탕수육

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Korean

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Etymology

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Borrowed from Chinese 糖醋肉 (tángcùròu), from (táng, “sugar”) + (, “vinegar”) + (ròu, “meat”).

Although the Chinese characters are typically pronounced (dang), (cho), and (yuk) in Korean, the dish is called tangsuyuk instead of dangchoyuk because the word 탕수 (tangsu) derives from the Chinese pronunciation of the word 糖醋 (tángcù), with the affricate c in the second syllable weakened into a fricative s. Because the word 탕수육 (tangsuyuk) was therefore a combination of the transliterated loanword 탕수 (tangsu) and the Sino-Korean term (yuk), the word was not technically considered Sino-Korean. However, Koreans back-formed the second character with the syllable (su), from (shuǐ) ("water"), perhaps because the sauce was considered soupy; the hanja are thus sometimes written as 糖水肉.

Pronunciation

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Romanizations
Revised Romanization?tangsuyuk
Revised Romanization (translit.)?tangsuyug
McCune–Reischauer?t'angsuyuk
Yale Romanization?thangswu.yuk

Noun

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탕수육 (tangsuyuk) (hanja 糖水肉)

  1. tangsuyuk, sweet-and-sour pork or beef