Easy Korean Seafood Fried Rice Recipe (Bokkeumbap)
Easy Korean Seafood Fried Rice (Haemul Bokkeumbap) – Better Than Takeout
👨🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
https://tysoonkorea.blogspot.com/2026/07/easy-korean-seafood-fried-rice-recipe.html
What Is Korean Seafood Fried Rice?
Haemul Bokkeumbap (해물볶음밥) is Korean-style seafood fried rice made with cooked rice, mixed seafood, egg, green onion, garlic, and simple savory seasonings.
This recipe uses a mixture of small shrimp, squid, mussel meat, and clam meat. The seafood is briefly blanched before stir-frying, which helps remove excess moisture and allows the ingredients to cook quickly in the pan.
Unlike fried rice covered with a heavy sauce, this version uses only a small amount of oyster sauce, sesame oil, garlic, and cooking wine, allowing the natural flavor of the seafood to remain noticeable.
Cold cooked rice works particularly well because the grains are firmer and easier to separate during stir-frying.
The entire dish can be prepared in about 30 minutes, making it useful for a quick lunch, dinner, or a delicious way to use leftover rice.
This is a simple one-pan meal that combines rice, seafood, vegetables, and egg.
The mixed seafood provides several different flavors and textures without requiring separate seafood dishes.
Green onion and garlic create the aromatic base.
Sesame oil adds a nutty Korean flavor, while oyster sauce provides enough savory seasoning without overwhelming the seafood.
The recipe also works well with leftover refrigerated rice, so it is an easy way to turn a small amount of cooked rice into a complete meal.
Ingredients
Main Ingredients
- Cold cooked rice — 200 g
- Mixed seafood — 120 g
- Water — 500 ml
- Cooking oil — 2 tsp
- Sesame oil — 1 tsp
- Minced garlic — 1/2 tsp
- Green onion — 50 g
- Cooking wine — 1 tsp
- Egg — 1
- Oyster sauce — 1 tsp
- Sesame seeds — 1/2 tsp
Mixed Seafood
The seafood mixture can include:
- Small shrimp
- Squid
- Mussel meat
- Clam meat
How to Make Korean Seafood Fried Rice
Step 1. Prepare the Seafood, Green Onion, and Egg
Thaw 120 g mixed seafood completely if frozen.
Rinse the seafood and drain it.
Thinly slice 50 g green onion.
Crack 1 egg into a small bowl and beat thoroughly.
Have the cold cooked rice and seasonings ready before you begin stir-frying.
Step 2. Briefly Blanch the Seafood
Bring 500 ml water to a boil.
Add the mixed seafood.
Blanch for approximately 20 seconds.
Immediately transfer the seafood to a strainer and drain thoroughly.
Do not leave it sitting in water after blanching.
Why Blanch the Seafood First?
Frozen mixed seafood can release a considerable amount of liquid when it is placed directly into a frying pan.
That moisture can lower the temperature of the pan and make the rice wet rather than properly stir-fried.
Brief blanching also gives the seafood a head start on cooking.
Because it will be cooked again in the frying pan, only about 20 seconds of blanching is needed.
Drain it very well before moving to the next step.
Step 3. Make the Green Onion and Garlic Base
Heat a frying pan over medium heat.
Add:
- 2 tsp cooking oil
- 1 tsp sesame oil
Add the sliced green onion and 1/2 tsp minced garlic.
Stir-fry for approximately 30–40 seconds until fragrant.
Avoid burning the garlic.
This aromatic oil becomes the flavor base for the seafood and rice.
Why Stir-Fry Green Onion First?
Green onion releases its aroma into the hot oil.
This technique creates a simple aromatic base before the main ingredients are added.
Garlic adds another savory layer, while sesame oil contributes its distinctive nutty aroma.
Because both garlic and green onion can burn, they need only a short 30–40 second stir-fry.
Step 4. Stir-Fry the Seafood
Add the drained seafood to the pan.
Add 1 tsp cooking wine.
Stir-fry for approximately 1 minute, or until the seafood is fully cooked.
Keep the ingredients moving so that the small pieces of seafood cook evenly.
Avoid prolonged cooking because squid and shrimp can become tough when overcooked.
Why Add Cooking Wine?
Cooking wine complements the seafood and adds another layer of flavor.
Only 1 tsp is required.
Because the amount is small, it does not dominate the dish.
Add it while the seafood is cooking so it mixes with the green onion, garlic, and seafood juices.
Step 5. Scramble the Egg
Push the seafood toward one side of the frying pan.
Pour the beaten egg into the empty side.
Allow it to begin setting, then gently scramble it.
