Andong-jjimdak[1] (안동찜닭) 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."[2][3]
Andong Gu Market where Andong-jjimdak is believed to be originated
There are many speculations on the origin of the dish. One is that it is a specialty food of the inner rich village of Andong during the Joseon period, prepared and eaten for special occasions.[4] Another assumption 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.[5] 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.[3]
PreparationsEdit
A plate of Andong-jjimdak
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.[3]
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.[6]Cellophane noodles are soaked in water. The cooked chicken is simmered with a sauce made from ganjang, mullyeot (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 potatoes 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.[3]
Bae, Young-Dong (November 2008). "The Invention and Marketing of Local Fusion-Style Food (퓨전형 향토음식의 발명과 상품화)". Hanguk Minsokhak (in Korean and English). The Korean Folklore Society (48): 179–212.
External linksEdit
Wikimedia Commons has media related to Jjimdak.
(in Korean) 안동찜닭' 서울상륙 1년 The Chosun Ilbo article hosted by Bongchu Jjimdak
August 31, 2023
andong, jjimdak, andong, jjimdak, 안동찜닭, variety, jjim, korean, steamed, boiled, dish, which, originated, city, andong, gyeongsangbuk, province, made, with, chicken, various, vegetables, marinated, ganjang, korean, sauce, based, sauce, name, literally, means, s. Andong jjimdak 1 안동찜닭 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 2 3 Andong jjimdakTypeJjimPlace of originKoreaMain ingredientsChicken Media Andong jjimdakKorean nameHangul안동찜닭Hanja安東蒸雞Revised RomanizationAndong jjimdakMcCune ReischauerAndongtchimdakIPA an doŋ t ɕim dak Contents 1 Origin 2 Preparations 3 See also 4 References 5 External linksOrigin Edit Andong Gu Market where Andong jjimdak is believed to be originatedThere are many speculations on the origin of the dish One is that it is a specialty food of the inner rich village of Andong during the Joseon period prepared and eaten for special occasions 4 Another assumption 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 5 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 3 Preparations Edit A plate of Andong jjimdakSince 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 3 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 6 Cellophane noodles are soaked in water The cooked chicken is simmered with a sauce made from ganjang mullyeot 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 potatoes 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 3 See also Edit Food portalKorean cuisine Bokkeum Dak galbi Jjim List of chicken dishes List of steamed foodsReferences Edit 안동찜닭 National Institute of Korean Language Retrieved 2017 02 12 Genuine and Timeless Treasures in Confucian Country Korea Tourism Organization Archived from the original on 2012 06 30 a b c d 안동찜닭 in Korean Doosan Encyclopedia permanent dead link Yun Tae ha 윤태하 2008 09 04 희동이세상 안동의 전통음식 in Korean andong net Archived from the original on 2011 07 23 Retrieved 2008 09 10 Andong the Home of Confucianism and the Noble Class 경북 먹을거리 고단백 영양식으로 안성맞춤인 안동찜닭 in Korean Korea Tourism Organization Archived from the original on 2011 07 22 Bae Young Dong November 2008 The Invention and Marketing of Local Fusion Style Food 퓨전형 향토음식의 발명과 상품화 Hanguk Minsokhak in Korean and English The Korean Folklore Society 48 179 212 External links Edit Wikimedia Commons has media related to Jjimdak in Korean 안동찜닭 서울상륙 1년 The Chosun Ilbo article hosted by Bongchu Jjimdak Retrieved from https en wikipedia org w index php title Andong jjimdak amp oldid 1106557136, wikipedia, wiki, book, books, library,
