Bokkeum-bap - Revision history

Fire: Marked this version for translation

2025-06-19T13:45:37Z

Marked this version for translation

← Older revision		Revision as of 22:45, 19 June 2025
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	<languages />		<languages />
	<translate>		<translate>
			<!--T:1-->
	{{Short description\|Korean fried rice dish}}		{{Short description\|Korean fried rice dish}}
	{{Italic title}}		{{Italic title}}
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	'''''Bokkeum-bap''''' ({{Korean\|hangul=볶음밥}}) or '''fried rice''' is a [[Korean cuisine\|Korean dish]] made by stir-frying ''[[bap (food)\|bap]]'' (cooked rice) with other ingredients in oil. 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).		'''''Bokkeum-bap''''' ({{Korean\|hangul=볶음밥}}) or '''fried rice''' is a [[Korean cuisine\|Korean dish]] made by stir-frying ''[[bap (food)\|bap]]'' (cooked rice) with other ingredients in oil. 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 ==		== Varieties == <!--T:2-->

			<!--T:3-->
	=== As an add-on ===		=== As an add-on ===
	In Korean restaurants, fried rice is a popular end-of-meal add-on. Diners may say "''bap bokka juseyo"'' ({{lang\|ko\|밥 볶아 주세요.}} literally "Please fry rice.") 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 ''[[gim (food)\|gim]]garu'' (seaweed flakes) and [[sesame oil]] will be added directly into the remains of the main dish, stir-fried and scorched.		In Korean restaurants, fried rice is a popular end-of-meal add-on. Diners may say "''bap bokka juseyo"'' ({{lang\|ko\|밥 볶아 주세요.}} literally "Please fry rice.") 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 ''[[gim (food)\|gim]]garu'' (seaweed flakes) and [[sesame oil]] will be added directly into the remains of the main dish, stir-fried and scorched.
	<gallery>		<gallery>

			<!--T:4-->
	File:Korea-Busan-Haeundae Market-Bokkeumbap-Fried rice-01.jpg\|Scorching fried rice with the remains of stir-fried [[inshore hagfish\|hagfish]]		File:Korea-Busan-Haeundae Market-Bokkeumbap-Fried rice-01.jpg\|Scorching fried rice with the remains of stir-fried [[inshore hagfish\|hagfish]]

			<!--T:5-->
	</gallery>		</gallery>

			<!--T:6-->
	=== By ingredients ===		=== By ingredients ===
	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 is no main or special ingredient, the dish is usually called either ''bokkeum-bap'' (fried rice) or ''yachae-bokkeum-bap'' (vegetable fried rice).		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 is no main or special ingredient, the dish is usually called either ''bokkeum-bap'' (fried rice) or ''yachae-bokkeum-bap'' (vegetable fried rice).

			<!--T:7-->
	<gallery>		<gallery>
	File:Kimchi fried rice.jpg\|[[Kimchi fried rice]] with a fried egg on top		File:Kimchi fried rice.jpg\|[[Kimchi fried rice]] with a fried egg on top
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	</gallery>		</gallery>

			<!--T:8-->
	=== By style ===		=== By style ===
	[[Korean Chinese cuisine\|Korean Chinese]] fried rice, often called ''junggukjip bokkeum-bap'' ({{lang\|ko\|중국집 볶음밥}}; "Chinese restaurant fried rice") in South Korea, 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.		[[Korean Chinese cuisine\|Korean Chinese]] fried rice, often called ''junggukjip bokkeum-bap'' ({{lang\|ko\|중국집 볶음밥}}; "Chinese restaurant fried rice") in South Korea, 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.

			<!--T:9-->
	Another popular dish, ''cheolpan-bokkeum-bap'' ({{lang\|ko\|철판 볶음밥}}; "iron [[griddle]] fried rice") is influenced by the style of Japanese ''[[teppanyaki]]''. The Japanese word ''teppan'' ({{lang\|ja\|鉄板}}; "iron griddle") and the Korean word ''cheolpan'' ({{lang\|ko\|철판}}; "iron griddle") are [[cognate]]s, sharing the same Chinese characters.		Another popular dish, ''cheolpan-bokkeum-bap'' ({{lang\|ko\|철판 볶음밥}}; "iron [[griddle]] fried rice") is influenced by the style of Japanese ''[[teppanyaki]]''. The Japanese word ''teppan'' ({{lang\|ja\|鉄板}}; "iron griddle") and the Korean word ''cheolpan'' ({{lang\|ko\|철판}}; "iron griddle") are [[cognate]]s, sharing the same Chinese characters.

