Main ingredients
sea cucumberminced porkshrimpshiitake mushroomsbamboo shootsenoki mushroomsbell peppergreen oniongarlicgingerstarchoyster saucesoy saucesesame oil
Hwang Jin-sun's Geumsa Oryong
A high-end Chinese dish where sea cucumber is stuffed with minced pork and shrimp, deep-fried, and served with a vegetable sauce julienned as thin as threads.
Ingredients needed 3 servings
Recipe
Cooking tips
- Over-mixing after adding green onion can release an unpleasant raw onion smell, so gently fold it in at the final stage of making the filling.
- Dusting the inside of the sea cucumber with starch helps absorb moisture and keeps the filling securely attached during cooking.
- Freezing the shaped oryong briefly before frying makes them easier to handle and fry evenly.
- When frying, add the pieces when the oil is properly heated and stir gently to prevent breakage and ensure even cooking.
Recommended for
- Those who want to challenge themselves with an authentic, high-end Chinese master recipe at home.
- Those looking for an elegant main dish for entertaining guests or special occasions.
- Those who wish to enjoy the harmony of tender sea cucumber and shrimp with a chewy exterior and soft interior.
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Yeo Kyung-ok's Seafood Yangjangpi
- Hwang Jin-sun's Daramjwi Ureok
- Lee Yeon-bok's Dongpo Pork
- Striker Chef's Maillard Galbijjim
- Striker Chef Yeong-sik Style Galbi-jjim with Chestnut Puree
- Lee Yeon-bok's Yangjangpi
- IronBagMan's Palbowanja
- Ttukdak Hyung's Dongpo Hangjeong
- Ttukdak Hyung's Pave Potato Steak
- Hwang Jin-sun's Yangjangpi
