Korean Seafood Rice Bowl (Shrimp Squid Clam Starchy Sauce Bowl)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Haemul deopbap is a Korean seafood rice bowl built on a thick, glossy sauce that starts with garlic stir-fried over high heat before shrimp, squid, and clams are added and tossed together.
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Oyster sauce and soy sauce form the seasoning base - the oyster sauce brings a rounded, caramel-like sweetness and body, while the soy adds depth and color. A cornstarch slurry stirred in at the end transforms the thin pan juices into a glossy, clingy sauce that coats every piece of seafood and, when ladled over rice, seeps downward slowly rather than running off. The key to keeping the seafood tender is to add it last and remove the pan from heat before it overcooks - squid turns rubbery within seconds of going past done, and shrimp loses its snap if left even a moment too long. Clams contribute their natural briny-sweet liquor to the sauce, adding a layer of umami that oyster sauce alone cannot replicate. Browning the garlic first in oil before anything else goes into the pan reduces any raw edge in the flavor and lays a savory, aromatic foundation for the entire dish. The whole process takes about 25 minutes from start to finish, making this one of the more practical weeknight meals in the Korean home kitchen.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Pat 100 g shrimp, 100 g squid, and 100 g clams dry before cooking so they sear instead of steaming.
Slice the squid into moderate pieces so it cooks at about the same speed as the shrimp.
- 2Season
Place 2 bowls of cooked rice in serving bowls while it is still warm.
Loosen the rice lightly with a spoon, since the thick seafood sauce will settle more evenly between the grains.
- 3Control
Heat oil in a pan over medium-high heat, then add the garlic first.
Stir just until the edges turn lightly golden and aromatic, reducing the raw bite without letting the garlic burn.
- 4Season
Raise the heat to high and add the seafood, tossing quickly for about 1 minute.
As soon as the shrimp begins changing color and the clams release their briny juices, move on to seasoning.
- 5Season
Add 2 tablespoons oyster sauce and soy sauce, stirring them into the pan juices.
Toss for only about 30 seconds so the seasoning coats the seafood without making the squid tough or the shrimp dry.
- 6Finish
Stir the 2 tablespoons cornstarch slurry again before adding it, then lower the heat and mix just until the sauce turns glossy.
When it coats a spoon, ladle it over the prepared rice and serve immediately.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Glossy starch sauce locks savory oyster-soy seasoning onto shrimp and squid in this haemul deopbap.
- Finish cue
- Stir the 2 tablespoons cornstarch slurry again before adding it, then lower the heat and mix just until the sauce turns glossy.
- Avoid this
- Stir just until the edges turn lightly golden and aromatic, reducing the raw bite without letting the garlic burn.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 6 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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