Bokkeum

Bokkeum
Kkomjangeo bokkeum, made with Inshore hagfish
Korean name
Hangul	볶음
Hanja	none
Revised Romanization	bokkeum
McCune–Reischauer	pokkŭm

Bokkeum is a generic term to refer to a Korean dish made by stir-frying ingredients in a sauce. According to Korean dictionaries, the verb form of bokkeum, "bokkda" (볶다) means "cooking dried ingredients over heat." However, bokkeum not only refers to dishes made by stir-frying ingredients to a dry state, but also indicates dishes with a thick sauce after cooking. The former is called geonyeol bokkeum (건열볶음 dry stir-fried dishes) and the latter is called seupyeol bokkeum (습열볶음, watery stir-fried dishes) by the literal meaning in Korean.^[1]

Varieties

Watery

• Gari bokkeum (가리볶음), made with scallops
• Gan bokkeum (간볶음), made with beef or pork liver
• Nakji bokkeum (낙지볶음), made with small octopus
• Ojingeo bokkeum (오징어볶음), made with squid
• Songi bokkeum (송이볶음), made with matsutake
• Ueong bokkeum (우엉볶음), made with greater burdock
• Jeyuk bokkeum (제육볶음), a hot and spicy pork dish

Dry

• Myeongtae bokkeum (명태볶음), made with Alaskan pollock
• Jaban bokkeum (자반볶음), made with salted mackerel
• Gochujang bokkeum (고추장볶음), made with meat and gochujang
• Myeolchi bokkeum (멸치볶음), made with dried small anchovies
• Saeu bokkeum (새우볶음), made with shrimps
• Jogaesal bokkeum (조갯살볶음), made with clams' fresh
• Ojingeochae bokkeum (오징어채볶음), made with dried shredded squid
• Jwichichae bokkeum (쥐치채), made with dried shredded Stephanolepis cirrhifer

Gallery

• 

  Myeolchi bokkeum, made with dried small anchovies

• 

  Nakji bokkeum, made with small octopus and vegetables in a gochujang-based sauce

• 

  Kimchi bokkeumbap, kimchi fried rice

• 

  Ojingeochae bokkeum, made with dried shredded squid

See also

• Jeongol
• Jorim
• Banchan
• Korean cuisine

References

1. ^ "볶음" (in Korean). Empas / EncyKorea. http://100.empas.com/dicsearch/pentry.html?s=K&i=242457&v=45. 

External links

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