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Hwang Jin-sun's Jeongabok | 모두의 레시피

Modu Recipes
Hwang Jin-sun
Hwang Jin-sun's Jeongabok

Hwang Jin-sun's Jeongabok

Name: Hwang Jin-sun's Jeongabok
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 3 abalones; 2 dried sea cucumbers; 2 wild pine mushrooms; 1 cuttlefish; 2 conch (or whelk); 4 scallop meats; 8 medium shrimp; 3 asparagus spears; 2 baby bok choy; 2 shiitake mushrooms; 0.5 bamboo shoot; 0.5 bell pepper; 1 tbsp soy sauce; 1.5 tbsp oyster sauce; 1 tsp chicken powder; 1 egg white (from 1 egg); some cornstarch; 2 tbsp chili oil; 3 tbsp scallion oil; some salt; some MSG; some Chinese cooking wine (or soju)

A luxurious, nourishing Chinese dish that generously uses precious seafood and wild pine mushrooms, enhanced with two sauces for depth of flavor.

🙋 Recommended for

⭐ Those who want to serve a top-tier Chinese nourishing dish to parents or guests on special occasions.
⭐ Those eager to master the classic Chinese techniques of oil-blanching and stir-frying with two distinct sauces.

45 min Difficulty Very hard Meat & mains

Main ingredients 🥩

abalonesea cucumberwild pine mushroomsshrimpcuttlefishconchscallopasparagusbaby bok choyshiitake mushroomsbamboo shootsoyster saucechili oil

Tags 🏷️

nutritious dish holiday food entertaining guests

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Source: YouTubeMaeil Jinjin

Detailed recipeQuick recipe

Ingredients needed 🛒4 servings

3 abalones

Shop ingredients on Coupang(Ad)

abalone sea cucumber wild pine mushrooms shrimp cuttlefish conch scallop asparagus baby bok choy shiitake mushrooms bamboo shoots oyster sauce chili oil

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IronBagMan's Jeongabok

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2 dried sea cucumbers

2 wild pine mushrooms

1 cuttlefish

2 conch (or whelk)

4 scallop meats

8 medium shrimp

3 asparagus spears

2 baby bok choy

2 shiitake mushrooms

0.5 bamboo shoot

0.5 bell pepper

1 tbsp soy sauce

1.5 tbsp oyster sauce

1 tsp chicken powder

1 egg white (from 1 egg)

some cornstarch

2 tbsp chili oil

3 tbsp scallion oil

some salt

some MSG

some Chinese cooking wine (or soju)

Recipe 🍳

Cut the bamboo shoot, shiitake mushrooms, bell pepper, and baby bok choy into large, flat pieces.
Steam the scallops and remove the meat; score and slice the conch, abalone, dried sea cucumber, and cuttlefish into bite-sized pieces.
Gently rinse any dirt from the wild pine mushrooms and slice them thickly. Remove the tails from the medium shrimp.
Season the shrimp lightly with salt, MSG, a tiny splash of cooking wine, and the egg white. Mix well, then coat with a little scallion oil as a base seasoning.
Place the seasoned shrimp in low-temperature oil and gradually raise the heat to cook them gently until just tender, then remove.
Heat chili oil in a wok, add the prepared seafood and vegetables, and stir-fry quickly over high heat before any moisture is released.
Season with soy sauce, cooking wine, oyster sauce, pepper, and broth. Adjust seasoning, then thicken with a cornstarch slurry to create a glossy, thick sauce. Spread this main mixture on the bottom of a serving plate.
In a clean wok, combine scallion oil, cooking wine, and broth. Season with chicken powder, salt, and MSG. Bring to a boil, then add asparagus and pine mushrooms.
Add the pre-cooked shrimp and simmer briefly. Thicken with cornstarch slurry and finish with a drizzle of scallion oil to create a smooth, white sauce (the 'hat' dish).
Generously spoon the white sauce mixture over the main seafood layer and serve.

Slice and prepare all seafood, vegetables, and wild pine mushrooms. Marinate the shrimp with egg white.
Gently cook the shrimp in oil. Stir-fry the remaining seafood and vegetables with chili oil and oyster sauce, then arrange on a plate.
Simmer the mushrooms, asparagus, and shrimp in a clear broth, thicken with cornstarch, and pour over the stir-fried base.

Cooking tips 💡

Coating the shrimp with egg white and slowly cooking them at a low temperature yields the exceptionally tender texture characteristic of traditional Chinese cooking.
Seafood and pine mushrooms become tough and lose their flavor if cooked too long, so work quickly over high heat and mind the timing carefully.

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