Dak-bokkeum-tang (Korean: 닭볶음탕), dak-dori-tang (닭도리탕), or braised spicy chicken is a traditional Korean dish made by boiling chunks of chicken with vegetables and spices.[1] The ingredients are sometimes stir-fried before being boiled.[2] It is a jjim or jorim-like dish, and the recipe varies across the Korean peninsula. Common ingredients include potatoes, carrots, green and red chili peppers, dried red chili peppers, scallions, onions, garlic, ginger, gochujang (chili paste), gochutgaru (chili powder), soy sauce, and sesame oil.[3]
 | |
| Type | Jjim |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Serving temperature | Warm |
| Main ingredients | Chicken |
| Korean name | |
| Hangul | 닭볶음탕 |
|---|---|
| Hanja | 닭볶음湯 |
| Revised Romanization | dak-bokkeum-tang |
| McCune–Reischauer | tak-pokkŭm-t'ang |
| IPA | [tak̚.p͈o.k͈ɯm.tʰaŋ] |
Etymology debate
editSome groups advocating linguistic purism in Korean argue against the use of the term dak-dori-tang (닭도리탕) due to the perception that it is a Japanese-Korean hybrid, though the etymology of the middle word dori (도리) is not definitively known. In South Korea, the National Institute of the Korean Language claims that the word came from Japanese tori (鳥; "bird"), and suggests that the word should be refined into dak-bokkeum-tang (닭볶음탕).[4] However, the status of dori 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 of dori to the Japanese word tori.[5] The word dori-tang appears in Haedong jukji, a 1925 collection of poems by the Joseon literatus Choe Yeongnyeon. In the book, Chinese characters do (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 character jo (鳥; pronounced tori in Japanese) would have been used instead of the hanja transliteration of the Korean pronunciation.[7] Alternative theories on the origin of dori include the assertions that it came from dyori (됴리), the archaic form of Sino-Korean word jori (조리; 調理; "to cook"), and that it came from the native Korean verb dorida (도리다; "to cut out").[8] None of the theories mentioned before has been widely accepted as the established etymology.
See also
edit- Dapanji, a similar Uyghur/Chinese dish
References
edit- ^ National Institute of Korean Language (30 July 2014). "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" (PDF) (in Korean). Retrieved 19 February 2017.
- 주요 한식명 로마자 표기 및 표준 번역 확정안 공지. National Institute of Korean Language (Press release) (in Korean). 2014-05-02.
- ^ "dak-bokkeum-tang" 닭볶음탕. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 27 October 2018. Retrieved 8 April 2017.
- ^ "dak-bokkeum-tang" 닭볶음탕. Doopedia (in Korean). Doosan Corporation. Retrieved 8 April 2017.
- ^ 닭도리탕. National Institute of Korean Language (in Korean). Retrieved 8 April 2017.
- ^ 강, 민혜 (1 June 2016). "'닭도리탕'은 순우리말"…국립국어원 "사실 어원 잘 몰라". No Cut News (in Korean). Retrieved 8 April 2017.
- ^ Choe, Yeongnyeon (1925). Haedong jukji 해동죽지(海東竹枝) [Bamboo Branches in Korea] (in Literary Chinese).
- ^ 윤, 덕노 (3 November 2011). [윤덕노의 음식이야기]<96>닭도리탕. The Dong-a Ilbo (in Korean). Retrieved 8 April 2017.
- ^ 닭볶음탕. Doopedia (in Korean). Doosan Corporation. Retrieved 8 April 2017.