Korean Seafood Rice Bowl (Shrimp Squid Clam Starchy Sauce Bowl)
Shrimp, squid, and clams are stir-fried with garlic, then seasoned with oyster sauce and soy sauce before being thickened with a cornstarch slurry. The slurry gives the sauce a glossy sheen and helps it cling to each piece of seafood, so when ladled over rice the sauce gradually seeps downward rather than pooling. Adding the seafood last and cooking briefly keeps each piece plump, while the natural liquor from the clams forms the umami backbone of the sauce. The entire dish comes together in about 25 minutes from start to finish.
Adjust Servings
Instructions
- 1
Clean and prepare all the seafood.
- 2
Stir-fry garlic in oil, then add all the seafood.
- 3
Season with oyster sauce and soy sauce; thicken with cornstarch slurry.
- 4
Serve over steamed rice.
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Nutrition (per serving)
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