Main ingredients 🥩
ricesquidshrimpshiitake mushroomonionzucchini pumpkinbamboo shootcarrotgreen chili pepperscallionsoy saucerice wineoyster sauce
Park Eun-young's Sichuan Tangbap
A clear broth with a subtle, spicy heat from green chili peppers, characteristic of Sichuan-style tangbap
🙋 Recommended for
- ⭐ Those looking to refresh with a bold, spicy broth on a hot day
- ⭐ People who prefer a hearty meal enjoyed with rice, rather than just noodles
Ingredients needed 🛒2 servings
- rice 2 bowls
- squid 1/2 large
- medium shrimp 4~5 pieces
- shiitake mushroom 1 piece
- onion 1/2 medium
- zucchini pumpkin a little
- bamboo shoot a little
- carrot a little
- green chili pepper 1~2 pieces
- scallion 1/2 bunch
- vegetable oil 3 tablespoons
- soy sauce 1 tablespoon
- rice wine 1 tablespoon
- water as needed
- oyster sauce 1 tablespoon
- salt a little
- pepper a little
- sesame oil a little
Recipe 🍳
- Cut squid, shiitake mushroom, onion, zucchini pumpkin, bamboo shoot, and carrot into thin strips; chop scallion and green chili pepper finely.
- Heat vegetable oil in a pan and stir-fry scallion and chili pepper first to release their aroma.
- Add soy sauce and rice wine to enhance the flavor, then add the pre-cut seafood and remaining vegetables, and stir-fry over high heat.
- Do not pour all the water at once—add it in 2–3 portions while stir-frying to gradually build a rich, concentrated broth.
- Season with oyster sauce, salt, and pepper, then bring the broth to a gentle boil. Add the finely chopped green chili pepper to boost the spicy, refreshing kick.
- Finally, drizzle with sesame oil, transfer to a serving bowl, and serve alongside rice.
- Prepare all ingredients by cutting them into thin strips.
- Stir-fry scallion and chili pepper in a pan to develop aroma, then add seafood and vegetables and stir-fry together.
- Add water in 2–3 portions while cooking to create a rich, deep broth.
- Season with oyster sauce and salt, then finish with sesame oil and serve with rice.
Cooking tips 💡
- Adding all the water at once can make the broth taste flat, so adding it gradually during stir-frying allows the ingredients' flavors to fully infuse.
- Oyster sauce enhances the overall savory richness and also adds an appetizing color to the broth.
You might also like
YouTubeYeo Kyung-rae's Chinese-style Mixed Rice
A traditional Chinese mixed rice packed with fresh seafood and vegetables for a hearty, satisfying meal.
SquidAbaloneDried shiitake mushroomsBamboo shootsBroccoli
Seafood dishMain courseHearty meal
YouTubeLee Yeon-bok's Sichuan Yu Xiang Eggplant
Chef Lee Yeon-bok's signature dish that won a complete victory in a local Sichuan cooking competition: a spicy, sour, and sweet Sichuan-style yu xiang eggplant.
eggplant찌개용 두부ground porkgreen oniongarlic
Sichuan-style dishChinese-stylefried dish
YouTubeTtukdak Hyung's Clam Bibimbap
A hearty bowl of clam bibimbap featuring fresh clams, green onions, and chives tossed in a spicy sauce and generously piled over rice.
clamssteamed clamssoy saucered pepper powderminced garlic
one-bowl mealrice thiefhome cooking
YouTubeTtukdak Hyung's Tomato Swirl Omelet Rice
A harmonious blend of a tender, half-cooked swirl omelet, artfully shaped with chopsticks, and a rich, tangy-sweet homemade tomato garlic sauce.
RiceGreen onionCarrotBaconOnion
BrunchUnique DishHome Party
YouTubeBaek Jong-won's Cockle Bibimbap
A restaurant-style bibimbap made by mixing chewy cockles with a thick, secret sauce packed with chives, green onions, and chili peppers, generously served over rice.
CocklesChivesGreen onionGreen chili pepperSoy sauce
home mealuses canned foodone-bowl meal
YouTubeBaek Jong-won's Creamy Omelette Rice
A tender omelette wraps creamy fried rice, finished with a small cut to let warm sauce cascade over the top for a showstopping presentation.
eggflourketchupdark soy sauceonion
super easyhome mealcreaminess