Korean Seafood Rice Bowl (Shrimp Squid Clam Starchy Sauce Bowl)

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.

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.

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.

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.

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.

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.