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]

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
Korean name
Hangul	닭똥집
Lit.	chicken gizzard
RR	dakttongjip
MR	takttongchip
IPA	tak̚.t͈oŋ.t͈ɕip̚
Media: Dak-ttongjip

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]