Yeo Kyung-ok's Seafood Pepper Japchae

Name: Yeo Kyung-ok's Seafood Pepper Japchae
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: green bell pepper 1 piece; red bell pepper 1 piece; onion 1/2 piece; dried shiitake mushroom 2 pieces; shrimp appropriate amount; squid appropriate amount; clam meat appropriate amount; chili oil 2 tablespoons; rice wine 1 tablespoon; soy sauce 1/2 tablespoon; oyster sauce 1 tablespoon; sesame oil a little

A refreshing gochujang stir-fry made with plenty of shrimp, squid, and abalone instead of meat, stir-fried with crisp bell peppers and seasoned with chili oil for a savory, smoky flavor.

🙋 Recommended for

⭐ Those who prefer light, clean, seafood-centered dishes instead of meat
⭐ People looking for an impressive Chinese main course to serve guests at gatherings or special occasions
⭐ Fans of spicy chili oil aroma and satisfyingly crunchy vegetable textures

15 min Difficulty Normal Meat & mains

Main ingredients 🥩

green bell pepperred bell pepperonionshiitake mushroomsshrimpsquidpen shell scallopchili oilrice winesoy sauceoyster sauce

Tags 🏷️

Chinese-style entertaining smoky flavor

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

green bell pepper 1 piece
red bell pepper 1 piece
onion 1/2 piece
dried shiitake mushroom 2 pieces
shrimp appropriate amount
squid appropriate amount
clam meat appropriate amount
chili oil 2 tablespoons
rice wine 1 tablespoon
soy sauce 1/2 tablespoon
oyster sauce 1 tablespoon
sesame oil a little

Recipe 🍳

Cut green and red bell peppers in half, remove seeds, and slice into uniform strips.
For dried shiitake mushrooms, slice and squeeze out moisture thoroughly with your hands to prevent water from forming during stir-frying.
Slice clam meat thinly, and for squid, make close cuts on the inner side of the body before slicing thinly.
If shrimp are large, split them along the back and flatten slightly.
Heat chili oil in a pan, add sliced onions, and stir-fry over high heat until aroma rises.
Once onion aroma spreads, add shrimp, squid, and abalone together with 1 tablespoon rice wine and 1/2 tablespoon soy sauce to eliminate fishy odor and stir-fry.
When seafood is more than half cooked and becomes translucent, add bell peppers and dried shiitake mushrooms, then add 1 tablespoon oyster sauce and stir-fry quickly over high heat.
Stir briefly to preserve the crisp texture of bell peppers, then turn off heat and finish by adding a touch more chili oil or sesame oil.

Chop green and red bell peppers, onion, mushrooms, and various seafood into thin strips.
Heat chili oil in a pan, add onions and seafood, and stir-fry with rice wine and soy sauce.
Once seafood is cooked, add bell peppers, mushrooms, and oyster sauce, and quickly stir-fry over high heat to finish.

Cooking tips 💡

Vegetables and seafood must be stir-fried over high heat to prevent moisture buildup and achieve proper smokiness.
Do not overheat bell peppers, as they lose their color and crisp texture; add them last and stir-fry briefly.
Serve with steamed flower buns for an elegant Chinese-style meal experience.

Shop ingredients on Coupang(Ad)

green bell pepper red bell pepper onion shiitake mushrooms shrimp squid pen shell scallop chili oil rice wine soy sauce oyster sauce

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