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.

Watery

• Gari bokkeum (가리볶음), made with scallop
  Scallop
  A scallop is a marine bivalve mollusk of the family Pectinidae. Scallops are a cosmopolitan family, found in all of the world's oceans. Many scallops are highly prized as a food source...
  
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• Gan bokkeum (간볶음), made with beef or pork liver
• Nakji bokkeum (낙지볶음), made with small octopus
• Ojingeo bokkeum (오징어볶음), made with squid
• Songi bokkeum (송이볶음), made with matsutake
  Matsutake
  Matsutake is the common name for a highly sought after mycorrhizal mushroom that grows in Asia, Europe, and North America...
  
  
• Ueong bokkeum (우엉볶음), made with greater burdock
  Greater burdock
  Greater burdock, Edible burdock, or Lappa Burdock is a biennial plant of the Arctium genus in the Asteraceae family, cultivated in gardens for its root used as a vegetable.-Description:...
  
  
• Jeyuk bokkeum (제육볶음), a hot and spicy pork dish

Dry

• Myeongtae bokkeum (명태볶음), made with Alaskan pollock
• Jaban bokkeum (자반볶음), made with salted mackerel
• Gochujang bokkeum (고추장볶음), made with meat and gochujang
  Gochujang
  Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard...
  
  
• Myeolchi bokkeum (멸치볶음), made with dried small anchovies
• Saeu bokkeum (새우볶음), made with shrimps
• Jogaesal bokkeum (조갯살볶음), made with clams' fresh
• Ojingeochae bokkeum
  Ojingeochae bokkeum
  Ojingeochae bokkeum is a Korean dish made by stir-frying dried shredded squid in a sauce based on gochujang and sugar or corn syrup. The ojingeo in the dish's name refers to squid while bokkeum means "stir-fried". It is eaten as banchan when having a meal with a bowl of cooked rice...
  
   (오징어채볶음), made with dried shredded squid
  Dried shredded squid
  Dried shredded squid is a dried, seasoned, seafood product commonly found in coastal Asian countries and Hawai'i, made from squid or cuttlefish. The snack is also referred to as shredded squid, dried seasoned squid, prepared rolled squid or sun dried squid, and dried shredded cuttlefish...
  
  
• Jwichichae bokkeum (쥐치채), made with dried shredded Stephanolepis cirrhifer