How to pronounce Andong jjimdak

Andong jjimdak is written 안동찜닭 where it comes from. In the International Phonetic Alphabet it is /an.doŋ.t͈ɕim.dak̚/. In plain English letters that is AHN-dong-JIM-dahk, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Andong jjimdak?

Andong jjimdak is a main dish of South Korea. Where it comes from: North Gyeongsang. People usually eat it at lunch or dinner. Its main ingredients are chicken, vegetables and potato. It tastes savory, spicy and sweet.

Where Andong jjimdak comes from

Andong jjimdak is one of 45 signature dishes of South Korea on this map. See all dishes from Andong.

• Heotjesatbap 헛제삿밥 · Rice dish · North Gyeongsang

  Heotjesatbap means "mock ancestral rite meal".

• Andong soju 안동소주 · Drink · North Gyeongsang

  Andong soju is a traditional distilled soju from Andong.

• Andong sikhye 안동식혜 · Drink · North Gyeongsang

  Andong sikhye is a red, spicy rice drink, quite unlike the sweet sikhye found elsewhere in Korea.

• Andong salted mackerel 안동 간고등어 · Main dish · North Gyeongsang

  Andong salted mackerel, gan-godeungeo, is mackerel preserved with salt and then grilled or braised.

• Hwangnam bread 황남빵 · Dessert · North Gyeongsang

  Hwangnam bread, also called Gyeongju bread, is a small round pastry filled with red bean paste, the filling making up nearly seventy per cent of the cake.

• Gwamegi 과메기 · Snack · North Gyeongsang

  Gwamegi is half-dried Pacific herring or saury made in winter on the east coast of North Gyeongsang, around Pohang, Uljin and Yeongdeok.

Food of South Korea

Dishes like Andong jjimdak in other countries

Same type of dish and similar main ingredients as Andong jjimdak:

• Dapanji (big plate chicken) 大盘鸡 · Main dish · Shawan (Xinjiang), China

  Dapanji, big plate chicken, is a spicy stew of chicken, potatoes and chilli peppers served on a large platter.

• Balti · Main dish · West Midlands, United Kingdom

  A balti is a curry cooked fast over high heat in a thin pressed-steel bowl, and served in the same bowl at the table, with naan to scoop it up.

• Tagine طاجين · Main dish · Morocco

  A tagine is both the dish and the pot: a shallow clay base with a tall conical lid that sends steam back down, so meat and vegetables braise slowly in very little water, which suits a dry country.

• Pepián · Main dish · Antigua Guatemala, Guatemala

  Pepián is a thick, spicy stew of chicken or beef with vegetables like chayote, potatoes and green beans, in a sauce of roasted and ground tomatoes, tomatillos, dried chillies and toasted squash and sesame seeds.