Korean Seafood Bibimbap (Mixed Rice with Shrimp and Squid)
Shrimp and squid are seared quickly on high heat to retain their springy bite, then placed over rice alongside seasoned spinach and other namul vegetables. The key is brief, intense stir-frying so the seafood releases its juices without turning chewy, and those juices seep into the rice to deepen the overall flavor. A fried egg broken and mixed through the bowl wraps each grain in rich yolk, softening the gochujang heat. Because the seafood already carries natural salinity, less gochujang is needed than in a standard bibimbap to keep the seasoning balanced.
Adjust Servings
Instructions
- 1
Stir-fry shrimp and squid until cooked.
- 2
Prepare the seasoned vegetables.
- 3
Arrange seafood, namul, and a fried egg over the rice.
- 4
Add gochujang and mix everything together.
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Nutrition (per serving)
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