Andong Jjimdak
Do you know one of the best sweet and spicy chicken dishes in South Korea? It’s not fried chicken —although that’s delicious too. It’s Andong Jjimdak, a sweet, savory, and spicy dish made by braising chicken with vegetables and glass noodles in a soy sauce-based sauce. Originating from Andong, a city in the south of South Korea, Andong Jjimdak is known for its large portions, rich flavors, and affordable price.
What is Andong Jjimdak?
Andong Jjimdak (안동 찜닭) literally means “Andong steamed (braised) chicken”. Andong is a historic city in North Gyeongsang Province, famous for its rich culture and traditional architecture. The word 찜닭 (Jjimdak) refers to chicken dishes prepared by steaming, braising, or stewing in sauce.
The dish consists of large chunks of chicken, vegetables, potatoes, and glass noodles braised in a spicy soy sauce-based liquid. Unlike other chicken stews like Dakbokkeumtang, Andong Jjimdak does not use chili powder or chili paste but relies on fresh and dried whole chilies for a fresh spicy kick.
Origin of Andong Jjimdak
Some believe Andong Jjimdak dates back to the Joseon Dynasty (1392–1897), eaten by wealthy families on special occasions, but there’s little evidence to support this.
More likely, Andong Jjimdak was created in the 1980s in Andong’s chicken alley (닭골목) as a response to the rising popularity of fried chicken shops. Local vendors used common ingredients like glass noodles, potatoes, and whole chilies to create a dish that was hot, hearty, affordable, and flavorful. It quickly became popular and spread nationwide.
Andong Jjimdak Ingredients
1. Sauce
The braising sauce is sweet, savory, and mildly spicy. It usually contains soy sauce, oyster sauce, rice wine, dark brown sugar, Korean mulyeot (a sticky syrup), pepper, finely minced garlic and ginger, sesame oil, and water. No chili powder is used; the heat comes from whole fresh and dried chilies braised in the sauce.
2. Main Ingredients
¤ Large chunks of bone-in chicken
¤ Potatoes (which soak up the sauce well)
¤ Carrots, onions, mushrooms cut to similar sizes as the chicken
¤ Korean glass noodles (made from sweet potato starch)
¤ Scallions and sesame seeds for garnish
¤ Whole fresh and dried chilies (the secret to the spice)
How to Make Andong Jjimdak
¤ Combine all sauce ingredients ahead of cooking to allow flavors to meld.
¤ Parboil the chicken in boiling water for 1 minute to remove impurities, then drain.
¤ Add chicken and sauce to a pot and cook over medium-high heat for 10 minutes.
¤ Add potatoes, carrots, onions, and chilies, and boil for another 7–10 minutes.
¤ Lower heat, stir well, and simmer for 10 minutes (longer cooking enhances flavor).
¤ Add mushrooms and glass noodles and cook for 3–5 minutes until done.
¤ Garnish with scallions and sesame seeds.
¤ Serve best with plain white rice.
Variations
¤ Some restaurants offer boneless chicken versions for convenience.
¤ Spice level can be adjusted.
¤ Leafy greens like spinach or bok choy are sometimes added.
¤ Cheese jjimdak has recently become popular — melted cheese on top adds creaminess, though opinions vary due to the dish’s natural sweetness.
Best Andong Jjimdak Restaurants in Seoul
¤ Andong Jjimdak Chain: Offers both bone-in and boneless chicken with kimchi and dongchimi (radish water kimchi) on the side. Less spicy, great for mild palates.
¤ Bongchu Jjimdak: Known for cleaner, lighter sauces, also served with kimchi and dongchimi.
¤ Many local spots across Seoul serve great Andong Jjimdak, especially in tourist-friendly Myeongdong. Asking locals is often the best way to find authentic spots.
