This fried rice is built around the combination that matters most: juicy shrimp cooked with both gochujang and chili oil, then folded into hot day-old rice with egg, garlic, vegetables, sesame oil, and green onion. The sauce stays bold and glossy without making the rice wet.
Why Gochujang and Chili Oil Work Together
Gochujang brings fermented sweetness, body, and savory depth, while chili oil adds a cleaner chile aroma and a glossy finish. Cooking most of the sauce with the shrimp first seasons the seafood deeply; adding the remaining sauce near the end keeps the fried rice vivid without soaking the grains.
Korean Gochujang Chili Oil Shrimp Fried Rice (Saeu Bokkeumbap)
Spicy Korean-style shrimp fried rice with gochujang, chili oil, egg, vegetables, garlic, and sesame. Allergens: shellfish, egg, soy, and sesame.
Keep raw shrimp chilled, avoid cross-contamination, cook shrimp until opaque and firm, and refrigerate leftovers within 2 hours.
🛒 Ingredients (Dual Measurements)
- 300 g (10.6 oz) shrimp, peeled and deveined
- 570 g (about 3 cups) cold cooked day-old rice
- 2 large eggs, lightly beaten
- 150 g (about 1 cup) mixed vegetables, such as peas, carrot, and corn
- 75 g (about 1/2 medium) onion, diced
- 30 g (about 2) green onions, sliced
- 15 g (about 3 cloves) garlic, minced
- 15 ml (1 tbsp) neutral cooking oil
- 20 g (about 1 tbsp) gochujang
- 15 ml (1 tbsp) chili oil
- 15 ml (1 tbsp) soy sauce
- 5 ml (1 tsp) toasted sesame oil
- 7 g (1 tsp) honey or sugar
- 3 g (1 tsp) sesame seeds
- 0.5 g (about 1/4 tsp) black pepper
- Kimchi, for serving, optional
Step-by-Step Instructions
Step 1: Mix the gochujang chili oil sauce: Whisk the gochujang, chili oil, soy sauce, honey or sugar, sesame oil, and black pepper until smooth.
Step 2: Stir-fry the shrimp: Heat the neutral oil over medium-high heat. Add garlic and shrimp and cook for about 1 minute. Add roughly two-thirds of the sauce and stir-fry for another 2–3 minutes, until the shrimp are opaque, pink, and glossy. Transfer the shrimp to a plate.
Step 3: Fry the vegetables and rice: Add the onion and mixed vegetables to the same pan and stir-fry for 2 minutes. Add the cold rice, break up every clump, and fry over medium-high to high heat until the grains are hot and separated.
Step 4: Add the eggs and return the shrimp: Push the rice to one side. Pour the eggs into the empty side and scramble until about 80% set. Fold them into the rice, return the shrimp, and add the remaining sauce. Toss quickly so the rice stays dry and evenly seasoned.
Step 5: Finish and serve: Stir-fry for 1–2 minutes over high heat. Turn off the heat and finish with green onions and sesame seeds. Add a few drops of extra chili oil only after tasting. Serve immediately with kimchi or a fried egg if desired.
💡 A Few Useful Swaps
- Shrimp: Use diced chicken thigh or firm tofu, adjusting the cook time as needed.
- Mixed vegetables: Peas and carrots are classic, but zucchini, mushrooms, or bell pepper also work.
- Day-old rice: Fresh rice can work if it is spread on a tray and cooled until the surface is dry.
🍽️ What Goes Well With It
- Serve with Korean smacked cucumber salad for a cool, crisp contrast.
- Add a mild side such as silken tofu and shrimp steamed egg.
❓ Frequently Asked Questions (FAQ)
Q: Why should I use day-old rice?
Cold rice is drier and firmer, so the grains separate in the pan instead of steaming into a soft mass.
Q: Can I make it less spicy?
Yes. Reduce the chili oil first while keeping the gochujang for body and savory flavor. You can add more chili oil at the table.
Q: Why cook the shrimp first?
Removing the shrimp before frying the rice prevents overcooking. The shrimp go back in only for the final toss.
Q: How do I store leftovers?
Cool promptly, refrigerate in an airtight container within 2 hours, and use within 3 days. Reheat until steaming hot throughout.
Serving Tip: Keep extra chili oil at the table instead of adding too much to the pan. That keeps the rice balanced and lets each person control the heat.
🏷️ Recipe Keywords & Dietary Tags: #KoreanShrimpFriedRice #SaeuBokkeumbap #GochujangShrimp #ChiliOilFriedRice #KoreanFriedRice #20MinuteDinner
More recipes to cook next
Creamy Gochujang Salmon Rice Bowl with Tobiko
Rice · 30 min
Oven-Baked Gochujang Meatballs with Asian Pear
Meat · 45 min
Crispy Oven-Baked Honey Gochujang Chicken Wings
Meat · 1 hr 2 min
Silky Korean Gochujang Brown Butter Pasta
Noodles · 30 min
Creamy Gochujang Beef Ragù Pasta (No Roux)
Noodles · 40 min
Seoul Street Golden Butter Kimchi Bokkeumbap: 15-Minute Restaurant-Style Kimchi Fried Rice with Crispy Spam & Golden Runny Egg
Rice · 20 min
