Quick facts for kids
Dak-ttongjip
 |
| 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 |
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.
