Andong jjimdak is a variety of jjim (a Korean steamed or boiled dish), which originated in the city of Andong, Gyeongsangbuk-do and is made with chicken, various vegetables marinated in a ganjang (Korean soy sauce) based sauce.
Tteokbokki, also known as Ddeokbokki is a popular Korean snack food which is commonly purchased from street vendors or Pojangmacha. The original Tteokbokki is a stir-fried dish consisting of garaetteok ( cylinder-shaped tteok) combined with a variety of ingredients, such as beef, mung bean sprouts, green onions, shiitake mushrooms, carrots, and onions, and seasoned with soy sauce.
This noodle made by wheat flour and bean flour with noodles in a light broth made with green fish. It is served with a sauce made with sesame oil, soy sauce, scallions and a small amount of chili pepper powder. Thinly sliced jidan, or fried egg, gim, and zucchini are topped on the dish for garnish.
The original korean beef, Only at the Andong!
Heotjesa bap, (also spelled hutjesa bap) a traditional Korean dish, is a variety of bibimbap, served with soy sauce (ganjang) instead of the gochujang (hot pepper paste) that is more commonly used. Hutjesa bab consists of mainly several types of namul (young sprouted vegetables) over white rice. It is also served with grilled fish and some jeon (Korean pancake). The nice taste of Andong salted Mackerel is Surprising! Why don't you try them? It's the taste of the long tradition and of the home, Andong. There are many way to enjoy the mackerel like boiled down in soy sauce or other seasonings or baked with seasonings.