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''Dak-bokkeum-tang'' ({{Lang|ko|닭볶음탕}}) is a compound of ''dak'' ({{Lang|ko|닭}}; "chicken"), ''[[bokkeum]]'' ({{Lang|ko|볶음}}; "stir-fried dish"), and ''[[Guk|tang]]'' ({{Lang|ko|탕}}; "soup").
''Dak-bokkeum-tang'' ({{Lang|ko|닭볶음탕}}) is a compound of ''dak'' ({{Lang|ko|닭}}; "chicken"), ''[[bokkeum]]'' ({{Lang|ko|볶음}}; "stir-fried dish"), and ''[[Guk|tang]]'' ({{Lang|ko|탕}}; "soup").


The dish has often been called ''dak-dori-tang'' ({{Lang|ko|닭도리탕}}), where the etymology of the middle word ''dori'' ({{Lang|ko|도리}}) isn't definitively known. In South Korea, the [[National Institute of the Korean Language]] claims that the word came from Japanese ''tori'' ({{Lang|ja|鳥}}; "bird"), and suggests that the word should be [[Linguistic purism in Korean|purified]] into ''dak-bokkeum-tang''.<ref name="refined">{{Cite web|url=http://www.korean.go.kr/front/refine/refineView.do?refine_seq=440&mn_id=34|title=dak-dori-tang|website=[[National Institute of Korean Language]]|language=ko|script-title=닭도리탕|access-date=8 April 2017}}</ref> 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''.<ref name="Kang">{{Cite news|url=http://www.nocutnews.co.kr/news/4601388|title="'닭도리탕'은 순우리말"…국립국어원 "사실 어원 잘 몰라"|last=강|first=민혜|date=1 June 2016|work=[[No Cut News]]|access-date=8 April 2017|language=ko}}</ref> 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'' ({{Lang|ko-Hant|桃}}) ''ri'' ({{Lang|ko-Hant|李}}) ''tang'' ({{Lang|ko-Hant|湯}}) were used to transliterate the Korean dish name.<ref name="Choe">{{Cite book|title=Haedong jukji|last=Choe|first=Yeongnyeon|year=1925|language=[[Literary Chinese]]|script-title=해동죽지(海東竹枝)|trans-title=Bamboo Branches in Korea}}</ref> A food columnist argued that, had the word been Japanese, the character ''jo'' ({{Lang|ko-Hant|鳥}}; pronounced ''tori'' in Japanese) would have been used instead of the [[hanja]] transliteration of the Korean pronunciation.<ref name="Yoon">{{Cite news|url=http://news.donga.com/3/all/20111103/41597408/1|title=[윤덕노의 음식이야기]<96>닭도리탕|last=윤|first=덕노|date=3 November 2011|work=[[The Dong-a Ilbo]]|access-date=8 April 2017|language=ko}}</ref> Alternative theories on the origin of ''dori'' include the assertions that it came from ''dyori'' ({{Lang|ko|됴리}}), the archaic form of Sino-Korean word ''jori'' ({{Korean|hangul=조리|hanja=調理|labels=no}}; "to cook"), and that it came from the verb ''dorida'' ({{Lang|ko|도리다}}; "to cut out").<ref name="Doo" /> None of the theories mentioned before have been widely accepted as the established etymology.
The dish has often been called ''dak-dori-tang'' ({{Lang|ko|닭도리탕}}), where the etymology of the middle word ''dori'' ({{Lang|ko|도리}}) isn't definitively known. In South Korea, the [[National Institute of the Korean Language]] claims that the word came from Japanese ''tori'' ({{Lang|ja|鳥}}; "bird"), and suggests that the word should be [[Linguistic purism in Korean|purified]] into ''dak-bokkeum-tang''.<ref name="refined">{{Cite web|url=http://www.korean.go.kr/front/refine/refineView.do?refine_seq=440&mn_id=34|title=dak-dori-tang|website=[[National Institute of Korean Language]]|language=ko|script-title=닭도리탕|access-date=8 April 2017}}</ref> 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 beside the phonetic similarity of ''dori'' to the Japanese word ''tori''.<ref name="Kang">{{Cite news|url=http://www.nocutnews.co.kr/news/4601388|title="'닭도리탕'은 순우리말"…국립국어원 "사실 어원 잘 몰라"|last=강|first=민혜|date=1 June 2016|work=[[No Cut News]]|access-date=8 April 2017|language=ko}}</ref> 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'' ({{Lang|ko-Hant|桃}}) ''ri'' ({{Lang|ko-Hant|李}}) ''tang'' ({{Lang|ko-Hant|湯}}) were used to transliterate the Korean dish name.<ref name="Choe">{{Cite book|title=Haedong jukji|last=Choe|first=Yeongnyeon|year=1925|language=[[Literary Chinese]]|script-title=해동죽지(海東竹枝)|trans-title=Bamboo Branches in Korea}}</ref> A food columnist argued that, had the word been Japanese, the character ''jo'' ({{Lang|ko-Hant|鳥}}; pronounced ''tori'' in Japanese) would have been used instead of the [[hanja]] transliteration of the Korean pronunciation.<ref name="Yoon">{{Cite news|url=http://news.donga.com/3/all/20111103/41597408/1|title=[윤덕노의 음식이야기]<96>닭도리탕|last=윤|first=덕노|date=3 November 2011|work=[[The Dong-a Ilbo]]|access-date=8 April 2017|language=ko}}</ref> Alternative theories on the origin of ''dori'' include the assertions that it came from ''dyori'' ({{Lang|ko|됴리}}), the archaic form of Sino-Korean word ''jori'' ({{Korean|hangul=조리|hanja=調理|labels=no}}; "to cook"), and that it came from the verb ''dorida'' ({{Lang|ko|도리다}}; "to cut out").<ref name="Doo" /> None of the theories mentioned before have been widely accepted as the established etymology.


