Andong Braised Chicken (Andong Jjimdak)

• Once you taste it, you’ll never forget it!

Andong Jjimdak is a rich, soy-based braised chicken dish that originated in Andong, Gyeongsangbuk-do. Unlike typical braised chicken, it’s made by simmering chicken, glass noodles, and assorted vegetables in a savory ganjang (soy sauce) marinade. Several origin stories surround this beloved dish. Some say it dates back to the Joseon Dynasty, when wealthy families in Andong’s inner town would prepare special chicken dishes, leading outsiders to call it "Andong-ne Jjimdak." Others believe it emerged from the bustling chicken alley in Andong’s old market, where vendors customized recipes to meet customers' demands. Another theory links its rise to the 1980s, when it was created as a counter to the popularity of fried chicken.

Andong Korean Native Cattle (Andong Hanwoo)

• Premium Korean beef raised in nature’s embrace

Andong is known not only for its cultural heritage and deep-rooted traditions but also for its pristine natural environment —clear skies, lush mountains, and wide-open landscapes that seem to breathe vitality. Thanks to its dry climate, minimal rainfall, and ideal day-to-night temperature shifts, Andong has long been famous for its cattle markets. Andong Hanwoo is raised in these optimal conditions using unique farming methods. As a result, the beef features a beautiful balance of marbling throughout the meat, giving it a tender texture and rich aroma. Renowned for its flavor and elasticity, Andong Hanwoo is celebrated as one of the finest Korean beef varieties.

Andong Guksu (Noodles)

• Time-honored comfort in every bowl

Andong’s noodle culture is as diverse as it is deep-rooted. From hot broth noodles (onmyeon) and cold noodles served in chilled broth (naengmyeon), to spicy mixed noodles (bibim guksu), broth-based kalguksu, and creamy soybean noodles (kongguksu)—there’s a flavor for every craving. According to "Eumsik Dimibang," Korea’s oldest cookbook compiled by Lady Jang Gye-hyang, buckwheat and wheat flour were often blended to make kalguksu (knife-cut noodles) and buckwheat rice cakes. This reflects how noodles have long held a cherished place in Korean daily meals—especially in Andong, where tradition is always on the table.

Heotjesabap (Ceremonial Bibimbap Without the Ritual)

• A dish born from reverence and hospitality

In Andong, where Confucian values run deep, "bongjesa jeopbingaek"—meaning serving ancestral rites with devotion and treating guests with respect—has long been a cherished household principle. As ancestral rites were held with great care, it was customary for family and guests to gather after the ritual and share the food that had been offered. This practice, known as eumbok, symbolized unity and gratitude. From this custom grew the tradition of making bibimbap with the leftover ritual food. Heotjesabap continues this legacy by faithfully recreating the dishes typically served at ancestral rites.

Andong Gangodeungeo (Salted Mackerel)

• A savory gift from the inland

Mild yet pleasantly salty, Andong’s salted mackerel is a beloved delicacy with an unlikely origin. In landlocked Andong—far from the sea—fresh fish was once considered a rare and precious gift. Before modern transportation, it took more than a day to bring mackerel from the coastal town of Yeongdeok to Andong. To prevent spoilage during the journey, locals developed a method of preservation using salt. Instead of eating fresh mackerel, Andong residents became accustomed to enjoying it salted. Over time, they discovered that the salting and aging process not only removed the fishy smell but also enhanced the flavor and texture. This is how godeungeo prepared in Andong earned its reputation—even in a region far from the coast. Today, this humble but flavorful dish continues to win hearts. Whether steamed, grilled, or braised, Andong’s salted mackerel is the perfect match for the Korean palate.

Andong Sikhye (Fermented Rice Punch)

• A true local test: Can you eat Andong sikhye or not?

Unlike the typical sweet sikhye found elsewhere in Korea, Andong’s version contains much less liquid and is eaten with a spoon rather than drunk. Some say it originated not from the dessert beverage but from sosikhye, a side dish, and later evolved into a fermented dish closer to what we see today. To understand Andong sikhye, it helps to first know about sikhye in general. Across East Asia, various types of fermented dishes known as sikhye have developed, commonly made with fish, rice, and salt. In Korea, one of the earliest records appears in the 1740 text "Sumunsaseol," which describes sweet sikhye made by fermenting grains with malt—quite different from the Andong version. If you ask for sikhye after a meal in Andong, you might be surprised when a bowl of savory, fermented radish rice is served instead of a sweet drink. Centered around Andong and northern Gyeongsangbuk-do, this unique regional dish is often enjoyed cold in winter, with a thin layer of frost and pine nuts on top. Combining radish, chili powder, and ginger, Andong sikhye offers a spicy, tangy finish to a meal—and is also known to aid digestion.

Andong Soju

• A bold spirit with 45% alcohol that’s rich in tradition

Andong soju is a traditional distilled liquor made entirely from grains, with an alcohol content of 45%. Among Andong’s many heritage foods, it was one of the first to be commercialized, influenced by Japanese colonial brewing policies and the advent of factory-based production methods. It was during this period that its alcohol percentage was standardized to 45%—a necessity for taxation purposes. What sets Andong soju apart is its character: a strong, clean bite when you drink it and a surprisingly smooth finish. Over time, it became a favorite for those who appreciate bold yet refined spirits. In the past, locals also used Andong soju as a folk remedy—applying it to wounds or drinking it to ease stomachaches and indigestion. Today, various versions such as Minsokju Andong Soju, Jeontong Myeongju Andong Soju, and Andong Yeonggaju continue this legacy, proudly representing the deep-rooted craftsmanship of the region.