Andong Jjimdak
Corey Hassell and Ilana Stol
Nothing says Andong more than a big, steaming plate full of Andong Jjimdak. A dish composed of steamed chicken and vegetables in a sweet soy sauce based broth, Jjimdak's hearty, earthy, and delicious flavor has won it a place in Korea's culinary spotlight. Today, you can go to nearly any city in Korea and order Andong Jjimdak, but no one does it better than Andong itself. A big plate of Andong Jjimdak serves up to 5 people generously, making it a fun and relatively inexpensive meal out. When we first arrived in Andong, our co-teachers almost unanimously insisted that we go out and try Andong Jjimdak as one of our first meals together-for the experience just as much as for the food itself.

In the heart of the Andong Gu-Si-Jang (old market) lies the famous Jjimdak Golmok, literally meaning "Steamed Chicken Alley." Here you will find a market lined with restaurant after restaurant serving only Andong's finest: Jjimdak. The street is filled with busy cooks luring hungry market-goers into their place with delectable smells and promises of guaranteed deliciousness ("mashissoyo!!!"). Once you have chosen a restaurant, the rest is easy: just sit back, relax, chomp on a few pickled radishes, and wait for the freshly cooked Jjimdak to arrive; it never disappoints.

Although the exact origin of Andong Jjimdak is a mystery, its popularity exploded during the economically uncertain years of the 1997 Asian Financial Crisis. With its hearty portions at a relatively low price, Jjimdak quickly became a favorite amongst students and blue collar workers. The end of the crisis did not mean the end of Jjimdak, however, as ventures and chains professing to serve Andong-style Jjimdak sprung up all over the country.
The preparation of Andong Jjimdak varies, but there is a basic method which most cooks seem to stick to. First, there is the sauce-composed of soy sauce, chopped garlic, and ginger, all boiled down until thickened. Into the sauce, sliced carrots, red chilies, onions, potatoes, chapche (sweet potato noodles), and a whole chopped chicken is added. The mixture is boiled together over high heat, sprinkled with sesame seeds, then served immediately to hungry customers. One of the reasons locals believe Andong Jjimdak to be the best is because all the produce used in the dish comes from the local farms of Andong, bought directly from the old market.

Andong Jjimdak's allure and popularity among all ages and backgrounds has helped it win the hearts of Koreans and foreigners alike. Those who find themselves struggling to adjust to the Korean diet will be very satisfied with the universal appeal of this comfort food with a Korean twist. No Andong visit is complete without making a stop at the Jjimdak Golmok-a delicious and satisfying meal awaits!