Modu Recipes

Striker Chef's Mapo Scallops

A high-end dish featuring pan-seared scallops with a spicy and numbing mapo sauce.

🙋 Recommended for

  • ⭐ Those looking for a unique, upscale drinking snack that pairs well with soju or somaek.
  • ⭐ Anyone wanting tips on achieving a crispy exterior and tender interior for scallops.

Ingredients needed 🛒2 servings

  • 4-5 scallops
  • 1/2 chicken breast
  • 1/2 green onion
  • 3 cloves garlic
  • 1/2 knob ginger
  • 3 stalks chives
  • 1 handful minari
  • 1 tbsp sugar
  • 1/2 tbsp seasoned soy sauce (or regular soy sauce)
  • 1/2 tbsp oyster sauce
  • 1 tbsp mirin
  • pinch of salt
  • 1/2 cup water
  • pinch of potato starch
  • 1 tbsp fine gochugaru
  • pinch of Sichuan pepper (huajiao)
  • 1/2 tbsp doubanjiang
  • pinch of Vietnamese chili
  • 1 tbsp sesame oil
  • cooking oil as needed

Recipe 🍳

  1. Finely chop the green onion. Slice the garlic and ginger thinly to prepare the aromatics.
  2. Separate the chives and minari into leaves (for garnish) and stems (for stir-frying). Cut both into bite-sized pieces.
  3. Dice the chicken breast into large chunks for a good texture.
  4. Mix sugar, soy sauce, oyster sauce, mirin, a pinch of salt, and 1/2 cup water to make the sauce. Dilute potato starch in water to make a slurry.
  5. Heat a generous amount of cooking oil in a pan until lightly smoking. Place scallops with the wide side down and sear until golden on both sides. Remove and set aside.
  6. In the same pan, add chicken breast, green onion, garlic, and ginger. Stir-fry to release fragrance.
  7. Add gochugaru, doubanjiang, Vietnamese chili, and Sichuan pepper. Stir-fry over low heat until the oil turns red and fragrant.
  8. Pour in the prepared sauce and bring to a boil over high heat. Add minari stems and thicken with the potato starch slurry.
  9. Add the seared scallops and gently toss to coat them lightly with the sauce.
  10. Turn off the heat. Drizzle with sesame oil, then mix in minari leaves and chives. Serve.
  1. Cut vegetables and chicken breast. Prepare sauce and starch slurry.
  2. Sear scallops in hot oil until golden on both sides. Set aside.
  3. In the same pan, stir-fry chicken, aromatics, and seasonings. Add sauce and bring to a boil.
  4. Add minari stems and thicken with slurry.
  5. Add scallops and toss. Turn off heat, add sesame oil and remaining vegetables. Serve.

Cooking tips 💡

  • Sear scallops over high heat briefly to avoid overcooking; they should remain tender.
  • After adding gochugaru and doubanjiang, stir-fry gently over low heat to prevent burning and extract flavor.

Shop ingredients on Coupang(Ad)

scallopschicken breastgreen oniongarlicgingerchivesminari (water dropwort)sugarsoy sauceoyster saucemirinsaltpotato starchgochugaru (Korean chili powder)Sichuan pepper (huajiao)doubanjiang (fermented chili bean paste)Vietnamese chilisesame oilcooking oil
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