bokkeum

Bokkeum, written 볶음 in Korean, is a cooking technique and category of dishes prepared by stir-frying ingredients quickly in a small amount of oil over high heat. The term bokkeum literally means to fry or sauté, and it functions as a general method rather than a single recipe. Common ingredients include thinly sliced beef or chicken, seafood, and a variety of vegetables, often finished with a glaze or sauce such as soy-based, gochujang, or garlicky blends.

Technique and process: To make a bokkeum, cooks prepare ingredients in uniform sizes, heat a wide pan or wok until very hot, add oil, and sear proteins to develop color before adding vegetables. Aromatics like garlic, ginger, and green onions are used, and sauces are reduced briefly to coat ingredients. Maintaining high heat and constant motion helps preserve texture and brightness.

Common dishes and variations: Bokkeum covers many recipes, including ojingeo bokkeum (spicy stir-fried squid), dak bokkeum (stir-fried chicken), kimchi bokkeum, bulgogi bokkeum (stir-fried beef), and dubu bokkeum (stir-fried tofu). Regional or household versions vary in spice levels and sauces, ranging from soy- or sesame-based to gochujang- or gochugaru-driven glazes.

Context and serving: Bokkeum is a staple technique in Korean home cooking and restaurant menus, often served with rice and banchan. It contrasts with frying in batter or deep-frying and with stews, emphasizing quick cooking and retaining texture and color.