 | |
| Type | Jjim |
|---|---|
| Place of origin | Korea |
| Associatedcuisine | Korean cuisine |
| Serving temperature | Warm |
| Main ingredients | Chicken |
| Korean name | |
| Hangul | 닭도리탕 |
| Hanja | 닭도리湯 |
| RR | dakdoritang |
| MR | taktorit'ang |
| IPA | takt͈oɾitʰaŋ |
| Alternate name | |
| Hangul | 닭볶음탕 |
| RR | dakbokkeumtang |
| MR | takpokkŭmt'ang |
Dak-bokkeum-tang (Korean: 닭볶음탕), also known asdak-dori-tang (닭도리탕) orbraised spicy chicken, is a traditionalKorean dish made by boiling chunks ofchicken with vegetables and spices.[1] The ingredients are sometimes stir-fried before being boiled.[2] It is ajjim orjorim-like dish, and the recipe varies across the Korean peninsula. Common ingredients includepotatoes,carrots, green and redchili peppers, dried red chili peppers,scallions,onions,garlic,ginger,gochujang (chili paste),gochutgaru (chili powder),soy sauce, andsesame oil.[3]
Some groups advocatinglinguistic purism in Korean argue against the use of the termdak-dori-tang (닭도리탕) due to the perception that it is a Japanese-Korean hybrid, though the etymology of the middle worddori (도리) is not definitively known. In South Korea, theNational Institute of the Korean Language claims that the word came from Japanesetori (鳥; "bird"), and suggests that the word should be refined intodak-bokkeum-tang (닭볶음탕).[4] However, the status ofdori as a loanword has been subject to debate. This is because the institute has not presented the grounds for the argument besides the phonetic similarity ofdori to the Japanese wordtori.[5] The worddori-tang appears inHaedong jukji, a 1925 collection of poems by theJoseon literatus Choe Yeongnyeon. In the book, Chinese charactersdo (桃)ri (李)tang (湯) were used to transliterate the Korean dish name.[6] A food columnist argued that, had the word been Japanese, the characterjo (鳥; pronouncedtori in Japanese) would have been used instead of thehanja transliteration of the Korean pronunciation.[7] Alternative theories on the origin ofdori include the assertions that it came fromdyori (됴리), the archaic form of Sino-Korean wordjori (조리;調理; "to cook"), and that it came from the native Korean verbdorida (도리다; "to cut out").[8] None of the theories mentioned before has been widely accepted as the established etymology.
| Bap | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Banchan |
| ||||||||||||
| Soup |
| ||||||||||||
| Guksu /myeon | |||||||||||||
| Kimchi | |||||||||||||
| Sweets and snacks (Gansik) | |||||||||||||
| Beverages |
| ||||||||||||
| Royal court dishes | |||||||||||||
| Bread (Ppang) | |||||||||||||
| Ingredients | |||||||||||||
| Lists | |||||||||||||
| Related | |||||||||||||
Authority control databases: National |
|---|
