Bokkeum

Bokkeum
Kkomjangeo-bokkeum, made with inshore hagfish
Hangul	볶음
Revised Romanization	bokkeum
McCune–Reischauer	pokkŭm
IPA	[po.k͈ɯm]

Bokkeum (볶음) is a generic term to refer to a Korean dish made by stir-frying ingredients in a sauce. According to Korean dictionaries, the verb form of bokkeum, "bokkda" (볶다) means "cooking dried ingredients over heat." However, bokkeum not only refers to dishes made by stir-frying ingredients to a dry state, but also indicates dishes with a thick sauce after cooking. The former is called geonyeol bokkeum (건열볶음 dry stir-fried dishes) and the latter is called seupyeol bokkeum (습열볶음, watery stir-fried dishes) by the literal meaning in Korean.

Myeolchi bokkeum, made with dried small anchovies

Nakji bokkeum, made with small octopus and vegetables in a gochujang-based sauce

Kimchi bokkeumbap, kimchi fried rice

Ojingeochae bokkeum, made with dried shredded squid

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