Andong has a food identity unlike anywhere else in South Korea. The city’s Confucian heritage, remote inland location, and centuries of aristocratic food culture have produced dishes that are rarely found outside North Gyeongsang Province. Jjimdak is the city’s international calling card, but local regulars are more likely to eat salted mackerel, heotjesabap, or wheat noodle dishes rooted in the surrounding agricultural land. Here is a practical guide to eating well in Andong.
Andong Jjimdak Alley (찜닭골목)
The cluster of jjimdak restaurants in central Andong - near the Andong Traditional Market, about a five-minute walk from Andong Station - is the most convenient starting point for visitors. The dish is a braised whole chicken served in a broad, flat pan with glass noodles (dangmyeon), soy sauce, garlic, chilli, and seasonal vegetables, typically potato and carrot.
Andong Jjimdak (안동찜닭) at the entrance to the alley is one of the longest-running operations and often has queues at lunch. A standard portion sized for two costs approximately KRW 28,000–32,000 as of 2026. Wonjo Andong Jjimdak (원조안동찜닭) a few doors down claims to be the original recipe location and is equally busy. Either is reliable. Spice level can usually be adjusted; ask for 덜 맵게 (deol maepge) for milder.
Most restaurants open from around 10:30 and serve until 21:00. No reservations are needed for lunch; small groups can usually be seated immediately.
Heotjesabap Restaurants
Heotjesabap is a Confucian-derived rice dish with deep roots in the Andong area. The full spread typically includes a bowl of rice, assorted namul vegetables (fernbrake, spinach, bean sprouts), dried seasoned fish, sesame oil, and a mild soy-based sauce. It looks simple but rewards attention - each element is individually prepared.
Heotjesabap Sikdang (허제사밥 식당) near the old market is one of the better-known establishments serving this dish. A meal costs approximately KRW 12,000–15,000 per person as of 2026 and typically includes multiple banchan side dishes. The restaurant is popular with local office workers at lunchtime; arriving before 12:00 avoids the main queue.
Gari-makgeolli (간장게장 & Makgeolli)
Andong is known regionally for its ganjang (soy-based) makgeolli - a cloudy, slightly sweet rice wine that accompanies the local cuisine. Several traditional drinking houses (makgeolli jip) near the old market area serve house-brewed makgeolli by the ceramic pot alongside anju (drinking snacks) such as pajeon (spring onion pancake), japchae, and kimchi.
Andong Makgeolli House (안동막걸리집) near the central market area is a reliable option. A 500 ml ceramic jug of house makgeolli costs approximately KRW 4,000–6,000 as of 2026. The savoury pajeon pancake (approximately KRW 8,000–10,000) is the standard accompaniment.
Andong Salted Mackerel (안동 간고등어)
Inland Andong developed a tradition of heavily salted mackerel (ganjang godeungeo) as a means of preserving coastal fish before refrigeration. The mackerel is still prepared in the traditional way and is sold in the Andong Traditional Market, where several stalls offer whole fish by weight, or prepared dishes of grilled salted mackerel.
Gadeungeo Sikdang (간고등어 식당) near the market specialises in the dish - a set meal of grilled salted mackerel with rice and banchan costs approximately KRW 13,000–18,000 as of 2026. The fish has a strong, intensely savoury flavour; pair it with a bowl of warm doenjang jjigae (soybean paste stew) for a balanced meal.
Andong Traditional Market (안동 구시장)
The old market near the city centre is worth visiting for food stalls independent of any sit-down restaurant. Vendors sell hotteok (sweet filled pancakes), fried vegetables, yakgwa (honey-glazed pastry cakes) which are an Andong speciality, and various prepared banchan by weight.
The market is most active on days ending in 2 and 7 (a five-day traditional market cycle), though a smaller daily market operates year-round. Most stalls are open from approximately 09:00 to 18:00.
Take a Food Tour of Andong
Andong’s food culture - jjimdak, heotjesabap, and the makgeolli tradition near the old market - is deeply rooted in the city’s Confucian heritage, and a guided tour connects the dishes to their historical context in a way that transforms a meal into something more meaningful. Many Andong food and cultural tours combine the jjimdak alley, Hahoe Folk Village, and a traditional market visit in a single day, covering the city’s identity far more efficiently than independent navigation. Advance booking is recommended, as Andong is primarily a day trip destination from Seoul or Busan. Book an Andong food and culture tour.
For guided food and cultural tours in Andong - covering the jjimdak alley, the traditional market, and heotjesabap restaurants with an English-speaking guide - GetYourGuide’s South Korea tours list day trip options from Seoul that include Andong’s food culture as a focus. If you are staying overnight, browse hotels and guesthouses in Andong on Booking.com - options range from traditional hanok stays near Hahoe to standard business hotels close to the central terminal.
Near Hahoe Folk Village
Restaurants immediately outside the entrance to Hahoe Folk Village serve standard tourist-oriented Korean food - jjimdak, bibimbap, doenjang jjigae - at prices approximately 20–30% above central Andong. Hahoe Sikdang near the ticket gate serves a reliable heotjesabap-style set meal for approximately KRW 15,000 per person as of 2026 and is one of the better options if you are spending a full day at the village and prefer not to return to the city for lunch.
This page is part of our Andong travel guide, and our guides to day trips from Andong and Hahoe Folk Village pair well with it.
Where to base yourself: if you are planning meals around a stay, our Andong hotels guide shows which areas put these food spots on your doorstep.