‣ Meaning : In general, braised chicken dishes are clled Jjimdak(also called dakjjim). Dak(닭) is chicken and Jjim(찜) is a cooking term for braise, stewed or braised in a sauce. So dakjjim is also called jjimdak.
** Jjimdak is served in a big plate to share in a group.
‣ Price (for one plate in won cost around) : Small 19,000won (1-2people), Medium 25,000(3-4 people), Large 35,000won(5+ people)
‣ Benefit of Jjimdak
Andong Jjimdak is cooked over high heat, it has less fat. It is also considered a nutritious dish do to the high protein content on chicken, and various vitamins provided by vegetables in the dish.
‣ Typical franchise Jjimdak Restaurants : Wonjo Andong Jjimdak, Bongchu Jjimdak
Jjimdak is a kind of dish that people never refuse and one of the first items that come into people's mind when they just want to have a decent and satisfying meal without any risks of disappointment. Jjimdak is a dish originated long ago in the Gyeonsangbuk-do(경상북도) Andong(안동) region. If you go to Andong region, you can try a variety of Jjimdak.
According to Croey Hassell and Ilana Stol, in the heart of the Andong Gu-SiJanag(old market) lies the famous Jjimdak Golmok, literally meaning "Steamed Chicken Alley." The street is filled with busy cooks luring hungry market-goers into their place with delectable smells and promises of guaranteed deliciousness. Once you have chosen a restaurant, the rest is easy: Just sit back, relax, chomp on a few picked radishes, and wait for the freshly cooked Jjimdak to arrive; it never disappoints.
The exact origin of Andong Jjimdak is uncertain. There are some 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. Another assumption is that during the 1980s in the Dak golmok(literally "Chicken Alley") of the Andong old market, restaurant owners there made a dish including ingredients that regulars demanded, which became the current Andong Jjimdak. 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. (tourandong)
Whatever the reason is, its popularity exploded during the economically uncertain years of the 1997 Asian Financial Crisis. With its hearty portions at a relatively low price, Jjimdak quickly became a favorite amongst students and blue collar workers. The end of the crisis did not mean the end of Jjimdak, however, as ventures and chains professing to serve Andong-style Jjimdak sprung up all over the country, which means you can taste Andong Jjimdak outside of Andong. You might easily find Jjimdak restaurant nowadays!
To make Andong Jjimdak, you add pre-cooked chicken, various large-sliced vegetables, and finally glass noodles. Then, the entire dish is mixed with a spicy soy-based sauce and simmered to perfection. The flavors of the juicy chicken, chewy noodles, mouth-watering potatoes, onions, and various vegetables come together to create a delightful dish. Andong Jjimdak is a dish enjoyed by many, and is served in plentiful amounts on a large plate to be eaten in groups. When eating this dish, you must also try it with dongchimi (water-based Kimchi with radishes) for an even more enjoyable meal.
Personally, I recommend to those who find themselves struggling to adjust to the Korean diet. This food will be very satisfying!