			<!--T:10-->
	<gallery>		<gallery>
	Iron griddle fried rice.jpg\|Iron griddle fried rice		Iron griddle fried rice.jpg\|Iron griddle fried rice
	</gallery>		</gallery>

			<!--T:11-->
	== See also ==		== See also ==
	{{portal\|Food}}		{{portal\|Food}}
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			<!--T:12-->
	{{Korean food and drink}}		{{Korean food and drink}}
	{{Rice dishes}}		{{Rice dishes}}

			<!--T:13-->
	[[Category:Fried rice]]		[[Category:Fried rice]]
	[[Category:Korean rice dishes]]		[[Category:Korean rice dishes]]
	{{二次利用\|date=3 June 2025, at 19:50}}		{{二次利用\|date=3 June 2025, at 19:50}}
	</translate>		</translate>

Fire at 13:45, 19 June 2025

2025-06-19T13:45:24Z

← Older revision		Revision as of 22:45, 19 June 2025
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			<languages />
			<translate>
	{{Short description\|Korean fried rice dish}}		{{Short description\|Korean fried rice dish}}
	{{Italic title}}		{{Italic title}}
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	[[Category:Korean rice dishes]]		[[Category:Korean rice dishes]]
	{{二次利用\|date=3 June 2025, at 19:50}}		{{二次利用\|date=3 June 2025, at 19:50}}
			</translate>

Fire at 13:40, 19 June 2025

2025-06-19T13:40:36Z

← Older revision		Revision as of 22:40, 19 June 2025
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	\| similar_dish = ''[[Chahan (food)\|Chāhan]]'', ''[[chǎofàn]]'', ''[[khao phat]]'', ''[[nasi goreng]]''		\| similar_dish = ''[[Chahan (food)\|Chāhan]]'', ''[[chǎofàn]]'', ''[[khao phat]]'', ''[[nasi goreng]]''
	\| other =		\| other =
	~~\| module = {{Infobox Korean name/auto~~
	~~\| child = yes~~
	~~\| hangul = 볶음밥~~
	~~\| ipa = {{ipa\|po.k͈ɯm.bap̚}}~~
	}}
	}}		}}
	'''''Bokkeum-bap''''' ({{Korean\|hangul=볶음밥}}) or '''fried rice''' is a [[Korean cuisine\|Korean dish]] made by stir-frying ''[[bap (food)\|bap]]'' (cooked rice) with other ingredients in oil. 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).		'''''Bokkeum-bap''''' ({{Korean\|hangul=볶음밥}}) or '''fried rice''' is a [[Korean cuisine\|Korean dish]] made by stir-frying ''[[bap (food)\|bap]]'' (cooked rice) with other ingredients in oil. 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).
Line 56:		Line 51:
	[[Korean Chinese cuisine\|Korean Chinese]] fried rice, often called ''junggukjip bokkeum-bap'' ({{lang\|ko\|중국집 볶음밥}}; "Chinese restaurant fried rice") in South Korea, 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.		[[Korean Chinese cuisine\|Korean Chinese]] fried rice, often called ''junggukjip bokkeum-bap'' ({{lang\|ko\|중국집 볶음밥}}; "Chinese restaurant fried rice") in South Korea, 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'' ({{lang\|ko\|철판 볶음밥}}; "iron [[griddle]] fried rice") is influenced by the style of Japanese ''[[teppanyaki]]''.~~{{citation needed\|date=March 2017}}~~ The Japanese word ''teppan'' ({{lang\|ja\|鉄板}}; "iron griddle") and the Korean word ''cheolpan'' ({{lang\|ko\|철판}}; "iron griddle") are [[cognate]]s, sharing the same Chinese characters.		Another popular dish, ''cheolpan-bokkeum-bap'' ({{lang\|ko\|철판 볶음밥}}; "iron [[griddle]] fried rice") is influenced by the style of Japanese ''[[teppanyaki]]''. The Japanese word ''teppan'' ({{lang\|ja\|鉄板}}; "iron griddle") and the Korean word ''cheolpan'' ({{lang\|ko\|철판}}; "iron griddle") are [[cognate]]s, sharing the same Chinese characters.

