안동찜닭 · Andong jjimdak

Andong jjimdak

안동찜닭

What exactly is it?

Chicken and vegetables are braised in soy seasoning, with glass noodles absorbing the sauce. Brown sauce can still be hot with dried chili. Potatoes and noodles make it a substantial shared platter.

Main ingredients

Chicken, soy sauce, potato, carrot, onion, glass noodles, dried chili

Ordering and serving

Compare half/whole-chicken sizes and bone-in versus boneless options. Portion the noodles early as they absorb sauce quickly. Ask about chili adjustment when ordering.

Origins and changes

Andong’s tourism foundation describes it as a modern dish developed in traditional markets in the 1980s. It emerged as market chicken shops evolved from whole fried chicken and garlic chicken, then spread to other cities.

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Dish to compare

Braised chicken · 찜닭

Andong jjimdak

안동찜닭

Main ingredients: Chicken, soy sauce, potato, carrot, onion, glass noodles, dried chili
Flavor and character: Chicken and vegetables are braised in soy seasoning, with glass noodles absorbing the sauce. Brown sauce can still be hot with dried chili. Potatoes and noodles make it a substantial shared platter.
How to eat it: Compare half/whole-chicken sizes and bone-in versus boneless options. Portion the noodles early as they absorb sauce quickly. Ask about chili adjustment when ordering.

Read about this dish →

Braised chicken

찜닭

Main ingredients: Chicken, soy seasoning, potatoes, vegetables, glass noodles, chili
Flavor and character: Chicken and vegetables are braised in soy seasoning with glass noodles. Jjim here does not mean cooking only in steam. Boneless meat and additions such as rice cakes or cheese change the contents and size of the platter.
How to eat it: Distinguish a shared whole-chicken order from an individual set. Brown soy sauce does not guarantee mild heat; check whether rice and extra noodles are included.

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