Korean · Dinner
Korean Seafood Rice with Chili Sauce
Korean seafood fried rice with shrimp and squid seared in a wok with garlic, gochujang and gochugaru, then tossed with day-old rice, scallion and sesame oil. Finished with a fried egg on top and toasted sesame seeds, delivering savoury-sweet heat.
$6
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
582Calories
40.8gProtein
21.5gFat
60.5gCarbs
6.4gSugar
3.5gFiber
1520mgSodium
486mgChol
4.6gSat Fat
720mgPotassium
115mgCalcium
4.8mgIron
2.4mcgVitamin B12
9.2mgVitamin C
gluten-free-adaptable
protein-rich
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the shrimp and squid dry with paper towels; mince the garlic and thinly slice the scallion. Set aside.
2
Sear
Heat vegetable oil in a wok over high heat. Add garlic, cook 30 seconds until fragrant, then add shrimp and squid. Sear 2–3 minutes, stirring once, until shrimp turns opaque pink and squid curls.
3
Build
Push seafood to one side, add cold rice to the empty space, and fry 2 minutes over high heat, breaking up clumps, until grains separate and crisp. Stir in gochujang, gochugaru and soy sauce, tossing 2 minutes until every grain is coated and sauce clings. Remove from heat, drizzle sesame oil through rice, scatter half the scallion.
4
Fry
In a separate pan, fry the egg in oil over medium heat 2–3 minutes until whites are set and yolk center jiggles.
5
Plate
Spoon rice into a bowl, top with fried egg, scatter remaining scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g shrimp, peeled and deveined
- 2.2 oz60g squid
- 2 cup370g cooked white rice, day-old and chilled
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 22 eggs
- 1/2 tsp1/2 tsp toasted sesame seeds
