Korean Seafood Fried Rice
Quick answer
Mixed seafood including shrimp, squid, and mussel meat is stir-fried together on high heat until a smoky wok char develops.
What makes this special
- Haemul bokkeumbap delivers a smoky wok char from high-heat tossing of shrimp, squid, and mussels.
- Shrimp, squid, and mussels wok-tossed together on high heat for a char-edged smoky note
- Cold rice dropped onto half-set egg gives each grain a thin coating
Key ingredients
Core cooking flow
- 1 Loosen 2 bowls of cold cooked rice with your hand or a spatula before cooking.
- 2 Cut 100 g shrimp and 80 g squid into bite-size pieces, and dice 0.3 carrot small.
- 3 Heat the pan well over high heat, then add a thin layer of oil and the seafood.
Mixed seafood including shrimp, squid, and mussel meat is stir-fried together on high heat until a smoky wok char develops. Day-old cold rice works best because its lower moisture content lets the grains separate cleanly in the pan, and seasoning with soy sauce and oyster sauce layers additional depth on top of the seafood's own brininess. Cracking the eggs into the pan first and immediately tossing the rice on top coats each grain in a thin shell of egg, yielding a lightly crisp exterior. Sesame oil is drizzled only after the heat is off so its fragrance stays intact.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Loosen 2 bowls of cold cooked rice with your hand or a spatula before cooking.
Pat the shrimp, squid, and mussel meat dry so they sear quickly instead of making the pan watery.
- 2Heat
Cut 100 g shrimp and 80 g squid into bite-size pieces, and dice 0.3 carrot small.
Keeping the pieces similar in size helps the seafood and carrot cook evenly during the fast stir-fry.
- 3Control
Heat the pan well over high heat, then add a thin layer of oil and the seafood.
Stir-fry for about 1 minute, just until the surfaces turn opaque and the seafood smell becomes clean.
- 4Heat
Add the carrot and stir-fry for 30 seconds, then crack or pour in 2 beaten eggs on one side of the pan.
When the eggs are half set, immediately add the rice on top.
- 5Season
Press and toss the rice so the half-set egg coats the grains in a thin layer.
Add 2 teaspoons soy sauce and 1 teaspoon oyster sauce, then stir-fry for about 2 minutes.
- 6Finish
When the rice looks separate and dry, with a light toasted aroma from the pan, turn off the heat.
Drizzle 1 teaspoon sesame oil, toss briefly so the fragrance stays fresh, and serve right away.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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