	<gallery>		<gallery>

Fire: Created page with "{{Short description|Korean fried rice dish}} {{Italic title}} {{Infobox food | name = ''Bokkeum-bap'' | image = Bokkeum-bap.jpg | caption = | alternate_name = Fried rice | country = Korea | region = | national_cuisine = Korean | creator = | year = | mintime = | maxtime = | type = ''Bokkeum'' (stir-fried dish)
Fri..."

2025-06-19T13:39:53Z

Created page with "{{Short description|Korean fried rice dish}} {{Italic title}} {{Infobox food | name = ''Bokkeum-bap'' | image = Bokkeum-bap.jpg | caption = | alternate_name = Fried rice | country = Korea | region = | national_cuisine = Korean | creator = | year = | mintime = | maxtime = | type = ''Bokkeum'' (stir-fried dish)<br />Fri..."

New page

{{Short description|Korean fried rice dish}}
{{Italic title}}
{{Infobox food
| name = ''Bokkeum-bap''
| image = Bokkeum-bap.jpg
| caption =
| alternate_name = Fried rice
| country = [[Korean Peninsula|Korea]]
| region =
| national_cuisine = [[Korean cuisine|Korean]]
| creator =
| year =
| mintime =
| maxtime =
| type = ''[[Bokkeum]]'' (stir-fried dish)<br />[[Fried rice]]
| course =
| served =
| main_ingredient = ''[[Bap (food)|Bap]]'' (cooked rice)
| minor_ingredient =
| variations = ''[[Kimchi-bokkeum-bap]]'' (kimchi fried rice)
| serving_size = 100 g
| calories =
| protein =
| fat =
| carbohydrate =
| glycemic_index =
| similar_dish = ''[[Chahan (food)|Chāhan]]'', ''[[chǎofàn]]'', ''[[khao phat]]'', ''[[nasi goreng]]''
| other =
| module = {{Infobox Korean name/auto
| child = yes
| hangul = 볶음밥
| ipa = {{ipa|po.k͈ɯm.bap̚}}
}}
}}
'''''Bokkeum-bap''''' ({{Korean|hangul=볶음밥}}) or '''fried rice''' is a [[Korean cuisine|Korean dish]] made by stir-frying ''[[bap (food)|bap]]'' (cooked rice) with other ingredients in oil. 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 ==

=== As an add-on ===
In Korean restaurants, fried rice is a popular end-of-meal add-on. Diners may say "''bap bokka juseyo"'' ({{lang|ko|밥 볶아 주세요.}} literally "Please fry rice.") 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 ''[[gim (food)|gim]]garu'' (seaweed flakes) and [[sesame oil]] will be added directly into the remains of the main dish, stir-fried and scorched.
<gallery>

File:Korea-Busan-Haeundae Market-Bokkeumbap-Fried rice-01.jpg|Scorching fried rice with the remains of stir-fried [[inshore hagfish|hagfish]]

</gallery>

=== By ingredients ===
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 is no main or special ingredient, the dish is usually called either ''bokkeum-bap'' (fried rice) or ''yachae-bokkeum-bap'' (vegetable fried rice).

<gallery>
File:Kimchi fried rice.jpg|[[Kimchi fried rice]] with a fried egg on top
File:Stir-frying bokkeum-bap.jpg|Stir-frying vegetable fried rice in a frying pan
</gallery>

=== By style ===
[[Korean Chinese cuisine|Korean Chinese]] fried rice, often called ''junggukjip bokkeum-bap'' ({{lang|ko|중국집 볶음밥}}; "Chinese restaurant fried rice") in South Korea, 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'' ({{lang|ko|철판 볶음밥}}; "iron [[griddle]] fried rice") is influenced by the style of Japanese ''[[teppanyaki]]''.{{citation needed|date=March 2017}} The Japanese word ''teppan'' ({{lang|ja|鉄板}}; "iron griddle") and the Korean word ''cheolpan'' ({{lang|ko|철판}}; "iron griddle") are [[cognate]]s, sharing the same Chinese characters.

<gallery>
Iron griddle fried rice.jpg|Iron griddle fried rice
</gallery>

== See also ==
{{portal|Food}}
* ''[[Chāhan]]''
* ''[[Chǎofàn]]''
* ''[[Khao phat]]''
* ''[[Nasi goreng]]''

{{Korean food and drink}}
{{Rice dishes}}

[[Category:Fried rice]]
[[Category:Korean rice dishes]]
{{二次利用|date=3 June 2025, at 19:50}}