Bokkeum

Bokkeum is a category of stir-fried dishes in Korean cuisine.

Etymology
Bokkeum (볶음) is a verbal noun derived from the Korean verb bokkda (볶다), meaning "to cook food or food ingredients with little or a small amount of liquid by stir-frying over heat".

Varieties
There are dry bokkeum varieties and wet (or moist) bokkeum varieties.

Dry

 * bokkeum-bap (볶음밥) – fried rice
 * dak-ttongjip (닭똥집) – stir-fried chicken gizzards
 * gamja-chae-bokkeum (감자채볶음) – stir-fried julienned potatoes
 * japchae (잡채) – stir-fried glass noodles
 * myeolchi-bokkeum (멸치볶음) – stir-fried anchovies
 * ojingeo-chae-bokkeum (오징어채볶음) – stir-fried dried shredded squid

Wet

 * dak-galbi (닭갈비) – stir-fried chicken
 * jeyuk-bokkeum (제육볶음) – stir-fried pork
 * nakji-bokkeum (낙지볶음) – stir-fried long arm octopus
 * songi-bokkeum (송이볶음) – stir-fried matsutake
 * tteok-bokki (떡볶이) – stir-fried rice cakes
 * kimchi-bokkeum (김치볶음) – stir-fried Kimchi
 * soseji yachae bokk-eum(소세지야채볶음) - stir fried sausage vegetable