BokkeumBokkeum is a category of stir-fried dishes in Korean cuisine.EtymologyBokkeum 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".VarietiesThere are dry bokkeum varieties and wet bokkeum varieties.Drybokkeum-bap – fried ricedak-ttongjip – stir-fried chicken gizzardsgamja-chae-bokkeum – stir-fried julienned potatoesjapchae – stir-fried glass noodlesmyeolchi-bokkeum – stir-fried anchoviesojingeo-chae-bokkeum – stir-fried dried shredded squidWetdak-galbi – stir-fried chickenjeyuk-bokkeum – stir-fried porknakji-bokkeum – stir-fried long arm octopussongi-bokkeum – stir-fried matsutaketteok-bokki – stir-fried rice cakeskimchi-bokkeum – stir-fried kimchiodolppyeo-bokkeum – stir-fried pork cartilage