▶ Tap a timecode to jump to roughly that moment in the video.
1
Clean the seafood thoroughly. Peel and devein the shrimp by removing the shell and the dark intestinal vein from the back, then make shallow slits along the belly to prevent curling during cooking.
2
Season the shrimp and scallops with salt and pepper, then coat evenly with potato starch and set aside.
3
Chop the fermented kimchi into small pieces, aiming for about half a cup.
4
Heat two tablespoons of vegetable oil in a pan and add the minced garlic, diced onion, and chopped green onion. Stir-fry until the ingredients become golden and crispy, leaving about one tablespoon of oil.
5
Add the coated shrimp and scallops to the pan and cook for two to three minutes, flipping halfway through, until the exteriors are slightly crispy and the seafood becomes opaque.
6
Cook the clams and mussels for about three minutes until they open, then remove the opened ones. Reserve the seafood cooking liquid.
7
Add the chopped kimchi to the pan and stir-fry for about one minute, then add the cooked rice and a quarter cup of water.
8
Stir in the gochujang and soy sauce, mixing until well combined and the rice is evenly coated.
9
Arrange the cooked seafood and reserved seafood liquid on top of the rice. Cover the pan and cook over medium heat for one minute to form a slightly crispy layer on the bottom.
10
Drizzle about two teaspoons of sesame oil over the fried rice and sprinkle with sesame seeds.
11
For the wasabi dipping sauce, mix one tablespoon of wasabi powder with about half a tablespoon of water until well combined.
12
Serve the seafood kimchi fried rice immediately while hot, with the wasabi dipping sauce on the side.
PrimedTableBETA
