Bokkeum-bap

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Bokkeum-bap
Bokkeum-bap.jpg
Alternative names Fried rice
Type Bokkeum (stir-fried dish)
Fried rice
Place of origin Korea
Associated national cuisine Korean cuisine
Main ingredients Bap (cooked rice)
Variations Kimchi-bokkeum-bap (kimchi fried rice)
Similar dishes Chāhan, chǎofàn, khao phat, nasi goreng
Korean name
Hangul 볶음밥
Revised Romanization bokkeum-bap
McCune–Reischauer pokkŭm-pap
IPA [po.k͈ɯm.bap̚]

Bokkeum-bap (볶음밥) or fried rice is a Korean dish made by stir-frying bap (cooked rice) with other ingredients in oil.[1] The name of the most prominent ingredient other than cooked rice often appears at the very front of the name of the dish, as in kimchi-bokkeum-bap (kimchi fried rice).

Varieties[edit]

As an add-on[edit]

In Korean restaurants, fried rice is a popular end-of-meal add-on. Diners may say "bap bokka juseyo" (밥 볶아 주세요. literally "Please fry rice."[2]) after eating main dishes cooked on a tabletop stove, such as dak-galbi (spicy stir-fried chicken) or nakji-bokkeum (stir-fried octopus), then cooked rice along with gimgaru (seaweed flakes) and sesame oil will be added directly into the remains of the main dish, stir-fried and scorched.

By ingredients[edit]

The name of the most prominent ingredient other than cooked rice often appears at the very front of the name of the dish. Kimchi-bokkeum-bap (kimchi fried rice), beoseot-bokkeum-bap (mushroom fried rice), saeu-bokkeum-bap (shrimp fried rice) are some examples. When there isn't the main or special ingredient, the dish is usually called by either just bokkeum-bap (fried rice) or yachae-bokkeum-bap (vegetable fried rice).

By style[edit]

Korean Chinese fried rice, often called junggukjip bokkeum-bap (중국집 볶음밥; "Chinese restaurant fried rice") in South Korea,[3] is characterized by the smoky flavor from the use of wok on high heat, eggs scrambled or fried in the scallion-infused oil, and the jajang sauce (a thick black sauce used in jajangmyeon) served with the dish.

Another popular dish, cheolpan-bokkeum-bap (철판 볶음밥; "iron griddle fried rice") is influenced by the style of Japanese teppanyaki.[citation needed] The Japanese word teppan (鉄板; "iron griddle") and the Korean word cheolpan (철판; "iron griddle") are cognates, sharing the same Chinese characters.

See also[edit]

References[edit]

  1. ^ National Institute of Korean Language (30 July 2014). "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" (PDF) (in Korean). Retrieved 27 February 2017. Lay summaryNational Institute of Korean Language.
  2. ^ Kim, Keith (29 March 2012). "10 of Seoul's Most Famous and Popular Galbi Restaurants". Seoulistic. Retrieved 26 February 2017.
  3. ^ "'중식요리대가' 이연복 셰프, '집에서도 중국집 볶음밥 맛 그대로 재현하는 비법 전격 공개'". Maeil Business Newspaper (in Korean). 19 December 2016. Retrieved 4 March 2017.