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

bap BAP or bap may refer to: Food * Bap (bread), a bread roll * Bap (rice dish), of Korea People * Bap Kennedy (1962–2016), Northern Irish singer-songwriter * Bronze Age Pervert, Romanian-American right-wing writer and podcaster Music * BAP (Germa ...

'' (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).

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 South 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 ...

'' (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 on ...

'' (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 (biology), class Myxini (also known as Hyperotreti) and Order (biology), order Myxiniformes , are eel-shaped Agnatha, jawless fish (occasionally called slime eels). Hagfish are the only known living Animal, animals that h ...

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), ''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 diced ...

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 Korean Chinese, also called Chaoxianzu (; ), is the Korean (Joseon) ethnic minority group in China. They are one of the 56 officially recognized ethnic groups by the Government of China and the Chinese Communist Party. They account for the vast ...

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 () is a deep round-bottomed cooking pan of Chinese origin. It is believed to be derived from the South Asian karahi. It is common in Greater China, and similar pans are found in parts of East, South and Southeast Asia, as well as being ...

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 th ...

'' sauce (a thick black sauce used in ''

jajangmyeon ''Jajangmyeon'' () or ''jjajangmyeon'' () is a Korean Chinese noodle dish topped with a thick sauce made of '' chunjang'', diced pork, and vegetables. It is a variation of the Chinese dish '' zhajiangmian''; it developed in the late 19th centur ...

'') 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 onto a stove as ...

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

teppanyaki , often called in the United States and Canada, is a post-World War II style of Japanese cuisine that uses an iron griddle to cook food. The word is derived from , the metal plate on which it is cooked, and , which means grilled, broiled, or ...

''. 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 that have been inherited in direct descent from an etymological ancestor in a common parent language. Because language change can have radical effects on both the s ...

s, sharing the same Chinese characters. 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