| Bokkeum | |
|---|---|
Kkomjangeo bokkeum, made with Inshore hagfish |
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| Korean name | |
| Hangul | 볶음 |
| Hanja | none |
| Revised Romanization | bokkeum |
| McCune–Reischauer | pokkŭm |
Bokkeum is a generic term to refer to a Korean dish made by stir-frying ingredients in a sauce. According to Korean dictionaries, the verb form of bokkeum, "bokkda" (볶다) means "cooking dried ingredients over heat." However, bokkeum not only refers to dishes made by stir-frying ingredients to a dry state, but also indicates dishes with a thick sauce after cooking. The former is called geonyeol bokkeum (건열볶음 dry stir-fried dishes) and the latter is called seupyeol bokkeum (습열볶음, watery stir-fried dishes) by the literal meaning in Korean.[1]
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