Andong jjimdak

Infobox Korean name

---

caption="Andong jjimdak"
hangul=안동찜닭
hanja=安東찜닭
rr=Andong jjimdak
mr=Andong tchimtak

"Andong jjimdak" is a variety of "jjim" (a Korean steamed or boiled dish), which originated in the city of Andong, Gyeongsangbuk-do Province and is made with chicken, various vegetables marinated in a "ganjang" (Korean soy sauce) based sauce. The name literally means "steamed chicken of Andong." [cite web|url=http://english.tour2korea.com/enu/SI/SI_EN_3_6.jsp?gotoPage=2&cid=262742 |title=Genuine and Timeless Treasures in Confucian Country |publisher=Korea Tourism Organization] cite web|url=http://map.encyber.com/search_w/ctdetail.php?masterno=812711&contentno=812711 |title=안동찜닭 |publisher=Doosan Encyclopedia |language=Korean]

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. [cite web|url=http://www.andong.net/news-2007/view.asp?seq=4173 |date=2008-09-04 |title=희동이세상 - 안동의 전통음식 |author=Yun Tae-ha (윤태하) |publisher=andong.net |language=Korean] Another assumptions is that during the 1980s in the "Dak golmok" (닭골목, literally "chicken alley") of the "Andong Old Market," restaurant owners there made a dish including ingredients that regulars demanded, which became the current "Andong jjimdak". [ [http://english.tour2korea.com/enu/SI/SI_EN_3_6.jsp?cid=256762 Andong, the Home of Confucianism and the Noble Class] ] 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 workers due to the abundant amount compared to the price. "Andong jjimdak" is also considered as a nutritive food because of the high protein from chicken, and various vitamin provided by 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.cite web|url=http://www.culture.go.kr/culture_home/culture/local/news_view.jsp?IDX=3445&area_group=0&area_id=00014 |title=(경북/먹을거리) 고단백 영양식으로 안성맞춤인 '안동찜닭' |publisher=Korea Tourism Organization |language=Korean] Cellophane noodles is soaked in water. The cooked chicken is simmered with a sauce made from "ganjang", "mulyeot" (물엿, syrup-like condiment), sugar, and pepper in the broth. Slices of shiitake, 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.

ee also

*Buldak
*Dak galbi
*Jjim
*Bokkeum

References

External links

*ko [http://www.bongchu.co.kr/news/news_view.asp?num=17&page=1 안동찜닭' 서울상륙 1년] The Chosun Ilbo article hosted by Bongchu Jjimdak