May 09, 2016 Korea

Andong Jjimdak (안동찜닭): Korean Chicken Stew


Welcoming: 3/5

Food Temperature: 8/10

Ambiance / Music: 8/10

Menu Choice: 3/5

Food Taste: 25/30

Architecture / Interior: 7/10

Food presentation: 7/10

Service: 6/10

Value for money: 8/10

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Fully booked at 4pm, it was clear that this restaurant was a good recommendation: They say come here for the chicken stew mixed with potatoes. In the heart of downtown, in the middle of a famous street everyone should visit called Myrondong, is this restaurant called Andong Jjimdak.


Andong jjimdak is a variety of jjim (a Korean steamed or boiled dish), which originated in the city ofAndong, Gyeongsangbuk-do Province and is made with chicken, various vegetables marinated in aganjang (Korean soy sauce) based sauce. The name literally means "steamed chicken of Andong."

  • Boneless Jjimdak (deep stirred chicken cooked with the bones mixed with a special medium sweet soy sauce) is what to order. The menu is simple, offering three choices based on chicken.

The two story restaurant can take close to a hundred guests and is busy all day long. Wooden tables and benches, mirrors to make the place look bigger, one waiter on the first floor and another on the ground floor. Tables are set with a bowl containing scissors and metallic chopsticks.


You're offered kimchi and pickled radish as you sit while waiting for the order to be prepared.

A large platter filled with chicken floating in its sauce. A lightly sweet sauce with hints of spiciness mixed with cabbage, potato, carrots, onions, spinach and many other ingredients. It is good indeed; very rich and flavorful. A load of aromas, spices and flavors combined into a dish that looks like chicken soup... Dig in! More is yet to come; below that is a bed of sticky potato noodles, those kind of transparent noodles you don't get to eat very often. That huge platter, good for four people, is for 29,000 Korean pounds only.


Loved it! Understood Korean food here.





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