Bokkeum facts for kids

Quick facts for kids
Bokkeum

Ojingeo-bokkeum (stir-fried squid)
Type	Stir-fry
Place of origin	Korea
Associated national cuisine	Korean cuisine

Bokkeum (Hangul: 볶음) is a category of stir-fried dishes in Korean cuisine.

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
• soseji yachae bokk-eum(소세지야채볶음) - stir fried sausage vegetable

Gallery

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  Aehobak-bokkeum (stir-fried Korean zucchini)

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  Eomuk-bokkeum (stir-fried fishcakes)

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  Goguma-julgi-bokkeum (stir-fried sweet potato stems)

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  Gomjangeo-bokkeum (stir-fried hagfish)

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  Jeyuk-bokkeum (stir-fried pork)

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  Jukkumi-bokkeum (stir-fried webfoot octopus)

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  Maneul-jong-bokkeum (stir-fried garlic scapes)

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  Myeolchi-bokkeum (stir-fried anchovies)

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  Nakji-bokkeum (stir-fried long arm octopus)

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  Ojingeo-bokkeum (stir-fried squid)

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  Pyogo-bokkeum (stir-fried shiitake)

See also

In Spanish: Bokkeum para niños