Per popular request, Fatman has spent some time adapting recipes  for Andong Jjimdalk. Now, this isn’t going to give you quite the same taste as going to Andong’s Dalkgolmok (chicken street) for a bite, but it should tide you over until you can head on over . . .
안동찜닭

Jjimdalk ala Fatman

You’ll need one nekkid chicken hacked up into pieces(닭고기), a head of two of garlic(마늘), an onion or two(양파), a carrot or two(단근), a potato or three( 감자), two large green onions (대파), a half a head of cabbage (배추), three or four hot chilies (고추), a cup full of soy sauce (간장), a generous drizzle of rice syrup (물엿), a little knob of ginger (생강), a pinch of salt and a pinch of pepper, and a good fistful of glass noodles (탕면). If you’re the alcoholic kind of person, you might also want a bit of sweetish rice wine on hand, and both boozers and dry folks are going to need some water.

Some people put things in there like pepper powder or more flavorful vegetables or other fancy stuff. They are heretics, don’t listen to them.

First, take those chicken parts and boil ‘em up. You don’t want to die of something nasty and bacterial, do you? Throw them in a pot, cover them with water, and boil, boil, boil! Ok, more like simmer, simmer, simmer, but you get the idea. Cook it.

While that’s going on, slice up your carrots, cabbage, onion, green onion, and any other vegetal stuff we’ve forgotten and set it aside. If you haven’t already, this is also a good opportunity to reduce that garlic and ginger to teeny tiny bits. You should also chop your chilis at this point, and set those bad boys aside. Chuck all those veggies except for the chili, the ginger, and the garlic in the pot with the chicken.

Mix the chili slices, ginger, and garlic with the syrup, soy sauce, and any seasonings Fatman hasn’t mentioned yet. Chuck everything except the noodles in the pot and let the sauce start to reduce. Stick the noodles in some hot water and let ‘em mellow. When you see smoke rising from your stove and the noodles have turned to mush, you’ll know you’ve overdone them (somewhere in the neighborhood of five to ten minutes, probably). Mix the noodles in with the whole lot, let it sit for a minute soaking up the juices, and serve.

If the chicken isn’t bloody inside, the noodles aren’t cruncy, and the vegetables haven’t disentigrated into an unidentifiable mass, then congratulations! You have jjimdalk!

If they have, just pretend like you meant for it to taste that way and act offended that your guests’ palates aren’t refined enough.