Dak-bokkeum-tang
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| Alternative names | Braised spicy chicken |
|---|---|
| Type | Jjim |
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Serving temperature | Warm |
| Main ingredients | Chicken |
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| Korean name | |
| Hangul | 닭볶음탕 |
|---|---|
| Hanja | ---湯 |
| Revised Romanization | dak-bokkeum-tang |
| McCune–Reischauer | tak-pokkŭm-t'ang |
| IPA | [tak̚.p͈o.k͈ɯm.tʰaŋ] |
Dak-bokkeum-tang (닭볶음탕) or braised spicy chicken is a traditional Korean dish made by boiling chunks of chicken with vegetables and spices. The ingredients are sometimes stir-fried before being boiled. 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.
Dak-bokkeum-tang (닭볶음탕) is a compound of dak (닭; "chicken"), bokkeum (볶음; "stir-fried dish"), and tang (탕; "soup").
The dish has often been called dak-dori-tang (닭도리탕), where the etymology of the middle word dori (도리) isn't known definitively. 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 purified into dak-bokkeum-tang. However, the status of dori as a loanword has been subject to debate, as the institute has not presented the grounds for the argument, beside the phonetic similarity of dori to the Japanese word tori. 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. 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. 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 verb dorida (도리다; "to cut out"). None of the aforementioned theories have been widely accepted as the established etymology.
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