Sheet-Pan Hoe Dupbap
Korean seafood rice bowl with crispy gochujang-glazed squid and shrimp, served over warm rice with cucumber and seaweed. Ready in 25 minutes on one sheet pan.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Cook rice according to package directions. While rice cooks, pat squid and shrimp dry with paper towels.
Step 2
Whisk together gochujang, honey, soy sauce, and sesame oil until smooth and fully combined.
Step 3
Heat 2 tbsp oil in a large skillet over high heat until the surface shimmers, about 1 minute.
Step 4
Toss squid and shrimp with the gochujang glaze, then spread on the hot skillet in a single layer.
Step 5
Cook without stirring for 2 minutes until edges char and curl slightly, then toss and cook 1 minute more until shrimp turns opaque.
Step 6
Divide warm rice between bowls, top with glazed seafood, cucumber slices, and a sprinkle of seaweed and sesame seeds.
Tools you’ll need
- rice cooker or pot
- 12-inch stainless steel or cast iron skillet
- paper towels
- small bowl
- whisk
- wooden spoon
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