Dak-ttongjip facts for kids
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| Alternative names | Dak-ttongjip-bokkeum |
|---|---|
| Place of origin | South Korea |
| Region or state | Daegu |
| Associated national cuisine | Korean cuisine |
| Invented | 1972 |
| Serving temperature | Warm |
| Main ingredients | Chicken gizzards |
| Korean name | |
| Hangul |
닭똥집
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|---|---|
| Revised Romanization | dak-ttongjip |
| McCune–Reischauer | tak-ttongtchip |
| IPA | [tak̚.t͈oŋ.t͈ɕip̚] |
Dak-ttongjip (Hangul: 닭똥집), literally "chicken gizzard", is a Korean dish made by stir-frying chicken gizzard with spices. It is a popular anju (accompaniment to alcoholic drinks). The dish can also be called dak-ttongjip-bokkeum (Hangul: 닭똥집볶음), as it is a bokkeum (stir-fried dish).
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".
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. 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. Dak-ttongjip is now considered the local specialty of Daegu.
