Andong jjimdak

Andong-jjimdak is a delectable Korean dish that originates from Andong in the Gyeongsangbuk-do Province. This savory entrée falls under the category of "jjim" signifying that it is either steamed or boiled. The centerpiece of the dish is marinated chicken, infused with a rich soy sauce-based marinade known as ganjang. The term "Andong-jjimdak" literally translates to "steamed chicken of Andong."

The exact origins of Andong-jjimdak are somewhat enigmatic. Some believe it was a favorite among the affluent in Andong during the Joseon dynasty. Others contend that it was concocted by market vendors in the 1980s to rival the burgeoning popularity of Western-style fried chicken.

What sets Andong-jjimdak apart is its preparation over high heat, which reduces fat content and accentuates a variety of flavors based on the chosen ingredients. It is especially popular among students and blue-collar workers due to its generous portions and affordability. Furthermore, it is nutritionally dense, offering ample protein from the chicken and essential vitamins from the vegetables.

To prepare Andong-jjimdak, begin by making a broth with chopped chicken, garlic, onions, ginger, and Cheongyang gochu (a spicy green chili pepper). Meanwhile, soak some cellophane noodles. Simmer the chicken in a sauce made from ganjang, mullyeot (a syrup-like condiment), sugar, and pepper. Add shiitake mushrooms, carrots, potatoes, and other vegetables, allowing the mixture to boil together. Finally, incorporate wheat flour, spinach, cucumber, scallions, and the soaked noodles. Once everything is cooked to perfection, serve the dish garnished with sesame seeds for a delightful finishing touch.