Saewoo Bokumbop is a popular shrimp fried rice dish that widely available in Korean/Chinese restaurants everywhere. It’s a common restaurant or home prepared dish during lunch or dinner that is quite simple but yet a fulfilling meal. It’s a fairly easy dish to prepare/cook and there are various combinations of ingredients that can be included along with shrimp. Usually, small-sized shrimps are sautéed along with chopped onions and green peas in a mixture of steamed rice, mixed with scrambled eggs and chopped green onions.
At restaurants, saewoo bokumbop is usually served with miso-typed soups, typically Cham pong or egg-drop based soups.
Recommended restaurant in New Jersey: Mandarin, The Great Wall of China
Recommended restaurant in New York: Sam Won Gahk
Recipe Ingredients (Yield: 2 Servings)
- 2 cup of cooked rice
- 20 - 25 small shrimp, peeled and de-veined
- 1/4 onion
- 1/2 cup of cooked green peas (frozen peas work perfectly)
- 2 roots of green onion
- 1-2 egg(s), scrambled
- 2-3 tbsp vegetable oil or butter
- 3-4 tbsp soy sauce
- 1 tsp sesame oil
- Salt and black pepper to taste
Cooking Directions
- Cook rice as directed in a rice cooker or in a pot.
- Dice and mince green onions, onions, and garlic.
- In a frying pan, sauté onion and frozen peas (defrost in microwave first) in butter or vegetable oil. Set aside.
- Sauté shrimps with garlic in butter or vegetable oil. When lightly brown, add vegetable mixture and cook for additional 1-2 minutes.
- Add cooked rice to mixture.
- In another small frying pan, scramble 1-2 egg(s) and add to mixture as well.
- Add salt and pepper to meet taste.
- Add soy sauce (amount dependent on preference), salt and black pepper to meet taste.
- Mix all ingredients well and simmer for an additional minute.
- Serve on plate and enjoy.
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