Main ingredients 🥩
eggcarrotcucumbergreen onionjellyfishshrimpsquidglass noodlespowdered mustardsesame oilonionporkoyster sauce
Lee Yeon-bok's Yangjangpi
A hearty Korean-Chinese yangjangpi made by tossing leftover vegetables and meat in a spicy mustard sauce.
🙋 Recommended for
- ⭐ Those looking for an impressive and abundant dish for housewarmings or home parties
- ⭐ Those who want to deliciously use up various leftover vegetables in the fridge
Ingredients needed 🛒3 servings
- 1 egg (for egg garnish)
- 1/3 carrot
- 1/3 cucumber
- 1/2 green onion
- some jellyfish
- some cooked shrimp
- 1/2 squid
- 1 handful soaked glass noodles
- 1-2 tbsp powdered mustard
- 1 tbsp sugar (for sauce) + 1/3 tbsp (for stir-fry)
- some sesame oil
- 1/2 onion
- 100g julienned pork
- 5 tbsp water
- 2 tbsp oyster sauce
Recipe 🍳
- Lightly oil a pan, wipe with a paper towel, then pour in the egg mixture to make a thin egg crepe. Julienne it.
- Julienne the carrot and cucumber, prepare the shredded green onion, then arrange them around the edge of a plate along with the jellyfish and shrimp, matching colors.
- Score the squid, cut into bite-sized pieces, blanch briefly in boiling water, and add to the plate.
- Briefly blanch the soaked glass noodles in boiling water, then drain immediately.
- Mix the blanched noodles with powdered mustard, 1 tbsp sugar, and sesame oil. Toss well and pile in the center of the plate.
- Heat oil in a pan, add the julienned onion, green onion, and pork, and stir-fry over high heat.
- When the meat is half cooked, add 5 tbsp water, 1/3 tbsp sugar, and 2 tbsp oyster sauce. Stir-fry until the sauce reduces and a wok hei aroma develops.
- Place the stir-fried meat and vegetables on top of the noodles in the center of the plate, then garnish with the julienned egg crepe. Serve.
- Make a thin egg crepe, julienne it, and prepare the cucumber and carrot.
- Arrange the vegetables, shrimp, jellyfish, and blanched squid attractively around the edge of a plate.
- Boil the soaked glass noodles, toss with mustard sauce, sugar, and sesame oil, and place in the center.
- Stir-fry onion, green onion, and pork in a pan, then add water, sugar, and oyster sauce, and reduce until dry.
- Top the noodles with the stir-fried mixture and finish with the egg garnish.
Cooking tips 💡
- When stir-frying the meat, adding it together with the vegetables prevents the meat from sticking to the pan due to its viscosity.
- Soak the glass noodles in cold water for enough time beforehand so that they become chewy and tender when briefly blanched.
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