History of Andong

sp;namul (young sprouted vegetables) over white rice. It is also served with grilled fish, shark, and jeon (Korean pancake). The dish originated in Andong. The term, Heotjesa bap literally means "dishes for fake jesa" that are ceremonies for death anniversary and ancestor veneration held in Korea. The reason it is considered fake is that it is not covered in incense ash, as would happen to any food sacrificed in a jesa ritual.

Andongjjimdak is a variety of jjim (a Korean steamed or braised dish), made with chicken, cellophane noodles, and various vegetables marinated in a ganjang (Korean soy sauce) based sauce. The name literally means "steamed chicken of Andong."There are many speculations on the origins of the dish. One is that the it is a specialty food of the inner rich village of Andong during the Joseon period, prepared and eaten for special occasions. The more likely explanation is that during the 1980s in the Dakgolmok (literally "chicken alley") of the "Andong Old Market," restaurant owners there made a dish including ingredients that regulars demanded, which became the current Andongjjimdak. Restauranteurs in the area claim it was invented by five local old women who had limited chicken supplies and wanted to stretch it out. The most plausible speculation among existing assumptions is that merchants of the Dakgolmok at the market created the dish to keep their position against the rapid expansion of Western fried chicken shops.

AndongSoju is a specialty of the region. It is made with natural ingredients, unlike mass-produced brands, it was historically used for medicinal purposes, and was developed during the Silla dynasty. The traditions of AndongSoju were almost lost during the '60s and '70s due to government legislation, but they