''Bokkeum-bap'' () or fried rice is a
Korean dish
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...
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 dish, as in ''
kimchi-bokkeum-bap
Kimchi fried rice
* or ''kimchi-bokkeum-bap'' () is a variety of ''bokkeum-bap'' ("fried rice"), a popular dish in South Korea. ''Kimchi fried rice'' is made primarily with kimchi and bap (food), rice, along with other available ingredients, ...
'' (kimchi fried rice).
Varieties
As an add-on
In Korean restaurants, fried rice is a popular end-of-meal add-on. Diners may say "''bap bokka juseyo"'' ( literally "Please fry rice.") after eating main dishes cooked on a tabletop stove, such as ''
dak-galbi'' (spicy stir-fried chicken) or ''
nakji-bokkeum'' (stir-fried octopus), then cooked rice along with ''
gimgaru'' (seaweed flakes) and
sesame oil will be added directly into the remains of the main dish, stir-fried and scorched.
File:Korea-Busan-Haeundae Market-Bokkeumbap-Fried rice-01.jpg, Scorching fried rice with the remains of stir-fried hagfish
By ingredients
The name of the most prominent ingredient other than cooked rice often appears at the very front of the name of the dish. ''
Kimchi-bokkeum-bap
Kimchi fried rice
* or ''kimchi-bokkeum-bap'' () is a variety of ''bokkeum-bap'' ("fried rice"), a popular dish in South Korea. ''Kimchi fried rice'' is made primarily with kimchi and bap (food), rice, along with other available ingredients, ...
'' (kimchi fried rice), ''beoseot-bokkeum-bap'' (mushroom fried rice), ''saeu-bokkeum-bap'' (shrimp fried rice) are some examples. When there is no main or special ingredient, the dish is usually called either ''bokkeum-bap'' (fried rice) or ''yachae-bokkeum-bap'' (vegetable fried rice).
File:Kimchi fried rice.jpg, Kimchi fried rice
Kimchi fried rice
* or ''kimchi-bokkeum-bap'' () is a variety of ''bokkeum-bap'' ("fried rice"), a popular dish in South Korea. ''Kimchi fried rice'' is made primarily with kimchi and rice, along with other available ingredients, such as dice ...
with a fried egg on top
File:Stir-frying bokkeum-bap.jpg, Stir-frying vegetable fried rice in a frying pan
By style
Korean Chinese fried rice, often called ''junggukjip bokkeum-bap'' (; "Chinese restaurant fried rice") in South Korea,
is characterized by the smoky flavor from the use of
wok on high heat, eggs scrambled or fried in the scallion-infused oil, and the ''
jajang
Jajang (590–658) was a monk born Kim Seonjong, into the royal Kim family, in the kingdom of Silla. He is credited with founding the temple of Tongdosa in 646 CE, near in what is now Busan, South Korea, and played a significant role in the ...
'' sauce (a thick black sauce used in ''
jajangmyeon'') served with the dish.
Another popular dish, ''cheolpan-bokkeum-bap'' (; "iron
griddle fried rice") is influenced by the style of Japanese ''
teppanyaki''. The Japanese word ''teppan'' (; "iron griddle") and the Korean word ''cheolpan'' (; "iron griddle") are
cognate
In historical linguistics, cognates or lexical cognates are sets of words in different languages that have been inherited in direct descent from an etymology, etymological ancestor in a proto-language, common parent language. Because language c ...
s, sharing the same Chinese characters.
Iron griddle fried rice.jpg, Iron griddle fried rice
See also
* ''
Chāhan
, also known as ''Yakimeshi'' (Japanese: 焼飯), is a Japanese fried rice dish prepared with rice as a primary ingredient and myriad additional ingredients and seasonings. The dish is typically fried, and can be cooked in a wok. ''Chahan'' may ...
''
* ''
Chǎofàn
Chinese fried rice () is a family of fried rice dishes popular in Greater China and around the world. It is sometimes served as the penultimate dish in Chinese banquets, just before dessert.
History
The earliest record of fried rice is found ...
''
* ''
Khao phat''
* ''
Nasi goreng''
References
{{Rice dishes
Fried rice
Korean rice dishes
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