Bokkeum-bap

Bokkeum-bap (볶음밥) or fried rice is a Korean dish made by stir-frying bap (cooked rice) with other ingredients in oil.[1] 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
Alternative namesFried rice
TypeBokkeum (stir-fried dish)
Fried rice
Place of originKorea
Associated national cuisineKorean cuisine
Main ingredientsBap (cooked rice)
VariationsKimchi-bokkeum-bap (kimchi fried rice)
Similar dishesChāhan, chǎofàn, khao phat, nasi goreng
Korean name
Hangul
볶음밥
Revised Romanizationbokkeum-bap
McCune–Reischauerpokkŭm-pap
IPA[po.k͈ɯm.bap̚]

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.

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 isn't the main or special ingredient, the dish is usually called by either just bokkeum-bap (fried rice) or yachae-bokkeum-bap (vegetable fried rice).

  • Kimchi fried rice with a fried egg on top
  • Mushroom fried rice
  • 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. The Japanese word teppan (鉄板; "iron griddle") and the Korean word cheolpan (철판; "iron griddle") are cognates, sharing the same Chinese characters.

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See also

References
  1. National Institute of Korean Language (30 July 2014). "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" (PDF) (in Korean). Retrieved 27 February 2017. Lay summary – National Institute of Korean Language.
  2. Kim, Keith (29 March 2012). "10 of Seoul's Most Famous and Popular Galbi Restaurants". Seoulistic. Retrieved 26 February 2017.
  3. "'중식요리대가' 이연복 셰프, '집에서도 중국집 볶음밥 맛 그대로 재현하는 비법 전격 공개'". Maeil Business Newspaper (in Korean). 19 December 2016. Retrieved 4 March 2017.
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