FRIED RICE · Easy · 20 min
Saewoo Bokkeumbap — Shrimp Fried Rice
By Bokki Curator
Ocean fried rice that must stay dry — shrimp seared 60 sec per side, rice separate.
TL;DR
Ocean fried rice that must stay dry — shrimp seared 60 sec per side, rice separate.
Prep 10 minCook 10 minServes 2
Ingredients
- 2 cups day-old rice
- 12 shrimp dry-patted
- 1/2 onion, 30g peas, 1 tsp garlic
- 1 Tbsp soy, pepper, 1 tsp sesame oil
- 1 Tbsp dashima powder (optional)
Steps
- Sear shrimp 60 sec per side, remove.
- Stir-fry onion/peas 2 min, add rice, soy, pepper 2 min.
- Return shrimp last.
Tips
- Wet shrimp = steamed rice failure.
What you'll need
Pantry searches on Amazon — we do not invent prices or pick a single “best” brand.
- Toasted sesame oilFinish japchae, gimbap, and tteokbokki off the heat.
- Dried anchovies and kelpThe stock behind tteokbokki and many stews. Gut large anchovies before simmering.
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More Korean food
Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.
- bulgogi.ai — recipes & BBQ directory →Marinades, cuts, and a USA Korean BBQ map.
- tteokbokki.ai — street rice cakes →School-cart sauce, rose, mala, and tteok types.
- Classic and rose tteokbokki →Bokki variations start from the street-cart sauce, then fork.