Best 2 Korean Saewoo Bokkeumbap Shrimp Fried Rice Recipes
Indulge in the vibrant flavors of Korean cuisine with our irresistible Saewoo Bokkeumbap, a culinary masterpiece that combines succulent shrimp, fluffy rice, and an array of colorful vegetables. This delectable dish, also known as shrimp fried rice, offers a symphony of textures and a burst of umami that will tantalize your taste buds. Join us on a culinary journey as we unveil the secrets behind this beloved Korean staple and present you with a collection of mouthwatering recipes that cater to every palate.
**Recipes Featured:**
* **Classic Saewoo Bokkeumbap:** Experience the authentic flavors of traditional Korean shrimp fried rice with this classic recipe. Learn how to perfectly cook the shrimp, season the rice with savory ingredients, and incorporate a medley of vegetables for a vibrant and flavorful dish.
* **Kimchi Saewoo Bokkeumbap:** Add a spicy kick to your shrimp fried rice with this kimchi variation. Discover how to incorporate the tangy and spicy flavors of kimchi into your rice, creating a harmonious balance between heat and savory goodness.
* **Vegetable Saewoo Bokkeumbap:** For a vegetarian twist on this Korean classic, try our vegetable Saewoo Bokkeumbap. This recipe showcases a symphony of colorful vegetables, each contributing its unique flavor and texture to the dish. Enjoy a lighter yet equally satisfying shrimp-less version of this beloved Korean staple.
* **Seafood Saewoo Bokkeumbap:** Elevate your shrimp fried rice to new heights with our seafood-packed recipe. Discover how to incorporate an assortment of seafood, including squid, mussels, and clams, to create a seafood extravaganza that will delight your senses.
* **Bulgogi Saewoo Bokkeumbap:** Combine the best of two Korean favorites with our Bulgogi Saewoo Bokkeumbap. Learn how to prepare tender and flavorful bulgogi, then incorporate it into your shrimp fried rice for a smoky, savory, and irresistibly delicious dish.
KOREAN SAEWOO BOKKEUMBAP (SHRIMP FRIED RICE)
Ever since we lost our good friend Mr.Cuckoo (the name brand of our rice cooker) a few months ago, we never have any leftover rice (which is ideal for fried rice) because our new one makes exactly four servings. And since my futile attempts at fixing Mr.Cuckoo had reached its end, the missus had to make new rice and let it cool for a few hours. Enjoy this fried rice with kimchi and other Korean side dishes.
Provided by mykoreaneats
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat and cook and stir carrot and green bell pepper until slightly softened, about 5 minutes; stir shrimp, onion, corn, and garlic into carrot mixture. Cook and stir until shrimp turn pink and are no longer translucent, 5 more minutes. Pour off any liquid. Turn heat to low and let mixture simmer.
- Heat 1 tablespoon olive oil in a separate skillet over medium heat; pour 2 beaten eggs into hot oil and scramble the eggs until firm and no longer runny, 2 to 3 minutes. Mix scrambled eggs lightly into shrimp and vegetables.
- Stir rice, oyster sauce, soy sauce, 1 tablespoon butter, and salt into shrimp mixture, tossing until rice is thoroughly combined with shrimp and vegetables and coated with sauce.
- Heat 1 teaspoon butter in a small nonstick skillet over medium heat until butter stops foaming; break 1 of the 4 remaining eggs into the hot butter. Cover skillet and let egg cook until the bottom is slightly browned, the yolk is runny, and the top of the white is slightly firm, about 3 minutes. Set egg aside. Repeat with remaining 3 eggs.
- Serve shrimp fried rice topped with fried eggs. For a nice presentation, fill a bowl with 1/4 of the fried rice, press lightly to compact, and turn fried rice out onto a serving plate in a dome shape; top with a fried egg. Repeat with remaining rice and eggs.
Nutrition Facts : Calories 552.8 calories, Carbohydrate 61.2 g, Cholesterol 375.2 mg, Fat 22.8 g, Fiber 2.9 g, Protein 26.4 g, SaturatedFat 6.5 g, Sodium 1209.4 mg, Sugar 4.7 g
KOREAN SAEWOO BOKKEUMBAP (SHRIMP FRIED RICE)
Steps:
- 1.In a skillet or non-stick frying pan, heat 1 tbsp olive oil and stir fry the "hard" vegetables first--diced bell peppers and carrots, 5 minutes. Next add the diced onions, corn, and shrimp to the pan, another 5 minutes. If there is excess water/liquid, discard carefully and set aside on lowest heat setting. Optional: Cooking each ingredient separately (pepper, carrot / garlic, onion / shrimp) to ensure that they cook consistently is perfectly fine, but it will add another 5~10 minutes to your cooking time. 2. In another pan or skillet, scramble 2 eggs in generous amount of oil. When finished, add eggs to the main skillet with other ingredients. Optional: Prepare 4 sunny-side up eggs for the topping/garnish. 3. On low heat, add cooled rice, butter, soy sauce and oyster sauce and mix thoroughly with spoon (wooden works best). Make sure to coat sauce on rice and rest of ingredients well; this will take a few minutes and some hand/wrist strength from continuous mixing. 4. Plate the fried rice topped with a sunny-side up egg. If wanting a semi-round shape (see pic above), stuff fried rice in a round bowl pressing down firmly. Set the bowl upside down on a plate; the fried rice should sit upright in a round shape. Enjoy with kimchi and other banchan (side dishes). *Some people like to stir fry the ingredients separately because they cook at different times. For fried rice, this can be skipped since the main point is to get them slightly tender; this means cooking the harder veggies (carrots) first and adding the softer ones (onions) later. This will save you valuable minutes in cooking time and the hassle of washing unnecessary, extra dishes.
Tips:
- Fresh and succulent shrimp: Ensure your shrimp is fresh and of good quality, as this will greatly enhance the flavor of your dish. If using frozen shrimp, thaw it completely before cooking.
- Perfectly cooked rice: Day-old rice is ideal for fried rice, as it has a slightly drier texture that prevents it from becoming mushy during cooking.
- Use a large skillet or wok: This will allow you to spread the rice out evenly, ensuring that it cooks evenly and doesn't clump together.
- High heat: When cooking the rice and vegetables, use high heat to quickly sear them and retain their texture. This will prevent them from becoming soggy.
- Add the vegetables toward the end: The vegetables should be cooked just until tender-crisp, so add them to the skillet toward the end of the cooking process.
- Season to taste: Don't be afraid to adjust the seasonings to your liking. Add more salt, pepper, soy sauce, or gochujang paste if desired.
- Garnish and serve immediately: Once the fried rice is cooked, garnish it with green onions, sesame seeds, and a drizzle of sesame oil. Serve immediately for the best flavor and texture.
Conclusion:
Saewoo bokkeumbap, or Korean shrimp fried rice, is a delectable dish that combines the flavors of savory shrimp, aromatic vegetables, and fluffy rice. It's a versatile dish that can be enjoyed as a main course, side dish, or even a midnight snack. With its vibrant colors, delightful textures, and irresistible taste, this Korean classic is sure to satisfy your cravings and become a favorite in your household. So next time you're looking for a quick and flavorful meal, give this recipe a try - you won't be disappointed!
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