodles are a type of transparent noodle made from starch , and water.They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes,...

 are soaked in water. The cooked chicken is simmered with a sauce made from ganjang, mulyeot (물엿, syrup-like condiment

Condiment

A condiment is an edible substance, such as sauce or seasoning, added to food to impart a particular flavor, enhance its flavor, or in some cultures, to complement the dish. Many condiments are available packaged in single-serving sachets , like mustard or ketchup, particularly when supplied with...

), sugar, and pepper in the broth. Slices of shiitake

Shiitake

The Shiitake is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world. It is a feature of many Asian cuisines including Vietnamese, Chinese, Japanese, Korean and Thai...

, and diced carrots, potatoes, and other vegetables are added in the pot and boiled over high heat for ten minutes. Whilst the carrots and pototos are almost getting cooked, a little amount of wheat flour and spinach, sliced cucumber, scallions and the noodles are added to the pot as well. After cooking, the dish is put on a plate and sesame seeds are spread over it.

External links

안동찜닭' 서울상륙 1년 The Chosun Ilbo

The Chosun Ilbo

The Chosun Ilbo is one of the major newspapers in South Korea. With a daily circulation of over 2,200,000, the Chosun Ilbo has undertaken annual inspections since Audit Bureau of Circulations was established in 1993...

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