Bokkeum-bap: Difference between revisions

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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..."
 
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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.


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Revision as of 22:40, 19 June 2025

Bokkeum-bap
Alternative namesFried rice
TypeBokkeum (stir-fried dish)
Fried rice
Place of originKorea
Associated cuisineKorean
Main ingredientsBap (cooked rice)
VariationsKimchi-bokkeum-bap (kimchi fried rice)
Similar dishesChāhan, chǎofàn, khao phat, nasi goreng

Bokkeum-bap (Korean: 볶음밥) or fried rice is a Korean dish made by stir-frying 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" (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.

  • Scorching fried rice with the remains of stir-fried hagfish
    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).

  • Kimchi fried rice with a fried egg on top
    Kimchi fried rice with a fried egg on top
  • Stir-frying vegetable fried rice in a frying pan
    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.

  • Iron griddle fried rice
    Iron griddle fried rice

See also


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