Incheon airport (ICN) to
andong (station)

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 airvan limo/transfer/shuttle service.

  • Public Transportation

    bus

    Distance : 0.0km

    Time : min

    Fare : dollar0.0

  • Taxi

    taxi

    Distance : 275.909km

    Time : 3h 23min

    Fare : dollar233.1

  • Airvan

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    Fare : dollar330.0 ~

    Price Quotearrow_white

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, airvan 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 airvan as you plan for your trip. It is easy, convenient and available 24/7. Then, the assigned airvan driver will greet you at the arrival and will drive you to the andong (station). You can use airvan 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 airvan customer review posted below.

Airvan real review

  • March 14, 2018, 11:50 a.m.

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    comma

    We were met by our driver at the Arrivals Hall in Incheon. The address was difficult to find in Seoul - lots of narrow, steep roads. The driver dropped us and our luggage and waited until we were sure we were at the correct address, when he could have just driven off. Would definitely use this service again

    comma
  • March 9, 2018, 6 a.m.

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    comma

    Mr. LEE, our driver was very professional and polite. Our flight landed before 6 AM and we had to go through customs and luggage claim which took a little longer than expected. He was waiting for us at the exit with our names written on a placard. We will recommend AirVan to friends And family who are planning to go to Korea. We will do it again

    comma
  • Dec. 30, 2017, 8:30 a.m.

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    comma

    On time and friendly. Will definitely use your service again.

    comma
  • Dec. 24, 2017, 7:40 a.m.

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    comma

    We had 2 time ride with Airvan to Pyeonchang and return to airport from Pyeongchang. Both were on time, we had Mr Kim n Mr Lee. My family rate Mr Kim 5*, no doubt we had gap in communication..meaning language but he manage to give us service..he tries very hard to chat..n he even offers us his traditional Korean pancake..we had hickups along d way wit slippery road but he did it very well..thumbs up to Mr Kim..as for Mr Lee..he came way early, he reaches an hour earlier..very punctual..he didnt spoke much but was kind enough to sent us to our requested stop in airport..THNK Q AIRVAN TEAM.

    comma
  • Dec. 12, 2017, 10 p.m.

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    comma

    The driver was super good. He couldn't speak much English, but he has a translation app on standby and we could communicate well. Safe driver too. His van is brand new and super comfy. And the child car seats were good!

    comma

andong (station) information

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andong (station)

markerAndong Office

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.[6] 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.