@brucebi

Saewoo Bokkeumbap (Shrimp Fried Rice). Almost back to 100%, but did not feel like putting much effort into making a lot of banchan for dinner tonight and I had some leftover rice and other things from this morning’s food prep for work. To make this a little more special, I soaked some dried scallop and shrimp and pulsed it in my mini food processor with some garlic cloves, left over from food prep, to create a seafood floss for extra umami. At the end, I sprinkled some gochugaru on top of my shrimp fried rice. I don’t know if Korean people would do this, but I didn’t want to use chilli crunch (or crisp or whatever we are supposed to call it now 🙄).

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