Bokkeum
Korean stir-fried dish
Bokkeum (__) is a type of Korean dish that involves stir-frying ingredients. It is a popular cooking method in Korea, used to prepare a variety of dishes that can include vegetables, meat, seafood, or noodles. The term "bokkeum" refers to the technique of stir-frying, which is a quick cooking method that involves frying ingredients in a small amount of oil over high heat.
Preparation[edit | edit source]
Bokkeum dishes are typically prepared by first heating oil in a pan or wok. Ingredients are then added and stir-fried until they are cooked through. Common ingredients used in bokkeum include garlic, onions, carrots, and bell peppers. The dish is often seasoned with soy sauce, gochujang (Korean chili paste), or doenjang (fermented soybean paste) to enhance the flavor.
Variations[edit | edit source]
There are many variations of bokkeum, each featuring different main ingredients:
- Ojingeo-bokkeum (_____) - A spicy stir-fried dish made with squid and vegetables, seasoned with gochujang.
- Dak-galbi (___) - A popular dish made with marinated chicken, vegetables, and rice cakes, stir-fried together.
- Kimchi-bokkeum (____) - Stir-fried kimchi, often with added pork or tofu.
- Jeyuk-bokkeum (____) - A spicy stir-fried pork dish, commonly served with rice.
Cultural Significance[edit | edit source]
Bokkeum is a versatile cooking method that reflects the adaptability and resourcefulness of Korean cuisine. It allows for the use of various ingredients, making it a practical choice for home cooks. The technique is also popular in Korean street food, where vendors often prepare bokkeum dishes quickly for customers.
Serving[edit | edit source]
Bokkeum dishes are typically served as a main course or as part of a larger meal. They are often accompanied by banchan, which are small side dishes that complement the main dish. Rice is a common accompaniment, helping to balance the flavors and provide a satisfying meal.
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Contributors: Prab R. Tumpati, MD
