Bokkeum

Bokkeum () is a category of stir-fried dishes in Korean cuisine.

Etymology

Bokkeum () is a verbal noun derived from the Korean verb bokkda (), meaning "to cook food or food ingredients with little or a small amount of liquid by stir-frying over heat".

Varieties

There are dry bokkeum varieties and wet (or moist) bokkeum varieties.

Dry

• bokkeum-bap () – fried rice
• dak-ttongjip () – stir-fried chicken gizzards
• gamja-chae-bokkeum () – stir-fried julienned potatoes
• japchae () – stir-fried glass noodles
• myeolchi-bokkeum () – stir-fried anchovies
• ojingeo-chae-bokkeum () – stir-fried dried shredded squid

Wet

• dak-galbi () – stir-fried chicken
• jeyuk-bokkeum () – stir-fried pork
• nakji-bokkeum () – stir-fried long arm octopus
• songi-bokkeum () – stir-fried matsutake
• tteok-bokki () – stir-fried rice cakes
• kimchi-bokkeum () – stir-fried kimchi
• odolppyeo-bokkeum – stir-fried pork cartilage

Gallery

See also

• Banchan

References