Bokkeum-bap () or fried rice is a Korean cuisine 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.
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).
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 a
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 , sharing the same Chinese characters.
See also
