Dakbokkeumtang
 | |
| Type | Guk |
|---|---|
| Place of origin | Korea |
 Cookbook: Dakbokkeumtang  Media: Dakbokkeumtang | |
| Dakbokkeumtang | |
| Hangul | 닭볶음탕 |
|---|---|
| Revised Romanization | Dakbokkeumtang |
| McCune–Reischauer | Takpokkŭmt'ang |
Dakbokkeumtang or Daktoritang is a spicy braised chicken Korean cuisine stir-fried in a condiment of gochujang, soy sauce, green onions and garlic, boiled until a bit of soup is left. This chicken cuisine is considered as a type of Korean jorim. The minor ingredients are potatoes, onions and carrots.[1]
Origin
Dakbokkeumtang is assumed to be originated from Pyongyang and northwestern area in South Korea during the 20th century, and a lot of controversies aroused with its name. People also call it with other names such as 'Dakgamjatang,' 'Dakmaeuntang,' or 'Dakgamjajorim.'
References
This article is issued from Wikipedia - version of the Thursday, August 27, 2015. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.