Andong jjimdak
Type | Jjim |
---|---|
Place of origin | Korea |
Main ingredients | Chicken |
Korean name | |
Hangul | 안동찜닭 |
---|---|
Hanja | 安東찜닭 |
Revised Romanization | Andong-jjimdak |
McCune–Reischauer | Andongtchimdak |
IPA | [an.doŋ.t͈ɕim.dak̚] |
Andong-jjimdak
Origin
There are many speculations on the origin of the dish. One is that it is a specialty food of the inner rich village of Andong during the
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.[3]
To make the dish, the broth is prepared first by boiling a cleaned chopped chicken, whole
See also
References
- ^ "안동찜닭". National Institute of Korean Language. Retrieved 2017-02-12.
- ^ "Genuine and Timeless Treasures in Confucian Country". Korea Tourism Organization. Archived from the original on 2012-06-30.
- ^ a b c d 안동찜닭 (in Korean). Doosan Encyclopedia.[permanent dead link]
- ^ Yun Tae-ha (윤태하) (2008-09-04). 희동이세상 - 안동의 전통음식 (in Korean). andong.net. Archived from the original on 2011-07-23. Retrieved 2008-09-10.
- ^ Andong, the Home of Confucianism and the Noble Class
- ^ (경북/먹을거리) 고단백 영양식으로 안성맞춤인 '안동찜닭' (in Korean). Korea Tourism Organization. Archived from the original on 2011-07-22.
- Bae, Young-Dong (November 2008). "The Invention and Marketing of Local Fusion-Style Food (퓨전형 향토음식의 발명과 상품화)". Hanguk Minsokhak (in Korean and English) (48). The Korean Folklore Society: 179–212.
External links
- (in Korean) 안동찜닭' 서울상륙 1년 The Chosun Ilbo article hosted by Bongchu Jjimdak