Bokkeum
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 bokkeum varieties.Dry
- bokkeum-bap – fried rice
- dak-ttongjip – stir-fried chicken gizzards
- gamja-chae-bokkeum – stir-fried julienned potatoes
- japchae – stir-fried glass noodles
- myeolchi-bokkeum – stir-fried anchovies
- ojingeo-chae-bokkeum – stir-fried dried shredded squid
Wet
- dak-galbi – stir-fried chicken
- jeyuk-bokkeum – stir-fried pork
- nakji-bokkeum – stir-fried long arm octopus
- songi-bokkeum – stir-fried matsutake
- tteok-bokki – stir-fried rice cakes
- kimchi-bokkeum – stir-fried kimchi
- odolppyeo-bokkeum – stir-fried pork cartilage