| Dak-ttongjip | |
| Alternate Name: | Dak-ttongjip-bokkeum |
| Country: | South Korea |
| Region: | Daegu |
| National Cuisine: | Korean cuisine |
| Year: | 1972 |
| Served: | Warm |
| Main Ingredient: | Chicken gizzards |
| Serving Size: | 100 g |
| Korean name | |
| Hangul: | Korean: 닭똥집 |
| Hanja: | none |
| Rr: | dak-ttongjip |
| Mr: | tak-ttongtchip |
| Koreanipa: | pronounced as /ko/ |
Dak-ttongjip, literally "chicken gizzard", is a Korean dish made by stir-frying chicken gizzard with spices.[1] It is a popular anju (accompaniment to alcoholic drinks).[2] The dish can also be called dak-ttongjip-bokkeum, as it is a bokkeum (stir-fried dish).[3]
Dak-ttongjip (Korean: 닭똥집) is a vernacular term for "chicken gizzard", with its components dak (Korean: 닭) meaning "chicken", and ttongjip (Korean: 똥집) normally meaning "big intestine" or "stomach".[4] [5] However, as ttong and jip can be (mistakenly) parsed as "waste" and "house" respectively, mistranslations such as "chicken poo house" or "chicken asshole house" are not uncommon.[6]
In 1972, dak-ttongjip was a giveaway side dish for day laborers visiting Sama Tongdak, a fried chicken restaurant at Pyeonghwa Market in Daegu.[7] Due to its positive reception, it became a regular menu item. Soon, it became the most popular food at Pyeonghwa Market, where there is a "dak-ttongjip alley" today. Dak-ttongjip is now considered the local specialty of Daegu.