Andong jjimdak

Andong jjimdak is a Korean braised chicken dish with vegetables and a soy-sauce-based seasoning. It is associated with the city of Andong, whose official account presents several competing explanations for its origins. These include a connection with the city’s old market and its chicken sellers; the account describes these as theories rather than a settled founding story.^[1]

Maangchi’s version adds potatoes, onions, mushrooms, carrots and glass noodles to the chicken. Garlic, ginger, soy sauce, oyster sauce and rice syrup season the braising liquid. After visiting Andong, she revised her recipe to include chunjang, a black bean paste, for a darker sauce. The noodles cook in the same pan after the chicken and potatoes have begun cooking, and the finished dish is garnished with shredded scallions and sesame seeds.^[2]