Cook the egg until approximately 70% done.
At this point, it should still be slightly soft.
It will finish cooking after the rice is added.
Why Cook the Egg Only 70%?
The egg remains in the hot pan while the rice and oyster sauce are added.
If it is completely cooked beforehand, it can become dry by the time the fried rice is finished.
Cooking it to approximately 70% allows the egg to finish cooking together with the rice while maintaining a softer texture.
Step 6. Add the Rice and Oyster Sauce
Add:
- 200 g cold cooked rice
- 1 tsp oyster sauce
Break apart any clumps of rice with your spatula.
Stir-fry everything together until the rice, seafood, egg, and seasoning are evenly combined.
Continue cooking until the rice is thoroughly hot.
Transfer to a serving plate.
Sprinkle with 1/2 tsp sesame seeds.
Serve immediately.
▶️ Watch how to make this recipe step by step
Why Use Cold Cooked Rice?
Cold cooked rice is one of the easiest ways to improve fried-rice texture.
After refrigeration, the grains become firmer and contain less surface moisture than freshly cooked hot rice.
This makes them easier to separate in the frying pan.
Instead of becoming soft or clumping together, the grains are more likely to remain distinct while absorbing the aromatic oil and oyster sauce.
Leftover refrigerated rice is therefore particularly useful for this recipe.
Can You Use Freshly Cooked Rice?
Yes.
Freshly cooked rice can be used, but allow it to cool completely first.
Spread the cooked rice over a wide plate or tray so steam can escape more quickly.
Using steaming-hot rice directly from the rice cooker can make fried rice softer and stickier.
The goal is not necessarily to use day-old rice—it is to use rice that is cool enough and dry enough to stir-fry properly.
How to Keep Seafood Fried Rice from Becoming Watery
Moisture control is particularly important because this recipe contains several types of seafood.
First, thaw frozen seafood completely.
Second, drain it after rinsing.
After the 20-second blanch, drain it thoroughly again.
Use cold rather than steaming-hot rice.
Finally, cook the seafood before adding the rice.
These steps help prevent excess seafood liquid from accumulating in the pan.
Why Use Both Cooking Oil and Sesame Oil?
Cooking oil provides the main frying medium.
Sesame oil contributes aroma and a nutty flavor associated with many Korean dishes.
Using both allows the recipe to benefit from sesame oil without relying on it as the only frying fat.
The recipe uses:
- 2 tsp cooking oil
- 1 tsp sesame oil
This provides enough oil to stir-fry the ingredients while keeping the dish relatively light.
Why Use Oyster Sauce?
Oyster sauce provides concentrated savory flavor and slight sweetness.
Only 1 tsp is needed for 200 g cooked rice and 120 g seafood.
The small amount seasons the fried rice without covering the flavor of the shrimp, squid, mussels, and clams.
Taste before adding additional seasoning.
How to Cook Mixed Seafood Without Making It Tough
Mixed seafood can be challenging because the ingredients do not all have exactly the same cooking time.
This recipe handles that by using relatively small pieces and very short cooking stages.
The seafood is first blanched for about 20 seconds.
It is then stir-fried for approximately 1 minute.
After that, it remains in the pan only long enough to combine with the egg and rice.
Avoid extending the seafood cooking time unnecessarily, especially when the mixture contains squid and small shrimp.
What Seafood Can You Use?
You do not need to use exactly four types of seafood.
The original combination includes:
- Shrimp
- Squid
- Mussel meat
- Clam meat
But the recipe also works with only one or two seafood varieties.
Shrimp alone makes a simple version.
Squid provides a pleasantly chewy texture.
Scallops can also be used when available.
Choose seafood according to availability and budget.
Ingredient Substitutions
Mixed Seafood → Shrimp
Use shrimp alone when mixed seafood is unavailable.
Small or medium shrimp work particularly well.
Mixed Seafood → Squid
Squid can be used by itself.
Cut it into small bite-sized pieces and avoid overcooking.
Mixed Seafood → Scallops
Small scallops are another option.
Adjust the cooking time according to their size.
Oyster Sauce → Fish Sauce
Fish sauce can provide savory seafood flavor when oyster sauce is unavailable.
Because fish sauce is generally thinner and can be saltier, add it gradually and taste.
Cooking Wine → Mirin
Mirin can replace the cooking wine.
It will add slightly more sweetness.
Cooking Wine → White Wine
A small amount of dry white wine can also be used.
Green Onion → Chives
Chives can provide a mild onion flavor.
Green Onion → Leek
Finely sliced leek can also be used.
