Dak-bokkeum-tang explained

Dak-bokkeum-tang
Country:Korea
National Cuisine:Korean cuisine
Type:Jjim
Served:Warm
Main Ingredient:Chicken
Korean name
Hangul:Korean: 닭볶음탕
Hanja:Korean: ---湯
Rr:dak-bokkeum-tang
Mr:tak-pokkŭm-t'ang
Koreanipa:pronounced as /ko/

Dak-bokkeum-tang, dak-dori-tang, 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]

Etymology debate

Some groups advocating linguistic purism in Korean argue against the use of the term dak-dori-tang due to the perception that it is a Japanese-Korean hybrid, though the etymology of the middle word dori is not definitively known. In South Korea, the National Institute of the Korean Language claims that the word came from Japanese tori (; "bird"), and suggests that the word should be refined into dak-bokkeum-tang .[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 ri tang were used to transliterate the Korean dish name.[6] A food columnist argued that, had the word been Japanese, the character jo (; 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, the archaic form of Sino-Korean word jori (; "to cook"), and that it came from the native Korean verb dorida (; "to cut out").[8] None of the theories mentioned before has been widely accepted as the established etymology.

See also

Notes and References

  1. Web site: 주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안. National Institute of Korean Language. 30 July 2014. ko. PDF. 19 February 2017.
  2. Web site: dak-bokkeum-tang. Standard Korean Language Dictionary. National Institute of Korean Language. ko. ko:닭볶음탕. 8 April 2017. 27 October 2018. https://web.archive.org/web/20181027185831/http://stdweb2.korean.go.kr/search/View.jsp?idx=76648. dead.
  3. Web site: dak-bokkeum-tang. Doopedia. Doosan Corporation. ko. ko:닭볶음탕. 8 April 2017.
  4. Web site: http://www.korean.go.kr/front/refine/refineView.do?refine_seq=440&mn_id=34 . . ko:닭도리탕. 8 April 2017 . ko-kr.
  5. News: http://www.nocutnews.co.kr/news/4601388. ko:"'닭도리탕'은 순우리말"…국립국어원 "사실 어원 잘 몰라". 강. 민혜. 1 June 2016. No Cut News. 8 April 2017. ko.
  6. Book: Choe, Yeongnyeon. Haedong jukji. 1925. Literary Chinese. ko:해동죽지(海東竹枝). Bamboo Branches in Korea.
  7. News: http://news.donga.com/3/all/20111103/41597408/1. ko:[윤덕노의 음식이야기]<96>닭도리탕. 윤. 덕노. 3 November 2011. The Dong-a Ilbo. 8 April 2017. ko.
  8. Web site: http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&amp;MAS_IDX=101013000803298 . Doopedia. Doosan Corporation. ko:닭볶음탕. 8 April 2017 . ko-kr.