Bokkeum
Korean stir-fried dishes
From Wikipedia, the free encyclopedia
Etymology
Bokkeum (볶음) is a verbal noun derived from the Korean verb bokkda (볶다), meaning "to cook food or food ingredients with little or a small amount of liquid by stir-frying over heat".[2]
Varieties
There are dry bokkeum varieties and wet (or moist) bokkeum varieties.[3]
Dry
- bokkeum-bap (볶음밥) – fried rice
- dak-ttongjip (닭똥집) – stir-fried chicken gizzards
- gamja-chae-bokkeum (감자채볶음) – stir-fried julienned potatoes
- japchae (잡채) – stir-fried glass noodles
- myeolchi-bokkeum (멸치볶음) – stir-fried anchovies
- ojingeo-chae-bokkeum (오징어채볶음) – stir-fried dried shredded squid
Wet
- dak-galbi (닭갈비) – stir-fried chicken
- jeyuk-bokkeum (제육볶음) – stir-fried pork
- nakji-bokkeum (낙지볶음) – stir-fried long arm octopus
- songi-bokkeum (송이볶음) – stir-fried matsutake
- tteok-bokki (떡볶이) – stir-fried rice cakes
- kimchi-bokkeum (김치볶음) – stir-fried kimchi
- odolppyeo-bokkeum – stir-fried pork cartilage
Gallery
Aehobak-bokkeum (stir-fried Korean zucchini)
Eomuk-bokkeum (stir-fried fishcakes)
Goguma-julgi-bokkeum (stir-fried sweet potato stems)
Gomjangeo-bokkeum (stir-fried hagfish)
Jeyuk-bokkeum (stir-fried pork)
Odolppyeo-bokkeum (stir-fried pork cartilage)
Jukkumi-bokkeum (stir-fried webfoot octopus)
Maneul-jong-bokkeum (stir-fried garlic scapes)
Myeolchi-bokkeum (stir-fried anchovies)
Nakji-bokkeum (stir-fried long arm octopus)
Ojingeo-bokkeum (stir-fried squid)
Pyogo-bokkeum (stir-fried shiitake)
