''Bokkeum-bap'' () or fried rice is a Korean dish made by stir-frying ''

bap BAP or bap may refer to: Food * Bap (bread), a type of bread roll * Bap (rice dish), a Korean food Music * BAP (Basque band), a hardcore punk group (formed 1984) * BAP (German band), a Colognian rock group (formed 1976) * B.A.P (South Korean ban ...

'' (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 ''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 ...

'' (spicy stir-fried chicken) or ''

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 octopus), then cooked rice along with '' gimgaru'' (seaweed flakes) and

sesame oil Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the 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 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, ...

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 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 A wok (; Pinyin: ; Cantonese ) is a deep round-bottomed cooking pan from China. It is believed to be derived from the South Asian karahi. It is common in China and similar pans are found in parts of East, South and Southeast Asia, as well as ...

on high heat, eggs scrambled or fried in the scallion-infused oil, and the '' jajang'' sauce (a thick black sauce used in ''

jajangmyeon ''Jajangmyeon'' () or ''jjajangmyeon'' () is a Korean noodle dish topped with a thick sauce made of '' chunjang'', diced pork, and vegetables. Variants of the dish use seafood, or other meats. History ''Jajangmyeon'' was introduced in the la ...

'') served with the dish. Another popular dish, ''cheolpan-bokkeum-bap'' (; "iron

griddle A griddle, in the UK also called a girdle, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable metal pan- or plate-like utensil, a flat heated cooking surface built into a stove or ...

fried rice") is influenced by the style of Japanese ''

teppanyaki , often confused with , is a post-World War II style of Japanese cuisine that uses an iron griddle to cook food. The word ''teppanyaki'' is derived from ''teppan'' ( 鉄板), the metal plate on which it is cooked, and ''yaki'' ( 焼き), whic ...

''. The Japanese word ''teppan'' (; "iron griddle") and the Korean word ''cheolpan'' (; "iron griddle") are cognates, sharing the same Chinese characters. Korean Chinese fried rice 2.jpg, Korean Chinese fried rice Iron griddle fried rice.jpg, Iron griddle fried rice

References

{{Rice dishes Fried rice Korean rice dishes

Varieties

As an add-on

By ingredients

By style

See also

References