Sunday, April 16, 2017

The Mother of All Chicken Dishes

Andong, South Korea.

I pity the fool who thinks they’ve had jjimdalk (찜닭) without visiting one of the chicken joints on the main drag of Andong Market.

The chicken is incredibly moist, and there’s so much of it.  The sauce has a nice salty tang, with raw red chilis diced directly into the dish depending on how hot you want it.

And underneath all that goodness await a bunch of glass noodles, made from sweet potato flour.

I miss it already.  I want to marry it, in fact.

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