Andong Jjimdak (Steamed Chicken of Andong)
Jjim, as I understand from my colleague means "Steamed". "Dak" refers to Chicken. So essentially, this dish means "steamed chicken of Andong". (Andong is a city in Korea)
The dish is made with chicken and various vegetables marinated in a Ganjang (Korean soy sauce) based sauce. For a soya sauce based dish, it is remarkably sweet and was smothered in an almost molasses-treacle like brownness. This version I had, had a cinnamon woodiness in the aroma but strangely was not detected in the taste.
From Wikipedia:
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" 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 (Corn syrup), sugar, and pepper in the broth. Slices of Shiitake, diced carrots, potatoes, and other vegetable 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.
Andong Jjimdak (Steamed Chicken of Andong)
Jjim, as I understand from my colleague means "Steamed". "Dak" refers to Chicken. So essentially, this dish means "steamed chicken of Andong". (Andong is a city in Korea)
The dish is made with chicken and various vegetables marinated in a Ganjang (Korean soy sauce) based sauce. For a soya sauce based dish, it is remarkably sweet and was smothered in an almost molasses-treacle like brownness. This version I had, had a cinnamon woodiness in the aroma but strangely was not detected in the taste.
From Wikipedia:
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" 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 (Corn syrup), sugar, and pepper in the broth. Slices of Shiitake, diced carrots, potatoes, and other vegetable 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.