Bokkeum (Korean: 볶음) is a category of stir-fried dishes in Korean cuisine. Bokkeum (볶음) is a verbal noun derived from the Korean verb bokkda (볶다), meaning...

Bokkeum-bap (Korean: 볶음밥) or fried rice is a Korean dish made by stir-frying bap (cooked rice) with other ingredients in oil. The name of the most prominent...

Buldak Ramen (Korean: 불닭볶음면, romanized: buldak-bokkeum-myeon, lit. 'fire chicken stir-fried noodles') is a South Korean brand of instant noodle, produced...

Nakji-bokkeum (낙지볶음) or stir-fried octopus is a popular dish in Korea that is relatively recent, with origins dating back only two centuries and first...

Kimchi fried rice or kimchi-bokkeum-bap (김치볶음밥) is a variety of bokkeum-bap ("fried rice"), a popular dish in South Korea. Kimchi fried rice is made primarily...

Dak-bokkeum-tang (Korean: 닭볶음탕), dak-dori-tang (닭도리탕), or braised spicy chicken is a traditional Korean dish made by boiling chunks of chicken with vegetables...

Bokkeum (볶음) is a dish stir-fried with sauce. Kimchi bokkeum (김치볶음) – Stir-fried kimchi, often with pork (similar to jeyook bokkeum). Jeyook bokkeum (제육볶음)...

alcoholic drinks). The dish can also be called dak-ttongjip-bokkeum (닭똥집볶음), as it is a bokkeum (stir-fried dish). Dak-ttongjip (닭똥집) is a vernacular term...

Taegu is a popular side dish in Hawaii related to Korean ojingeo-chae-bokkeum. It was perhaps introduced to Hawaii by the Koreans in the early 1900s....

Ojingeo-chae-bokkeum (오징어채볶음) is a bokkeum (stir-fried dish) made with dried shredded squid—called ojingeo-chae in Korean— and gochujang-based sauce....