Английская Википедия:Bokkeum
Шаблон:Short description Шаблон:Italic title Шаблон:Infobox food
Шаблон:Infobox Korean name Шаблон:Korean cuisine Bokkeum (Шаблон:Korean) is a category of stir-fried dishes in Korean cuisine.[1]
Etymology
Bokkeum (Шаблон:Lang) is a verbal noun derived from the Korean verb bokkda (Шаблон:Lang), meaning "to cook food or food ingredients with little or a small amount of liquid by stir-frying over heat".[2]
Varieties
There are dry bokkeum varieties and wet (or moist) bokkeum varieties.[3]
Dry
- bokkeum-bap (Шаблон:Lang) – fried rice
- dak-ttongjip (Шаблон:Lang) – stir-fried chicken gizzards
- gamja-chae-bokkeum (Шаблон:Lang) – stir-fried julienned potatoes
- japchae (Шаблон:Lang) – stir-fried glass noodles
- myeolchi-bokkeum (Шаблон:Lang) – stir-fried anchovies
- ojingeo-chae-bokkeum (Шаблон:Lang) – stir-fried dried shredded squid
Wet
- dak-galbi (Шаблон:Lang) – stir-fried chicken
- jeyuk-bokkeum (Шаблон:Lang) – stir-fried pork
- nakji-bokkeum (Шаблон:Lang) – stir-fried long arm octopus
- songi-bokkeum (Шаблон:Lang) – stir-fried matsutake
- tteok-bokki (Шаблон:Lang) – stir-fried rice cakes
- kimchi-bokkeum (Шаблон:Lang) – stir-fried Kimchi
- soseji yachae bokk-eum(소세지야채볶음) - stir fried sausage vegetable
Gallery
-
Aehobak-bokkeum (stir-fried Korean zucchini)
-
Eomuk-bokkeum (stir-fried fishcakes)
-
Goguma-julgi-bokkeum (stir-fried sweet potato stems)
-
Gomjangeo-bokkeum (stir-fried hagfish)
-
Jeyuk-bokkeum (stir-fried pork)
-
Jukkumi-bokkeum (stir-fried webfoot octopus)
-
Maneul-jong-bokkeum (stir-fried garlic scapes)
-
Myeolchi-bokkeum (stir-fried anchovies)
-
Nakji-bokkeum (stir-fried long arm octopus)
-
Ojingeo-bokkeum (stir-fried squid)
-
Pyogo-bokkeum (stir-fried shiitake)
See also
References
