Bokkeum

Bokkeum () is a verbal noun derived from the Korean verb bokkda (), meaning "to cook food or food ingredients with little or a small amount of liquid by stir-frying over heat". == Varieties ==

There are dry bokkeum varieties and wet (or moist) bokkeum varieties. Dry • bokkeum-bap () – fried rice • dak-ttongjip () – stir-fried chicken gizzards • gamja-chae-bokkeum () – stir-fried julienned potatoes • japchae () – stir-fried glass noodles • myeolchi-bokkeum () – stir-fried anchovies • ojingeo-chae-bokkeum () – stir-fried dried shredded squid Wet • dak-galbi () – stir-fried chicken • jeyuk-bokkeum () – stir-fried pork • nakji-bokkeum () – stir-fried long arm octopus • songi-bokkeum () – stir-fried matsutake • tteok-bokki () – stir-fried rice cakes • kimchi-bokkeum () – stir-fried kimchi • odolppyeo-bokkeum – stir-fried pork cartilage == Gallery ==

Aehobak-bokkeum.jpg|Aehobak-bokkeum (stir-fried Korean zucchini) Eomuk-bokkeum.jpg|Eomuk-bokkeum (stir-fried fishcakes) Goguma-julgi-bokkeum.jpg|Goguma-julgi-bokkeum (stir-fried sweet potato stems) Korean cuisine-Kkomjangeo bokkeum-01.jpg|Gomjangeo-bokkeum (stir-fried hagfish) Jeyuk-bokkeum.jpg|Jeyuk-bokkeum (stir-fried pork) Odolppyeo-bokkeum.jpg|Odolppyeo-bokkeum (stir-fried pork cartilage) Jukkumi-bokkeum.jpg|Jukkumi-bokkeum (stir-fried webfoot octopus) Maneul-jong-bokkeum.jpg|Maneul-jong-bokkeum (stir-fried garlic scapes) Myeolchi-bokkeum 2.jpg|Myeolchi-bokkeum (stir-fried anchovies) Nakji-bokkeum.jpg|Nakji-bokkeum (stir-fried long arm octopus) Ojingeo-bokkeum.jpg|Ojingeo-bokkeum (stir-fried squid) File:Pyogobokkeum.jpg|Pyogo-bokkeum (stir-fried shiitake) == See also ==