Bokkeum

Etymology

Bokkeum (볶음) is a verbal noun derived from the Korean verb bokkda (볶다), 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 (볶음밥) – fried rice
• dak-ttongjip (닭똥집) – stir-fried chicken gizzards
• gamja-chae-bokkeum (감자채볶음) – stir-fried julienned potatoes
• japchae (잡채) – stir-fried glass noodles
• myeolchi-bokkeum (멸치볶음) – stir-fried anchovies
• ojingeo-chae-bokkeum (오징어채볶음) – stir-fried dried shredded squid

Wet

• dak-galbi (닭갈비) – stir-fried chicken
• jeyuk-bokkeum (제육볶음) – stir-fried pork
• nakji-bokkeum (낙지볶음) – stir-fried long arm octopus
• songi-bokkeum (송이볶음) – stir-fried matsutake
• tteok-bokki (떡볶이) – stir-fried rice cakes
• kimchi-bokkeum (김치볶음) – stir-fried Kimchi