Dakbokkeumtang
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| Type | Jjim |
|---|---|
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Invented | 2500 B.C |
| 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 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 purified into dak-bokkeum-tang.
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