 | |
| Alternative names | Dak-ttongjip-bokkeum |
|---|---|
| Place of origin | South Korea |
| Region or state | Daegu |
| Associated cuisine | Korean cuisine |
| Invented | 1972 |
| Serving temperature | Warm |
| Main ingredients | Chicken gizzards |
| Korean name | |
| Hangul | 닭똥집 |
|---|---|
| Revised Romanization | dak-ttongjip |
| McCune–Reischauer | tak-ttongtchip |
| IPA | [tak̚.t͈oŋ.t͈ɕip̚] |
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]
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]
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]
