Do you want to know how to get to the andong (station)?
There are many ways you can get to andong (station) such as public transportation (bus, subway / metro),
taxi and Blacklink limo/transfer/shuttle service.
Distance : 0.0km
Time : min
Fare : 0.0
Distance : 275.909km
Time : 3h 23min
Fare : 233.1
Since most public transportations (bus, subway/metro) are not available 24/7,
make sure to check the bus schedules when using late night bus. During busy hours,
it is hard to find a taxi driver and the you may have to pay for extra fare for late night use.
Despite of a bit higher price, Blacklink provides a hassle free and comfortable door-to-door transfer
service from Incheon Airport (ICN) and Gimpo Airport (GMP) to your lodging or from
your lodging to ICN and GMP.
Don't sweat outside waiting for other transportation with your luggage. Make a round trip
reservation with Blacklink as you plan for your trip. It is easy, convenient and available 24/7.
Then, the assigned Blacklink driver will greet you at the arrival and will drive you to
the andong (station).
You can use Blacklink for not only hotel but also Gimpo Airport (GMP),
Myeongdong, Jongno-gu, guesthouse, resort, airbnb, lodging and anywhere you want to go in Korea.
Check out Blacklink customer review posted below.
Blacklink real review
Highly recommended for both convenience, reliability and customer service communications considering none of us in our group spoken any Korean. With at least 6 cases between the four of us excluding hand luggage, a really early check-in for at least one of us and the airport at least an hour away, we decided to share a cab as we weren't sure if the airport bus/trains ran as early as 5:30am. Making the reservation online was easy and all email communications were clear. I was worried that they would not be able to find the building as we were not staying in a hotel and building works outside meant the driver wasn't able to stop directly outside. However, after sending them a couple of photos, from my phone and telling them where we would be waiting for them, were acknowledged and passed on to Mr Lee, our driver, who arrived promptly and was very helpful in getting our cases into his clean and comfy vehicle. I was impressed that we were also informed of who our driver was, along with his picture, and the vehicle and registration details.
We had a party of 5 people + luggage. The car was clean and spacious. The driver even came 30 min earlier than the time initially requested. We were very pleased with this service. Awesome service and very professional.
This is the best offer right now when it comes to taxi services for foreigners in Seoul. I managed to make reservation on Saturday 4PM for Sunday 9AM, which is less than 24h and without knowing Korean. I must mentioned that all similar services were not operating due to weekend or need some Korean in order to make a reservation. Moreover, the price was not very high comparing the service I have receive. I would like to add that I had a bit unusual reservation because I was travelling with 4 big boxes. The driver was very polite, few minutes before time and had communicative English.
I thought that the service was excellent! Well done! Thanks!
This actually was very easy to use. My friend and I are both 18 and arrived in Incheon at 11 pm so we wanted a driver to pick us up as opposed to taking a late bus/train. As soon as we exited the main terminal our driver was standing with my name on a sign. The drive was quick and there was hardly any traffic probably because of the time it was. Our driver made sure that we arrived at the right place before leaving us there.
Returning to the airport after our trip we used the AREX since it was during the day. I would definitely use black link again if we arrived at night or had a lot of luggage with us.
andong (station) information
Andong is a city in South Korea, and the capital of North Gyeongsang Province. It is the largest city in the northern part of the province with a population of 167,821 as of October 2010. The Nakdong River flows through the city. Andong is a market centre for the surrounding agricultural areas.
Andong has famous local foods that originated in the city such as heotjesabap, Andong jjimdak, Andong soju (a rice wine), Andong sikhye (a punch), Geonjin guksu (a noodle dish), and salted mackerel.
Heotjesabap is a variety of bibimbap, served with soy sauce (ganjang) instead of the gochujang (hot pepper paste) that is more commonly used. Heotjesa bab consists mainly of several types of 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.
Andong jjimdak 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 Dak golmok (닭골목, literally "chicken alley") of the "Andong Old Market," restaurant owners there made a dish including ingredients that regulars demanded, which became the current Andong jjimdak. Restaurateurs 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 Dak golmok at the market created the dish to keep their position against the rapid expansion of Western fried chicken shops.
Andong Soju 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 Andong Soju were almost lost during the '60s and '70s due to government legislation, but they were brought back by Cho Ok-hwa, the current skillholder. Andong soju was traditionally made by the wife of a household, and she passed down the secrets to her daughters-in-law.
Mackerel is another popular local delicacy. Caught downstream where the Nakdong River meets the sea, in ancient times the fish would spoil before being brought further inland. Using special salting techniques, Andong was the furthest inland the fish could be brought, so aristocrats would travel to Andong specially for the salted fish.
Sikhye is a fermented rice punch served across Korea. The Andong variety, however, is particularly spicy, made with powdered red pepper, ginger, and radish. Sikhye contains lactobacillus, a benign strain of bacteria found in the gastrointestinal tract, and often used as a digestive aid in dishes including kimchi, yogurt, and sauerkraut, among others.