Bokkeum Explained

Bokkeum
Country:	Korea
National Cuisine:	Korean cuisine
Type:	Stir-fry
Serving Size:	100 g

Korean name
Hangul:	Korean: 볶음
Hanja:	none
Rr:	bokkeum
Mr:	pokkŭm
Koreanipa:	pronounced as /ko/

Bokkeum is a category of stir-fried dishes in Korean cuisine.^[1]

Etymology

Bokkeum (Korean: 볶음) is a verbal noun derived from the Korean verb bokkda (Korean: 볶다), meaning "to cook food or food ingredients with little or a small amount of liquid by stir-frying over heat".^[2]

Varieties

There are dry bokkeum varieties and wet (or moist) bokkeum varieties.^[3]

Dry

• bokkeum-bap (Korean: 볶음밥) – fried rice
• dak-ttongjip (Korean: 닭똥집) – stir-fried chicken gizzards
• gamja-chae-bokkeum (Korean: 감자채볶음) – stir-fried julienned potatoes
• japchae (Korean: 잡채) – stir-fried glass noodles
• myeolchi-bokkeum (Korean: 멸치볶음) – stir-fried anchovies
• ojingeo-chae-bokkeum (Korean: 오징어채볶음) – stir-fried dried shredded squid

Wet

• dak-galbi (Korean: 닭갈비) – stir-fried chicken
• jeyuk-bokkeum (Korean: 제육볶음) – stir-fried pork
• nakji-bokkeum (Korean: 낙지볶음) – stir-fried long arm octopus
• songi-bokkeum (Korean: 송이볶음) – stir-fried matsutake
• tteok-bokki (Korean: 떡볶이) – stir-fried rice cakes
• kimchi-bokkeum (Korean: 김치볶음) – stir-fried Kimchi
• soseji yachae bokk-eum(소세지야채볶음) - stir fried sausage vegetable

See also

• Banchan

Notes and References

1. Web site: The general kinds of Korean Food. Korea Tourism Organization. 4 April 2013.
2. Web site: bokkda. Standard Korean Language Dictionary. National Institute of Korean Language. ko. ko:볶다. 27 May 2017.
3. Web site: bokkeum. 이. 효지. Encyclopedia of Korean Culture. Academy of Korean Studies. ko. ko:볶음. 27 May 2017.