A little Andong steamed chicken, eaten actually in Andong.
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Andong Steamed Chicken
This entry was written by Robert Koehler, posted on September 9, 2007 at 12:56 am, filed under Korean Culture, Photos of Korea. Bookmark the permalink. Follow any comments here with the RSS feed for this post.
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10 Comments
It’s late, I’m working and I wish I had some just now.
Darn.
Does that dish have potato?
Savory shot!!
Yup, that looks like a hunka potato down low…
Given a choice, I’d take Dakgalbi over Andong chicken nine times out of ten, but the latter is still pretty good. Is it actually done better in Andong? I’m just wondering because a lot of the regional specialties - Chuncheon Dakgalbi, Chonju Bibimpab, etc - seem to be just as good, and sometimes better, in Seoul.
#3,
Well,not all the restaurants in Andong and Chonju are good. But, in my experience, good Korean restaurants are far between in Seoul.
Zen Kimchi eat your heart out. That looks f^%$ing delicious.
Are ya doing an Andong story, Robert?
Such an endlessly rewarding region…
Here’s a story-angle for SEOUL, one of the ultimate Korea tours — would be amazing to do at Chuseok time — start at Hahoe Village and follow the Naktong River up through Bongjeong-sa and Andong City, past the Jebiwon Buddha to Dosan Seowon and up to the mind-blowing Cheongnyang-san, then on into Yeongju City for Huibang-sa, Biro-sa, Sosu Seowon, Seonbi-chon and finish at the great Buseok-sa… and perhaps even beyond that for Munsu-san, Ojeon-yaksu and one up to the river’s origin at incredible Taebaek-san…!
Looks like someone already took a bite from that potato
re: globalvillageidiot’s question, YES! although most regional specialties seem to taste pretty much the same everywhere, I have never EVER had Andong Jjimdak that tasted right anywhere but in Andong. Heck, I think the stuff in Hahoe by and large doesn’t taste as good. But in Seoul? Ugh, inedible. Half the time the sauce is some strange burnt umber color, and none of them have the right kick of flavor. For my money, the only good place to get jjimdak is in the covered street in the old market downtown. It’s lined with jjimdak places, and they’re all pretty darn delicious. This is one of the rare food specialties that really does need to be consumed in the region. Go forth and dine!
figbash, thanks for the info. The next time I find myself in Andong - possibly as part of a post-hiking side trip this fall - I’ll take your advice and check out the market restaurants.
I too prefer dakgalbi. But then I only had jjimdak in Jeomchon - two towns down from Andong and the guy I was eating with (a native of Andong) said it wasn’t quite as good as the real McCoy…. Regrettably, with all the time I spent in Jeomchon, I didn’t explore Andong sufficiently, culinarily or otherwise, though I’ve been there a number of times…
Andong has a plethora of traditional foods and drinks - the Galbijim wiki lists seven… Also I’ve been slowly compiling on that wiki a list (still incomplete) of places of interest in Andong-shi. Found a huge number of them already and not every myeon or dong is represented yet. Take time to photograph them all, Robert, and you won’t be seen in Seoul for a long while.