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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