Rice Dishes

Seafood Fried Rice with Water Dropwort Gochujang

Name: Seafood Fried Rice with Water Dropwort Gochujang
Prep time: 70 min
Cook time: 25 min
Total time: 95 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 100 g Rice; 5 g Asparagus; 10 g King oyster mushroom; 40 g Egg; 20 g Octopus; 20 g Shrimp meat; 15 g Baby octopus (jukkumi); 25 g Cooking oil; 20 g Korean radish; 10 g Burdock root; 5 g Water dropwort (minari); to taste Gochujang (Korean chili paste); a little Sesame oil; 40 g Water

해물볶음밥

Unseasoned fried rice with octopus, shrimp, baby octopus, asparagus, mushroom and scrambled egg, served with a homemade water-dropwort gochujang to mix in as you like. Leaving the rice unseasoned keeps sodium low and lets the seafood shine.

🇰🇷 A twist on Kimchi Bokkeumbap — see the classic kimchi fried rice recipe →

📝 Step-by-Step Instructions

Wash the rice, drain, soak for at least an hour and cook with an equal amount of water.

Seafood Fried Rice with Water Dropwort Gochujang — step 1

Dice the asparagus and mushroom small, and finely chop the radish, burdock and water dropwort.

Seafood Fried Rice with Water Dropwort Gochujang — step 2

Heat a pan with 10 g of oil over medium heat and scramble the egg.

Seafood Fried Rice with Water Dropwort Gochujang — step 3

Briefly blanch the octopus, shrimp and baby octopus in boiling water and cut small.

Seafood Fried Rice with Water Dropwort Gochujang — step 4

Heat a pan with 15 g of oil over medium heat and stir-fry the rice, then add the seafood and scrambled egg and stir-fry a little longer.

Seafood Fried Rice with Water Dropwort Gochujang — step 5

Simmer the radish and burdock with gochujang, sesame oil and 40 g of water until thin and reduced, turn off the heat and stir in the water dropwort. Serve this gochujang alongside the rice.

Seafood Fried Rice with Water Dropwort Gochujang — step 6

📊 Nutrition Facts (per serving)

493.2Calories (kcal)

26.9 gCarbs

7.28 gProtein

2.99 gFat

681.9 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.