Bokkeum

"Bokkeum" refers to a popular category of stir-fried dishes in Korean cuisine. The term "bokkeum" derives from the Korean verb "bokkda" meaning to stir-fry food with a small amount of liquid over heat. There are two principal types of bokkeum dishes: dry and wet.

Dry bokkeum dishes are characterized by their minimal sauce and include favorites such as:

- 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)

Conversely, wet bokkeum dishes contain more sauce and include:

- Dak-galbi (stir-fried chicken)

- Jeyuk-bokkeum (stir-fried pork)

- Nakji-bokkeum (stir-fried long-arm octopus)

- Songi-bokkeum (stir-fried matsutake mushrooms)

- Tteok-bokki (stir-fried rice cakes)

- Kimchi-bokkeum (stir-fried kimchi)

These dishes are cherished for their bold flavors and diversity, making them staples in Korean households and restaurants alike.