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 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
Gallery
See also
Banchan
References