Bokkeum
 Ojingeo-bokkeum (stir-fried squid) | |
| Type | Stir-fry |
|---|---|
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Korean name | |
| Hangul | 볶음 |
|---|---|
| Revised Romanization | bokkeum |
| McCune–Reischauer | pokkŭm |
| IPA | [po.k͈ɯm] |
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Bokkeum (볶음) is category of stir-fried dishes in Korean cuisine.[1]
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".[2]
Varieties
There are dry bokkeum varieties and wet (or moist) bokkeum varieties.[3]
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
Gallery
Aehobak-bokkeum (stir-fried Korean zucchini)
Eomuk-bokkeum (stir-fried fishcakes)
Goguma-julgi-bokkeum (stir-fried sweet potato stems)
Gomjangeo-bokkeum (stir-fried hagfish)
Jeyuk-bokkeum (stir-fried pork)
Jukkumi-bokkeum (stir-fried webfoot octopus)
Maneul-jong-bokkeum (stir-fried garlic scapes)
Myeolchi-bokkeum (stir-fried anchovies)
Nakji-bokkeum (stir-fried long arm octopus)
Ojingeo-bokkeum (stir-fried squid)
Pyogo-bokkeum (stir-fried shiitake)
See also
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References
- ↑ "The general kinds of Korean Food". Korea Tourism Organization. Retrieved 4 April 2013.
- ↑ "bokkda" 볶다. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 27 May 2017.
- ↑ 이, 효지. "bokkeum" 볶음. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 27 May 2017.
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