''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
''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 s ...
'' () – stir-fried
glass noodles
* ''myeolchi-bokkeum'' () – stir-fried
anchovies
* ''
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 its ...
'' () – 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
H ...
Wet
* ''
dak-galbi'' () – 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 adu ...
* ''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
* ''
tteok-bokki'' () – stir-fried
rice cakes
* ''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), ...
*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 edible flower, flowers, ...
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 mo ...
)
Eomuk-bokkeum.jpg, ''Eomuk-bokkeum'' (stir-fried fishcakes)
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 bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young ...
stems)
Korean cuisine-Kkomjangeo bokkeum-01.jpg, ''Gomjangeo-bokkeum'' (stir-fried hagfish)
Jeyuk-bokkeum.jpg, ''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 ...
)
Jukkumi-bokkeum.jpg, ''Jukkumi-bokkeum'' (stir-fried webfoot octopus)
Maneul-jong-bokkeum.jpg, ''Maneul-jong-bokkeum'' (stir-fried garlic scapes)
Myeolchi-bokkeum 2.jpg, ''Myeolchi-bokkeum'' (stir-fried anchovies)
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 fittin ...
)
File:Pyogobokkeum.jpg, ''Pyogo-bokkeum'' (stir-fried shiitake)
See also
* ''
Banchan''
References
Korean words and phrases
Banchan
{{Korea-cuisine-stub