Preparations
Since Andong jjimdak is cooked over high heat, it has less fat and can have various tastes by adding diverse ingredients according to recipe. It is popular among students and blue-collar workers due to the abundant portions compared to the price (generally around 20,000 won). Andong jjimdak is also considered a nutritious dish due to the high protein content from the chicken, and various vitamins provided by the vegetables in the dish.
To make the dish, the broth is prepared first by boiling a cleaned chopped chicken, whole garlic, onions, ginger and a type of fresh green chili pepper called "Cheongyang gochu" (청양고추) altogether in a pot. The pepper is famous for its extreme spiciness and plays an important role in tasting the dish. Cellophane noodles are soaked in water. The cooked chicken is simmered with a sauce made from ganjang, mulyeot (물엿, syrup-like condiment), sugar, and pepper in the broth. Slices of shiitake, and diced carrots, potatoes, and other vegetables are added in the pot and boiled over high heat for ten minutes. Whilst the carrots and potatoes are almost getting cooked, a little amount of wheat flour and spinach, sliced cucumber, scallions and the noodles are added to the pot as well. After cooking, the dish is put on a plate and sesame seeds are spread over it.
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