Korean Seafood Fried Rice
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.
Adjust Servings
Instructions
- 1
Cut shrimp and squid into bite-sized pieces.
- 2
Stir-fry seafood quickly on high heat with oil.
- 3
Add carrot, then add beaten eggs.
- 4
Add rice, soy sauce, oyster sauce and stir-fry on high heat.
- 5
Finish with sesame oil.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Stir-Fried Octopus Fried Rice
Baby octopus is tossed with rice over high heat in a gochujang-and-red-pepper-flake sauce for a bold, spicy fried rice. The sauce coats each grain with a vibrant red glaze, and the octopus adds a springy, chewy bite throughout. Cleaning the octopus with flour before rinsing removes any sliminess, and a fast cook on high heat keeps the tentacles from toughening. Green onion and sesame oil go in at the very end for a fragrant finish.
Korean Fish Cake Fried Rice
Eomuk bokkeumbap is a Korean fried rice made with diced fish cake, carrot, egg, and soy sauce - a dish built for the days when the pantry holds just the basics. The fish cake develops a lightly crisp edge when stir-fried in oil, releasing its mild, briny savoriness into the rice. Egg is scrambled on one side of the pan before being folded into the rice, adding richness without complicating the flavor. Soy sauce seasons the grains while a drizzle of sesame oil at the end gives the whole dish a glossy, nutty finish. Green onion tossed in just before plating contributes a fresh bite. The entire preparation takes about ten minutes from start to finish, making it one of the quickest rice dishes to pull together when no shopping trip is possible. It works well as a simple lunch or an after-school snack for children.
Korean Tomato Egg Fried Rice
Eggs are scrambled first and set aside, then tomatoes are stir-fried in the same pan until their juices burst and coat the wok. Day-old or freshly cooked rice goes in next, tossed at high heat so the grains absorb the tomato's sweet-tart moisture while staying individually distinct. The scrambled egg is folded back in at the end, distributing soft, fluffy curds throughout the fried rice. Rooted in the Chinese classic of tomato and egg, this version turns those familiar flavors into a satisfying one-bowl fried rice.
Korean Spicy Baby Octopus Fried Rice
Webfoot octopus is rubbed with salt to remove slime, cut into bite-sized pieces, and seared fast over high heat - three minutes at most - to keep its signature springy chew. The gochujang-based sauce, spiked with chili flakes, soy sauce, sugar, and garlic, hits hard with spice and umami before the rice goes in and absorbs the deep-red seasoning. A finishing touch of sesame oil adds fragrance, and melted cheese on top is a popular way to soften the heat. The oceanic intensity of the octopus gives this fried rice a character that ground meat or vegetables simply cannot replicate.
Korean Seafood Tempura (Korean Deep-Fried Seafood)
Haemul-twigim is a Korean assorted seafood tempura platter of shrimp, squid, and clams coated in a light cold-water batter and deep-fried until crisp. Each type of seafood requires different prep: shrimp get their back tendons snipped to prevent curling, and squid are scored to stop them from shrinking in hot oil. The cold-water batter produces a thin, delicate coating that highlights the seafood's own flavors rather than burying them. Frying briefly at 170 degrees keeps the interiors from turning rubbery, and the platter is typically served with soy dipping sauce or salt alongside tteokbokki and fish cake soup.
Korean Seafood Hot Pot (Shrimp, Squid & Crab Spicy Pot)
Haemul jeongol is a seafood hot pot loaded with shrimp, Manila clams, squid, and a whole blue crab, all simmered together in a kelp stock seasoned with gochujang and gochugaru. Each type of seafood contributes its own character - the clams release their liquor, the crab sweetens the broth, the squid adds chew, and the shrimp bring a clean bite. Tofu and zucchini round out the pot. Served bubbling in a wide vessel at the table, it is a communal dish built for sharing.