==References==
==References==

Revision as of 05:29, 21 November 2017

Dak-bokkeum-tang
TypeJjim
Place of originKorea
Associated cuisineKorean cuisine
Invented2500 B.C
Serving temperatureWarm
Main ingredientsChicken
Korean name
Hangul
닭볶음탕
Hanja
---湯
Revised Romanizationdak-bokkeum-tang
McCune–Reischauertak-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.[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

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.[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 beside 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 verb dorida (도리다; "to cut out").[3] None of the theories mentioned before have been widely accepted as the established etymology.

References

  1. ^ 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. {{cite web}}: Unknown parameter |laysource= ignored (help); Unknown parameter |layurl= ignored (help)
  2. ^ "dak-bokkeum-tang" 닭볶음탕. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 8 April 2017.
  3. ^ a b "dak-bokkeum-tang" 닭볶음탕. Doopedia (in Korean). Doosan Corporation. Retrieved 8 April 2017.
  4. ^ "dak-dori-tang" 닭도리탕. National Institute of Korean Language (in Korean). Retrieved 8 April 2017. {{cite web}}: Invalid |script-title=: missing prefix (help)
  5. ^ 강, 민혜 (1 June 2016). ""'닭도리탕'은 순우리말"…국립국어원 "사실 어원 잘 몰라"". No Cut News (in Korean). Retrieved 8 April 2017.
  6. ^ Choe, Yeongnyeon (1925). Haedong jukji 해동죽지(海東竹枝) [Bamboo Branches in Korea] (in Literary Chinese). {{cite book}}: Invalid |script-title=: missing prefix (help)CS1 maint: unrecognized language (link)
  7. ^ 윤, 덕노 (3 November 2011). "[윤덕노의 음식이야기]<96>닭도리탕". The Dong-a Ilbo (in Korean). Retrieved 8 April 2017.


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