Bokkeum-bap
{{Short description|Korean fried rice dish}}
{{Italic title}}{{Infobox food
| name = Bokkeum-bap
| image = Bokkeum-bap.jpg
| caption =
| alternate_name = Fried rice
| country = Korea
| region =
| national_cuisine = Korean
| creator =
| year =
| mintime =
| maxtime =
| type = Bokkeum (stir-fried dish)
Fried rice
| course =
| served =
| main_ingredient = Bap (cooked rice)
| minor_ingredient =
| variations = Kimchi-bokkeum-bap (kimchi fried rice)
| serving_size = 100 g
| calories =
| protein =
| fat =
| carbohydrate =
| glycemic_index =
| similar_dish = Chāhan, chǎofàn, khao phat, nasi goreng
| other =
}}
{{Infobox Korean name
| title = Korean name
| hangul = {{lang|ko|볶음밥}}
| hanja =
| rr = bokkeum-bap
| mr = pokkŭm-pap
| koreanipa = {{IPA|ko|po.k͈ɯm.bap̚|}}
}}
Bokkeum-bap ({{Korean|hangul=볶음밥}}) or fried rice is a Korean dish made by stir-frying bap (cooked rice) with other ingredients in oil.{{Cite web|url=http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf|title=주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안|last=National Institute of Korean Language|date=30 July 2014|language=ko|access-date=27 February 2017}}
- {{cite press release |date=2014-05-02 |script-title=ko:주요 한식명 로마자 표기 및 표준 번역 확정안 공지 |url=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465 |website=National Institute of Korean Language |language=ko}} 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" ({{lang|ko|밥 볶아 주세요.}} literally "Please fry rice."{{Cite web|url=https://seoulistic.com/korean-food/10-of-seouls-most-famous-and-popular-galbi-restaurants/|title=10 of Seoul's Most Famous and Popular Galbi Restaurants|last=Kim|first=Keith|date=29 March 2012|website=Seoulistic|access-date=26 February 2017}}) 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.
File:Korea-Busan-Haeundae Market-Bokkeumbap-Fried rice-01.jpg|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-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).
File:Kimchi fried rice.jpg|Kimchi fried rice with a fried egg on top
File:Stir-frying bokkeum-bap.jpg|Stir-frying vegetable fried rice in a frying pan
= By style =
Korean Chinese fried rice, often called junggukjip bokkeum-bap ({{lang|ko|중국집 볶음밥}}; "Chinese restaurant fried rice") in South Korea,{{Cite news|url=http://news.mk.co.kr/newsRead.php?year=2016&no=876728|title='중식요리대가' 이연복 셰프, '집에서도 중국집 볶음밥 맛 그대로 재현하는 비법 전격 공개'|date=19 December 2016|work=Maeil Business Newspaper|language=ko|access-date=4 March 2017}} 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 ({{lang|ko|철판 볶음밥}}; "iron griddle fried rice") is influenced by the style of Japanese teppanyaki.{{citation needed|date=March 2017}} The Japanese word teppan ({{lang|ja|鉄板}}; "iron griddle") and the Korean word cheolpan ({{lang|ko|철판}}; "iron griddle") are cognates, sharing the same Chinese characters.
Iron griddle fried rice.jpg|Iron griddle fried rice
See also
{{portal|Food}}
References
{{reflist|30em}}
{{Korean food and drink}}
{{Rice dishes}}