Main ingredients 🥩
yangjangpiporkcucumbercarrotdried sea cucumbereggsquidshrimpjellyfishoniongreen bell pepperscallionwood ear mushroom
Park Eun-young's Yangjangpi Japchae
A special Chinese-style dish featuring colorful fresh vegetables and seafood with a tangy, spicy homemade mustard sauce
🙋 Recommended for
- ⭐ Those looking for an impressive and generous menu for housewarming parties, holidays, or home gatherings
- ⭐ People wanting a refreshing, sweet-and-sour taste with a bold spicy kick to stimulate their appetite
Ingredients needed 🛒3 servings
- yangjangpi 2 sheets
- pork 150g
- cucumber 1/2
- carrot 1/3
- soaked dried sea cucumber 1 piece
- egg 1
- squid 1/2
- cocktail shrimp 10 pieces
- jellyfish 50g
- onion 1/2
- green bell pepper 1/2
- red bell pepper 1/2
- scallion 1 bunch
- wood ear mushroom 3 pieces
- mustard powder 3 tablespoons
- hot water 3 tablespoons
- water 5 tablespoons
- soy sauce 2 tablespoons
- vinegar 8 tablespoons
- sugar 3 tablespoons
- salt a pinch
- sesame oil 2 tablespoons
- oyster sauce 2 tablespoons
- vegetable oil as needed
Recipe 🍳
- Mix mustard powder with hot water and let it ferment in a warm place. Then combine with water, soy sauce, vinegar, sugar, and salt to make the homemade mustard sauce.
- Cut cucumber, carrot, soaked dried sea cucumber, and egg omelet into uniform thin strips.
- Score the inside of squid with a grid pattern, then cut into strips. Blanch shrimp and jellyfish in boiling water, rinse under cold water, and drain well.
- Arrange the prepared garnish ingredients around the edge of a large plate, creating a symmetrical and colorful layout.
- Slice onion, bell peppers, and wood ear mushrooms. Cut scallions into 4cm lengths.
- Boil yangjangpi until transparent, rinse under cold water, squeeze out excess moisture, tear into bite-sized pieces, and toss lightly with sesame oil and a small amount of mustard sauce.
- Heat oil in a pan, stir-fry sliced pork until browned, add soy sauce for flavor, then add onion, bell peppers, and wood ear mushrooms. Season generously with salt and oyster sauce while stir-frying.
- Just before turning off the heat, add scallions and gently mix to finish the stir-fried meat and vegetable mixture.
- Place the seasoned yangjangpi in the center of the prepared plate, top with the stir-fried meat and vegetable mixture, and serve with extra mustard sauce on the side.
- Mix fermented mustard powder with water, vinegar, soy sauce, sugar, and salt to make the sauce.
- Cut cucumber, carrot, egg omelet, dried sea cucumber, blanched squid, and shrimp into strips and arrange them symmetrically around the edge of the plate.
- Boil yangjangpi until translucent, rinse under cold water, squeeze dry, tear into pieces, and lightly toss with sesame oil and sauce. Place in the center of the plate.
- Stir-fry sliced pork and vegetables with oyster sauce, then add scallions and finish. Place the mixture on top of the yangjangpi.
Cooking tips 💡
- Since yangjangpi is eaten together with the other ingredients, season the stir-fried meat and vegetables slightly stronger (saltier) to balance the overall flavor.
- Mustard powder must be mixed with hot water and allowed to ferment briefly to fully develop its characteristic sharp spiciness and aroma.
- Apply mustard sauce more generously on the seafood garnish area to effectively neutralize any fishy odor.
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