Shopping Tips
Choosing Mixed Seafood
Frozen mixed-seafood packages are convenient because they provide several seafood varieties in a small quantity.
Check the package for shrimp, squid, mussels, and clams.
Avoid packages with excessive ice buildup when possible.
Choosing Shrimp
If using shrimp separately, peeled small or medium shrimp are convenient for fried rice.
Choosing Squid
Pre-cleaned squid saves preparation time.
Frozen squid is fine as long as it is completely thawed and drained.
Choosing Green Onion
Choose fresh green onions with firm white sections and fresh green tops.
Choosing Oyster Sauce
Different brands vary in sweetness and saltiness.
Start with the recipe amount and taste before adding more.
Choosing Sesame Oil
Use toasted sesame oil for the characteristic nutty aroma.
Because its flavor is strong, only a small amount is needed.
Vegetable Additions
The basic recipe is intentionally simple, but vegetables can easily be added.
Good choices include:
- Diced carrot
- Green peas
- Corn
- Diced bell pepper
- Zucchini
- Mushrooms
Cut additional vegetables into small pieces so they cook quickly.
For firm vegetables such as carrots, stir-fry them before adding the seafood.
Avoid adding too many watery vegetables because excess moisture can affect the fried-rice texture.
How to Make It Less Oily
The original recipe uses 2 tsp cooking oil plus 1 tsp sesame oil.
For a slightly lighter version, reduce the cooking oil to approximately 1½ tsp.
Keep the sesame oil because it provides much of the dish's characteristic aroma.
A good nonstick pan can make reducing the oil easier.
What to Serve with Korean Seafood Fried Rice
Haemul Bokkeumbap is already a complete meal, but it pairs well with simple Korean side dishes.
Try serving it with:
- Kimchi
- Kkakdugi
- Seasoned cucumber
- Seasoned spinach
- Bean sprout soup
- Egg soup
- Pickled vegetables
A light Korean soup is particularly useful because the fried rice itself is savory and filling.
Storage
Allow leftover fried rice to cool before transferring it to an airtight container.
Refrigerate promptly.
For the best seafood quality and rice texture, consume within 1 day.
Reheat thoroughly in a frying pan over medium heat.
Stir frequently so the rice heats evenly.
Because the recipe contains mixed seafood, avoid repeatedly reheating the same portion.
Freezing is not recommended for this particular recipe if maintaining the best seafood texture is the priority.
FAQ
Q1. What Is Haemul Bokkeumbap?
Haemul Bokkeumbap is Korean seafood fried rice made with cooked rice, mixed seafood, egg, aromatics, and savory seasonings.
Q2. Can I Use Freshly Cooked Rice?
Yes.
Allow it to cool completely before stir-frying for a better texture.
Q3. Can I Use Frozen Seafood?
Yes.
Thaw it completely, rinse it, blanch briefly, and drain thoroughly before stir-frying.
Q4. Do I Need Four Types of Seafood?
No.
You can use shrimp, squid, scallops, or another preferred seafood individually.
Q5. Why Do You Blanch the Seafood First?
Brief blanching helps prepare the seafood for quick stir-frying and can reduce the amount of liquid it releases into the fried rice.
Q6. How Long Should I Blanch the Seafood?
Approximately 20 seconds in boiling water.
It will continue cooking in the frying pan.
Q7. Can I Add Vegetables?
Yes.
Carrot, peas, corn, bell pepper, zucchini, or mushrooms work well.
Q8. Can I Use Less Oil?
Yes.
Reduce the cooking oil to approximately 1½ tsp.
Q9. Why Is My Fried Rice Wet?
Common causes include wet seafood, hot freshly cooked rice, overcrowding the pan, or adding watery vegetables.
Drain the seafood thoroughly and use cooled rice.
Q10. Can I Make This Without Oyster Sauce?
Yes.
A small amount of fish sauce can be used, but add it gradually because its saltiness differs from oyster sauce.
Cooking Tips
Use cold cooked rice whenever possible.
Thaw frozen seafood completely.
Drain the seafood thoroughly before and after blanching.
Blanch mixed seafood for only about 20 seconds.
Do not overcook squid or shrimp.
Stir-fry green onion and garlic for 30–40 seconds to create the aromatic base.
Cook the egg to approximately 70% before adding the rice.
Break apart rice clumps while stir-frying.
Add oyster sauce gradually if using a particularly salty brand.
Keep additional vegetables small and avoid adding too many watery ingredients.
Serve immediately for the best texture.
Refrigerate leftovers promptly and consume within 1 day.
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1. Easy Korean Shrimp Fried Rice with Egg Soup
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