''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 ''Bokkeum-bap'' () or fried rice is a Korean dish made by stir-frying ''bap'' (cooked rice) with other ingredients in oil. * The name of the most prominent ingredient other than cooked rice often appears at the very front of the name of the dis ...

'' () – fried rice * '' dak-ttongjip'' () – stir-fried chicken

gizzard The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ found in the digestive tract of some animals, including archosaurs (pterosaurs, crocodiles, alligators, dinosaurs, birds), earthworms, some gastropods, so ...

s * ''gamja-chae-bokkeum'' () – stir-fried julienned potatoes * ''

japchae ''Japchae'' () is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. * ''Japchae'' is typically prepared with '' dangmyeon'' (당면, 唐麵), a type of cellophane noodles made from ...

'' () – stir-fried

glass noodle Cellophane noodles, or fensi (), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitos ...

s * ''myeolchi-bokkeum'' () – stir-fried

anchovies An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 1 ...

* ''

ojingeo-chae-bokkeum ''Ojingeo-chae-bokkeum'' () is a ''bokkeum'' (stir-fried dish) made with dried shredded squid—called ''ojingeo-chae'' in Korean— and gochujang-based sauce. Like other dry ''banchan'' (side dish), it can be stored for a long time and retain i ...

'' () – stir-fried

dried shredded squid Dried shredded squid is a dried, shredded, seasoned, seafood product, made from squid or cuttlefish, commonly found in coastal Asian countries, Russia, and Hawaii. The snack is also referred to as dried shredded cuttlefish. History and origins Hi ...

Wet

* ''

dak-galbi ''Dak-galbi'' (), or spicy stir-fried chicken, is a popular Korean dish made by stir-frying marinated diced chicken in a ''gochujang''-based sauce with sweet potatoes, cabbage, perilla leaves, scallions, ''tteok'' (rice cake), and other ingre ...

'' () – stir-fried

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult m ...

* ''jeyuk-bokkeum'' () – stir-fried

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

* ''

nakji-bokkeum ''Nakji-bokkeum'' * () or stir-fried octopus is a popular dish in Korea that is relatively recent, with origins dating back only two centuries and first being introduced in the early 1960s. History While nakji bokkeum is a more modern dish onl ...

'' () – stir-fried long arm octopus * ''songi-bokkeum'' () – stir-fried

matsutake , ''Tricholoma matsutake'', is a species of choice edible mycorrhizal mushroom that grows in East Asia, Europe, and North America. It is prized in Japanese cuisine for its distinct spicy-aromatic odor. Etymology The common name and specifi ...

* ''

tteok-bokki (), or simmered rice cake, is a popular Korean food made from small-sized (long, white, cylinder-shaped rice cakes) called (; "rice cake noodles") or commonly (; " rice cakes"). * Eomuk (fish cakes), boiled eggs, and scallions are some commo ...

'' () – stir-fried

rice cake A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten and are particularly preval ...

s * ''kimchi-bokkeum'' () – stir-fried

Kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), sprin ...

*soseji yachae bokk-eum(소세지야채볶음) - stir fried

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

vegetable Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...

Gallery

Aehobak-bokkeum.jpg, ''Aehobak-bokkeum'' (stir-fried

Korean zucchini Aehobak ( ko, 애호박), also called Korean zucchini or Korean courgette, is an edible, green to yellow-green summer squash. Although nearly all summer squashes are varieties of ''Cucurbita pepo'', aehobak belongs to the species ''Cucurbita mos ...

) Eomuk-bokkeum.jpg, ''Eomuk-bokkeum'' (stir-fried

fishcake A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, ...

s) Goguma-julgi-bokkeum.jpg, ''Goguma-julgi-bokkeum'' (stir-fried

sweet potato The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant that belongs to the Convolvulus, bindweed or morning glory family (biology), family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a r ...

stems) Korean cuisine-Kkomjangeo bokkeum-01.jpg, ''Gomjangeo-bokkeum'' (stir-fried

hagfish Hagfish, of the class Myxini (also known as Hyperotreti) and order Myxiniformes , are eel-shaped, slime-producing marine fish (occasionally called slime eels). They are the only known living animals that have a skull but no vertebral column, a ...

) Jeyuk-bokkeum.jpg, ''Jeyuk-bokkeum'' (stir-fried

) Jukkumi-bokkeum.jpg, ''Jukkumi-bokkeum'' (stir-fried webfoot octopus) Maneul-jong-bokkeum.jpg, ''Maneul-jong-bokkeum'' (stir-fried

garlic scape In botany, a scape is a peduncle arising from a subterranean or very compressed stem, with the lower internodes very long and hence few or no bracts except the part near the rachis or receptacle. Typically it takes the form of a long, leafles ...

s) Myeolchi-bokkeum 2.jpg, ''Myeolchi-bokkeum'' (stir-fried

) Nakji-bokkeum.jpg, ''

Nakji-bokkeum ''Nakji-bokkeum'' * () or stir-fried octopus is a popular dish in Korea that is relatively recent, with origins dating back only two centuries and first being introduced in the early 1960s. History While nakji bokkeum is a more modern dish onl ...

'' (stir-fried long arm octopus) Ojingeo-bokkeum.jpg, ''Ojingeo-bokkeum'' (stir-fried

squid True squid are molluscs with an elongated soft body, large eyes, eight arms, and two tentacles in the superorder Decapodiformes, though many other molluscs within the broader Neocoleoidea are also called squid despite not strictly fitting t ...

) File:Pyogobokkeum.jpg, ''Pyogo-bokkeum'' (stir-fried

shiitake The shiitake (alternate form shitake) (; ''Lentinula edodes'') is an edible mushroom native to East Asia, which is now cultivated and consumed around the globe. It is considered a Medicinal fungi, medicinal mushroom in some forms of tradition ...

)

References

Korean words and phrases Banchan {{Korea-cuisine-stub

Etymology

Varieties

Dry

Wet

Gallery

See also

References