''Dak-dori-tang'' (), ''Dak-bokkeum-tang'' (), or braised spicy chicken is a traditional Korean dish made by boiling chunks of

chicken The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and w ...

with vegetables and spices. * The ingredients are sometimes stir-fried before being boiled. It is a ''

jjim ''Jjim'' (; ) is a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup. The cooking technique originally referred to dishes cooked in a '' siru'' ( ...

'' or ''

jorim ''Jorim'' () is a category of dishes in Korean cuisine, made by simmering vegetables, meat, fish, seafood, or tofu in seasoned broth until the liquid is absorbed into the ingredients and reduced down. ''Jorim'' dishes are usually soy sauce-based, ...

''-like dish, and the recipe varies across the Korean peninsula. Common ingredients include

potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

es,

carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild ...

s, green and red

chili pepper Chili peppers, also spelled chile or chilli ( ), are varieties of fruit#Berries, berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to ...

s, dried red chili peppers,

scallion Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chive ...

onion An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classifie ...

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is an herbaceous perennial that grows annual pseudostems (false stems made of the rolled bases of l ...

, ''

gochujang ''Gochujang'' or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from '' gochugaru'' (red chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgireum'' (barley m ...

'' (chili paste), ''

gochutgaru Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (in which case it is also sometimes known as chili p ...

'' (chili powder),

soy sauce Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...

, and

sesame oil Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. ...

Etymology debate

Some groups advocating linguistic purism in Korean argue against the use of the term ''dak-dori-tang'' () due to the perception that it is a Japanese-Korean hybrid, though the etymology of the middle word ''dori'' () is not definitively known. In South Korea, the

National Institute of the Korean Language The National Institute of Korean Language (NIKL; ) is a language regulator of the Korean language based in Seoul, South Korea. It was created on January 23, 1991, by Presidential Decree No. 13163 (November 14, 1990). It has previously gone by a ...

claims that the word came from Japanese ''tori'' (; "bird"), and suggests that the word should be refined into ''dak-bokkeum-tang'' (). 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 besides 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 Joseon ( ; ; also romanized as ''Chosun''), officially Great Joseon (), was a dynastic kingdom of Korea that existed for 505 years. It was founded by Taejo of Joseon in July 1392 and replaced by the Korean Empire in October 1897. The kingdom w ...

literatus Choe Yeongnyeon. In the book, Chinese characters ''do'' () ''ri'' () ''tang'' () were used to transliterate the Korean dish name. A food columnist argued that, had the word been Japanese, the character ''jo'' (; pronounced ''tori'' in Japanese) would have been used instead of the

hanja Hanja (; ), alternatively spelled Hancha, are Chinese characters used to write the Korean language. After characters were introduced to Korea to write Literary Chinese, they were adapted to write Korean as early as the Gojoseon period. () ...

transliteration of the Korean pronunciation. Alternative theories on the origin of ''dori'' include the assertions that it came from ''dyori'' (), the archaic form of Sino-Korean word ''jori'' (; "to cook"), and that it came from the native Korean verb ''dorida'' (; "to cut out"). None of the theories mentioned before has been widely accepted as the established etymology.

References

{{Reflist, 2 Korean chicken dishes Korean soups and stews Spicy foods

Etymology debate

See also

References