Bokkeum-bap


Bokkeum-bap or fried rice is a Korean dish made by stir-frying bap 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.

Varieties

As an add-on

In Korean restaurants, fried rice is a popular end-of-meal add-on. Diners may say "bap bokka juseyo" after eating main dishes cooked on a tabletop stove, such as dak-galbi or nakji-bokkeum, then cooked rice along with gimgaru 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, beoseot-bokkeum-bap, saeu-bokkeum-bap are some examples. When there isn't the main or special ingredient, the dish is usually called by either just bokkeum-bap or yachae-bokkeum-bap.

By style

fried rice, often called junggukjip bokkeum-bap in South Korea, 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 served with the dish.
Another popular dish, cheolpan-bokkeum-bap is influenced by the style of Japanese teppanyaki. The Japanese word teppan and the Korean word cheolpan are cognates, sharing the same Chinese characters.