Bokkeum-bap

In Korean restaurants, fried rice is a popular end-of-meal add-on. Diners may say "bap bokka juseyo" (밥 볶아 주세요. literally "Please fry rice."[2]) after eating main dishes cooked on a tabletop stove, such as dak-galbi (spicy stir-fried chicken) or nakji-bokkeum (stir-fried octopus), then cooked rice along with gimgaru (seaweed flakes) and sesame oil will be added directly into the remains of the main dish, stir-fried and scorched.

• 
  Scorching fried rice after eating spicy stir-fried chicken
• 
  Scorching fried rice with the remains of stir-fried hagfish
• 
  A spoon of fried rice made after eating stir-fried octopus

The name of the most prominent ingredient other than cooked rice often appears at the very front of the name of the dish. Kimchi-bokkeum-bap (kimchi fried rice), beoseot-bokkeum-bap (mushroom fried rice), saeu-bokkeum-bap (shrimp fried rice) are some examples. When there isn't the main or special ingredient, the dish is usually called by either just bokkeum-bap (fried rice) or yachae-bokkeum-bap (vegetable fried rice).

• 
  Kimchi fried rice with a fried egg on top
• 
  Mushroom fried rice
• 
  Stir-frying vegetable fried rice in a frying pan

Korean Chinese fried rice, often called junggukjip bokkeum-bap (중국집 볶음밥; "Chinese restaurant fried rice") in South Korea,[3] is characterized by the smoky flavor from the use of wok on high heat, eggs scrambled or fried in the scallion-infused oil, and the jajang sauce (a thick black sauce used in jajangmyeon) served with the dish.

Another popular dish, cheolpan-bokkeum-bap (철판 볶음밥; "iron griddle fried rice") is influenced by the style of Japanese teppanyaki. The Japanese word teppan (鉄板; "iron griddle") and the Korean word cheolpan (철판; "iron griddle") are cognates, sharing the same Chinese characters.

• 
  Korean Chinese fried rice
• 
  Iron griddle fried rice