Dak-bokkeum-tang

gochutgaru (chili powder), soy sauce, and sesame oil.^[3]

National Institute of the Korean Language claims that the word came from Japanese tori (鳥; "bird"), and suggests that the word should be refined into dak-bokkeum-tang (닭볶음탕).^[4] However, the status of dori as a loanword has been subject to debate. This is because the institute has not presented the grounds for the argument besides the phonetic similarity of dori to the Japanese word tori.^[5] The word dori-tang appears in Haedong jukji, a 1925 collection of poems by the Joseon literatus Choe Yeongnyeon. In the book, Chinese characters do (桃) ri (李) tang (湯) were used to transliterate the Korean dish name.^[6] A food columnist argued that, had the word been Japanese, the character jo (鳥; pronounced tori in Japanese) would have been used instead of the hanja transliteration of the Korean pronunciation.^[7] Alternative theories on the origin of dori include the assertions that it came from dyori (됴리), the archaic form of Sino-Korean word jori (조리; 調理; "to cook"), and that it came from the native Korean verb dorida (도리다; "to cut out").^[8]