Bokkeum-bap/ja: Difference between revisions
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{{Infobox food | {{Infobox food | ||
| name = '' | | name = ''ポックムパプ'' | ||
| image = Bokkeum-bap.jpg | | image = Bokkeum-bap.jpg | ||
| caption = | | caption = | ||
| alternate_name = | | alternate_name = チャーハン | ||
| country = [[Korean Peninsula| | | country = [[:en:Korean Peninsula|韓国]] | ||
| region = | | region = | ||
| national_cuisine = [[Korean cuisine| | | national_cuisine = [[Korean cuisine/ja|韓国]] | ||
| creator = | | creator = | ||
| year = | | year = | ||
| mintime = | | mintime = | ||
| maxtime = | | maxtime = | ||
| type = ''[[Bokkeum]]'' ( | | type = ''[[Bokkeum/ja|ポックム]]'' (炒め物)<br />[[Fried rice/ja|チャーハン]] | ||
| course = | | course = | ||
| served = | | served = | ||
| main_ingredient = ''[[Bap (food)| | | main_ingredient = ''[[Bap (food)/ja|パプ]]'' (炊いたご飯) | ||
| minor_ingredient = | | minor_ingredient = | ||
| variations = ''[[Kimchi-bokkeum-bap]]'' ( | | variations = ''[[Kimchi-bokkeum-bap/ja|キムチポックムパプ]]'' (キムチチャーハン) | ||
| serving_size = 100 g | | serving_size = 100 g | ||
| calories = | | calories = | ||
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| carbohydrate = | | carbohydrate = | ||
| glycemic_index = | | glycemic_index = | ||
| similar_dish = ''[[Chahan (food)| | | similar_dish = ''[[Chahan (food)/ja|チャーハン]]'', ''[[chǎofàn/ja|チャオファン]]'', ''[[khao phat/ja|カオパット]]'', ''[[nasi goreng/ja|ナシゴレン]]'' | ||
| other = | | other = | ||
}} | }} | ||
''' | '''ポックムパプ'''（{{Korean|hangul=볶음밥}}）または'''チャーハン'''は、[[Korean cuisine/ja|韓国料理]]であり、''[[bap (food)/ja|パプ]]''（炊いたご飯）と他の材料を油で炒めて作られる料理である。炊いたご飯以外の最も主要な材料の名前が、料理名の冒頭に付くことが多く、例えば''[[kimchi-bokkeum-bap/ja|キムチポックムパプ]]''（キムチチャーハン）などがある。 | ||
<div lang="en" dir="ltr" class="mw-content-ltr"> | <div lang="en" dir="ltr" class="mw-content-ltr"> | ||
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</div> | </div> | ||
== 関連項目 == | |||
{{portal|Food}} | {{portal|Food}} | ||
* ''[[Chāhan]]'' | * ''[[Chāhan/ja]]'' | ||
* ''[[Chǎofàn]]'' | * ''[[Chǎofàn/ja]]'' | ||
* ''[[Khao phat]]'' | * ''[[Khao phat/ja]]'' | ||
* ''[[Nasi goreng]]'' | * ''[[Nasi goreng/ja]]'' | ||
{{Korean food and drink/ja}} | |||
{{Korean food and drink}} | {{Rice dishes/ja}} | ||
{{Rice dishes}} | |||
[[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/ja|date=3 June 2025, at 19:50}} | ||
Revision as of 22:51, 19 June 2025
 | |
| Alternative names | チャーハン |
|---|---|
| Type | ポックム (炒め物)<br />チャーハン |
| Place of origin | 韓国 |
| Associated cuisine | 韓国 |
| Main ingredients | パプ (炊いたご飯) |
| Variations | キムチポックムパプ (キムチチャーハン) |
| Similar dishes | チャーハン, チャオファン, カオパット, ナシゴレン |
ポックムパプ（Korean: 볶음밥）またはチャーハンは、韓国料理であり、パプ（炊いたご飯）と他の材料を油で炒めて作られる料理である。炊いたご飯以外の最も主要な材料の名前が、料理名の冒頭に付くことが多く、例えばキムチポックムパプ（キムチチャーハン）などがある。
Varieties
As an add-on
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.") 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.
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Scorching fried rice with the remains of stir-fried hagfish
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).
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Kimchi fried rice with a fried egg on top -
Stir-frying vegetable fried rice in a frying pan
By style
Korean Chinese fried rice, often called junggukjip bokkeum-bap (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 (철판 볶음밥; "iron griddle fried rice") is influenced by the style of Japanese teppanyaki. The Japanese word teppan (鉄板; "iron griddle") and the Korean word cheolpan (철판; "iron griddle") are cognates, sharing the same Chinese characters.
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Iron griddle fried rice
関連項目
 | この記事は、クリエイティブ・コモンズ・表示・継承ライセンス3.0のもとで公表されたウィキペディアの項目Bokkeum-bap(3 June 2025, at 19:50編集記事参照)を翻訳して二次利用しています。 |