Lee Yeon-bok's Eohyang Donggo

Name: Lee Yeon-bok's Eohyang Donggo
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 300g shrimp; Dried shiitake mushrooms (rehydrated) or fresh shiitake mushrooms, as needed; 1/2 red bell pepper; 1/2 green bell pepper; 1/2 green onion; Water chestnuts, a little; Canned bamboo shoots, a little; Peas, a little; 4 tbsp chili oil; 1/2 tbsp soy sauce; 1/2 tbsp doubanjiang; 3.5 tbsp oyster sauce (including a little for the batter); 1 tbsp sugar; Egg white, about 1 tbsp; Starch powder, as needed; 500ml water

A signature Chinese dish featuring steamed shiitake mushroom and shrimp balls, not fried, served with a sweet and spicy special eohyang sauce.

🙋 Recommended for

⭐ Those who want to recreate a luxurious signature dish from a famous Chinese restaurant at home
⭐ Those who want a premium Chinese menu that is not fried, easy on the stomach, and deeply savory

30 min Difficulty Normal Meat & mains

Main ingredients 🥩

ShrimpShiitake mushroomsRed bell pepperGreen bell pepperGreen onionPeasWater chestnutsBamboo shootsChili oilSoy sauceDoubanjiangOyster sauceEgg whiteStarch powder

Tags 🏷️

Signature menu Chinese cuisine Premium dish Guest entertaining

Detailed recipeQuick recipe

Ingredients needed 🛒3 servings

300g shrimp
Dried shiitake mushrooms (rehydrated) or fresh shiitake mushrooms, as needed
1/2 red bell pepper
1/2 green bell pepper
1/2 green onion
Water chestnuts, a little
Canned bamboo shoots, a little
Peas, a little
4 tbsp chili oil
1/2 tbsp soy sauce
1/2 tbsp doubanjiang
3.5 tbsp oyster sauce (including a little for the batter)
1 tbsp sugar
Egg white, about 1 tbsp
Starch powder, as needed
500ml water

Recipe 🍳

Finely chop the bell peppers, green onion, water chestnuts, and bamboo shoots for the sauce, keeping them crunchy.
Gently press the shrimp with the back of a knife to crush, then roughly chop with the knife to maintain a bouncy texture.
Mix the chopped shrimp with a little egg white, 1 tbsp starch powder, and a bit of oyster sauce for umami, then knead until sticky to form the ball dough.
Squeeze the rehydrated shiitake mushrooms dry, dust the inside with starch powder, and firmly attach a round, thick layer of shrimp ball dough onto each mushroom.
Place the prepared shrimp-stuffed mushrooms in a steamer that has been brought to a boil, and steam for about 10-12 minutes until moist and cooked through.
In a pan, heat 4 tbsp chili oil, stir-fry the chopped vegetables, then drizzle 1/2 tbsp soy sauce along the edge of the pan to enhance aroma.
Add 500ml water, 1/2 tbsp doubanjiang, 3 tbsp oyster sauce, and 1 tbsp sugar, and bring the sauce to a boil.
Once the sauce boils, gradually stir in starch slurry (starch 1: water 2) to thicken. Pour the sauce generously over the steamed balls to finish.

Finely chop the bell peppers, green onion, water chestnuts, and bamboo shoots.
Mix chopped shrimp with egg white, starch, and oyster sauce, then knead into a dough.
Dust the inside of squeezed shiitake mushrooms with starch, fill with shrimp dough, and shape into rounds.
Place the balls in a steamer and steam for 10-12 minutes.
Stir-fry vegetables in chili oil, add soy sauce, water, doubanjiang, oyster sauce, and sugar, bring to a boil, thicken with starch slurry, and pour over the balls.

Cooking tips 💡

Crush and chop the shrimp with the back of a knife rather than the blade to preserve the bouncy texture when bitten.
Thoroughly dust the inside of the shiitake mushrooms with starch powder to ensure the shrimp dough adheres well during steaming.
Adding finely chopped water chestnuts and bamboo shoots enhances the characteristic crunchy texture of Chinese cuisine.

Shop ingredients on Coupang(Ad)

Shrimp Shiitake mushrooms Red bell pepper Green bell pepper Green onion Peas Water chestnuts Bamboo shoots Chili oil Soy sauce Doubanjiang Oyster sauce Egg white Starch powder

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