''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 (or moist) ''bokkeum'' varieties.

Dry

* '' bokkeum-bap'' () – fried rice * '' dak-ttongjip'' () – stir-fried chicken

gizzard The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ found in the digestive tract of some animals, including archosaurs (birds and other dinosaurs, crocodiles, alligators, pterosaurs), earthworms, some gast ...

s * ''gamja-chae-bokkeum'' () – stir-fried julienned potatoes * ''

japchae ''Japchae'' () is a savory and slightly sweet dish of stir-fried cellophane noodles, glass noodles and vegetables that is popular in Korean cuisine. * ''Japchae'' is typically prepared with ''dangmyeon'' (), a type of cellophane noodles made from ...

'' () – stir-fried glass noodles * ''myeolchi-bokkeum'' () – stir-fried

anchovies An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 1 ...

* '' ojingeo-chae-bokkeum'' () – stir-fried dried shredded squid

Wet

* '' dak-galbi'' () – stir-fried

chicken The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and w ...

* ''jeyuk-bokkeum'' () – stir-fried

pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ...

* '' nakji-bokkeum'' () – stir-fried long arm octopus * ''songi-bokkeum'' () – stir-fried

matsutake , ''Tricholoma matsutake'', is a species of choice edible mycorrhizal mushroom that grows in Eurasia and North America. It is prized in Japanese cuisine for its distinct odor. Etymology The common name and specific epithet, ''matsutake'', i ...

* ''

tteok-bokki () or simmered rice cake, is a popular Korean food made from small-sized (long, white, cylinder-shaped rice cakes) called () or commonly (). * ''Eomuk'' (fish cakes), boiled eggs, and scallions are some common ingredients paired with ''tteo ...

'' () – stir-fried

rice cake A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include ...

s * ''kimchi-bokkeum'' () – stir-fried

kimchi Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

* ''odolppyeo-bokkeum'' – stir-fried pork cartilage

Gallery

Aehobak-bokkeum.jpg, ''Aehobak-bokkeum'' (stir-fried

Korean zucchini Aehobak (), also called Korean zucchini or Korean courgette, is an edible, green to yellow-green summer squash. Although nearly all summer squashes are varieties of ''Cucurbita pepo'', aehobak belongs to the species ''Cucurbita moschata''. Commo ...

) Eomuk-bokkeum.jpg, ''Eomuk-bokkeum'' (stir-fried

fishcake A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, ...

s) Goguma-julgi-bokkeum.jpg, ''Goguma-julgi-bokkeum'' (stir-fried

sweet potato The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant in the morning glory family, Convolvulaceae. Its sizeable, starchy, sweet-tasting tuberous roots are used as a root vegetable, which is a staple food in parts of ...

stems) Korean cuisine-Kkomjangeo bokkeum-01.jpg, ''Gomjangeo-bokkeum'' (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 ...

) Jeyuk-bokkeum.jpg, ''Jeyuk-bokkeum'' (stir-fried

) Odolppyeo-bokkeum.jpg, ''Odolppyeo-bokkeum'' (stir-fried pork cartilage) Jukkumi-bokkeum.jpg, ''Jukkumi-bokkeum'' (stir-fried webfoot octopus) Maneul-jong-bokkeum.jpg, ''Maneul-jong-bokkeum'' (stir-fried

garlic scape In botany, a scape is a Peduncle_(botany), peduncle arising from a subterranean or very compressed stem, with the lower Plant_stem, internodes very long and hence few or no bracts except the part near the rachis or Receptacle (botany), recepta ...

s) Myeolchi-bokkeum 2.jpg, ''Myeolchi-bokkeum'' (stir-fried

) Nakji-bokkeum.jpg, '' Nakji-bokkeum'' (stir-fried long arm octopus) Ojingeo-bokkeum.jpg, ''Ojingeo-bokkeum'' (stir-fried

squid A squid (: squid) is a mollusc with an elongated soft body, large eyes, eight cephalopod limb, arms, and two tentacles in the orders Myopsida, Oegopsida, and Bathyteuthida (though many other molluscs within the broader Neocoleoidea are also ...

) File:Pyogobokkeum.jpg, ''Pyogo-bokkeum'' (stir-fried

shiitake The shiitake (; ''Chinese/black mushroom'' or ''Lentinula edodes'') is a macrofungus native to East Asia, which is cultivated and consumed around the globe. Taxonomy The fungus was first described scientifically as '' Agaricus edodes'' by ...

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References

Korean words and phrases Banchan {{Korea-cuisine-stub

Etymology

Varieties

Dry

Wet

Gallery

See also

References