Dak-ttongjip

Korean name
Hangul	닭똥집
Revised Romanization	dak-ttongjip
McCune–Reischauer	tak-ttongtchip
IPA	[tak̚.t͈oŋ.t͈ɕip̚]

*Dak-ttongjip*
Alternative names	Dak-ttongjip-bokkeum
Place of origin	South Korea
Region or state	Daegu
Associated cuisine	South Korean cuisine
Invented	1972
Serving temperature	Warm
Main ingredients	Chicken gizzards
	Media: Dak-ttongjip;

Dak-ttongjip (닭똥집), 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 (닭똥집볶음), as it is a bokkeum (stir-fried dish).^[3]

Etymology and translations

Dak-ttongjip (닭똥집) is a vernacular term for "chicken gizzard", with its components dak (닭) meaning "chicken", and ttongjip (똥집) normally meaning "big intestine" or "stomach".^[1]^[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.^[2]^[6]

History

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.^[7] Dak-ttongjip is now considered the local specialty of Daegu.^[7]

References

^ ^a ^b "dak-ttongjip" 닭똥집. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 20 February 2017. Retrieved 19 February 2017.
^ ^a ^b Montgomery, Charles (15 May 2014). "The 10 Most Bizarre Korean Foods To Try Out". 10 Magazine. Retrieved 13 May 2017.
^ "dak-ttongjip-bokkeum" [닭똥집볶음]. Doopedia (in Korean). Doosan Corporation. Retrieved 27 May 2017.
^ "dak" 닭. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 13 May 2017.^{[permanent dead link‍]}
^ "ttongjip" 똥집. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 13 May 2017.^{[permanent dead link‍]}
^ Ko, Dong-hwan (14 July 2016). "Authorities fry hard to fix Korean menus lost in translation". The Korea Times. Retrieved 13 May 2017.
^ ^a ^b ^c Kim, Hyun-min (25 July 2015). "In Daegu, revered chickens, fried gizzards and beer". Korea JoongAng Daily. Retrieved 13 May 2017.

[SKLD-1] "dak-ttongjip" 닭똥집. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 20 February 2017. Retrieved 19 February 2017.

[Montgomery-2] Montgomery, Charles (15 May 2014). "The 10 Most Bizarre Korean Foods To Try Out". 10 Magazine. Retrieved 13 May 2017.

[Doo-3] "dak-ttongjip-bokkeum" [닭똥집볶음]. Doopedia (in Korean). Doosan Corporation. Retrieved 27 May 2017.

[SKLD2-4] "dak" 닭. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 13 May 2017.^{[permanent dead link‍]}

[SKLD3-5] "ttongjip" 똥집. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 13 May 2017.^{[permanent dead link‍]}

[Ko-6] Ko, Dong-hwan (14 July 2016). "Authorities fry hard to fix Korean menus lost in translation". The Korea Times. Retrieved 13 May 2017.

[Kim-7] Kim, Hyun-min (25 July 2015). "In Daegu, revered chickens, fried gizzards and beer". Korea JoongAng Daily. Retrieved 13 May 2017.

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Dak-ttongjip

Etymology and translations

History

References

Information related to Dak-ttongjip

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