Bokkeum-bap

Bokkeum-bap

khao phat, nasi goreng

Media: Bokkeum-bap

Korean name
Hangul	볶음밥
Revised Romanization	bokkeum-bap
McCune–Reischauer	pokkŭm-pap
IPA	[po.k͈ɯm.bap̚]

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."^[2]) 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

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 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
• 
  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,^[3] 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.^{[citation needed]} 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

See also

• Chāhan
• Chǎofàn
• Khao phat
• Nasi goreng

References