Pom (dish) used as an ingredient in preparing "pom". The main stem or corm is most frequently designated as "pomtajer" or "pongtaya" (lit. the tajer/taya for "pom"). The first published description of "pom" comes from the "Encyclopedie van Nederlandsch West-Indië" (1914–1917) which describes the dish as follows: ‘the big tajer, of which the stalk grows above the earth, is grated and treated with the juice of bitter oranges, afterwards with chicken or fish, made into a pie, which dish is known as "pom".’ The basic preparation method is sautéed chicken pieces between two layers of raw, grated "pomtajer", mixed with citrus juice
Bokkeum-bap oil will be added directly into the remains of the main dish, stir-fried and scorched. 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). Korean Chinese fried rice, often called "junggukjip bokkeum-bap" (; "Chinese restaurant fried rice") in South Korea, is characterized by the smoky flavor from