Dish

Andong jjimdak

Andong Braised Chicken

The dish is made by simmering chicken, potatoes, carrots, and other vegetables in a sauce made with soy sauce, sugar, and other seasonings. The sauce is thick and sticky, and coats the chicken and vegetables with a sweet and savory flavor. The dish is typically served with rice and other side dishes.

Asian cuisine› East Asian cuisine› Korean cuisine

Meat Dish› Poultry Dish› Chicken Dish

Origins and history

Andong jjimdak originated in the city of Andong, which is located in the southeastern part of Korea. The dish was traditionally made with chicken that was marinated in soy sauce and other seasonings, and then simmered with vegetables and other ingredients. Today, it is a popular dish throughout Korea and is enjoyed by locals and tourists alike.

Dietary considerations

Gluten-free

Variations

There are many variations of Andong jjimdak, including versions that use different types of meat or vegetables. Some recipes call for the addition of mushrooms or tofu, while others use different types of sauces or seasonings. Some versions of the dish are also spiced with chili peppers or other spices.

Presentation and garnishing

The dish is typically served in a large pot or bowl, with the chicken and vegetables arranged on top of the rice. A sprinkle of sesame seeds or chopped green onions can be used as a garnish.

Tips & Tricks

To make the dish even more flavorful, some recipes call for the addition of chestnuts or other nuts. These can be added to the dish during the last few minutes of cooking, or sprinkled on top of the dish before serving.