Main ingredients 🥩
yangjangpi starch sheetssquidpen shell scallopwhelkshrimpabalonejellyfishpork loinwood ear mushroomscarrotonionchivesgreen oniongarlicgingersoy sauceoyster saucemustard powdervinegar
Yeo Kyung-ok's Seafood Yangjangpi
A premium Chinese-style dish featuring a variety of fresh seafood and vegetables stir-fried with a smoky aroma, served with a sharp mustard sauce that delivers a bold kick.
🙋 Recommended for
- ⭐ Those who want to prepare an elegant Chinese-style meal at home for special occasions or when hosting guests
- ⭐ People who enjoy the rich combination of abundant seafood and a bold, tangy-sweet-spicy mustard sauce
Ingredients needed 🛒3 servings
- Yangjangpi (bunpi) 1 sheet
- Squid 1/2 piece
- Scallop 1 piece
- Clam 2 pieces
- Shrimp 4 pieces
- Abalone 1 piece
- Jellyfish 50g
- Pork loin 100g
- Wood ear mushroom 4 slices
- Carrot 1/3 piece
- Onion 1/2 piece
- Chives a little
- Green onion 1/2 stalk
- Garlic 2 cloves
- Ginger a little
- Cooking oil 3 tablespoons
- Soy sauce 1 tablespoon
- Toasted sesame oil 2 tablespoons
- Oyster sauce 1 tablespoon
- Mustard powder 2 tablespoons
- Hot water 2 tablespoons
- Vinegar 3 tablespoons
- Sugar 3 tablespoons
- Salt 1 teaspoon
Recipe 🍳
- Pour hot water over the mustard powder and mix well. Let it ferment in a warm place to develop a robust, less bitter flavor.
- After fermentation, add vinegar, sugar, and salt to the mustard mixture and blend thoroughly to create a pungent mustard sauce.
- Boil the yangjangpi (bunpi) until transparent, rinse under cold water, squeeze out excess moisture, then marinate with soy sauce and toasted sesame oil.
- Score the squid, and slice the clam, scallop, shrimp, and abalone thinly.
- Blanch the prepared seafood briefly in boiling water with a pinch of salt, then cool in cold water and drain thoroughly.
- Slice the pork loin, onion, carrot, and wood ear mushrooms. Cut the chives into bite-sized lengths.
- Heat cooking oil in a pan, sauté sliced green onion, garlic, and ginger until fragrant, then add the pork and stir-fry.
- Once the pork is cooked through, add soy sauce, onion, carrot, and wood ear mushrooms, stir-frying further. Then add oyster sauce and chives, quickly stir-frying to finish.
- Arrange the blanched seafood and jellyfish neatly around the edge of the plate. Place the marinated yangjangpi and stir-fried meat and vegetables in the center, and serve with the mustard sauce on the side.
- Mix mustard powder with hot water, let it ferment in a warm, sealed container, then blend in vinegar, sugar, and salt to make the sauce.
- Boil the yangjangpi, rinse under cold water, squeeze dry, and marinate with soy sauce and toasted sesame oil.
- Blanch the cleaned seafood briefly in boiling water, cool down, and arrange attractively on the plate.
- Sauté green onion and garlic in a pan to release fragrance, then add pork, vegetables, and seasonings, stir-frying quickly over high heat.
- Place the yangjangpi and stir-fried ingredients in the center of the plate and drizzle with mustard sauce to finish.
Cooking tips 💡
- Mustard must be mixed with hot water and fermented in a warm, sealed environment to eliminate bitterness and enhance its sharp, vibrant flavor.
- Pre-mixing the boiled yangjangpi with toasted sesame oil prevents sticking and helps maintain its chewy texture throughout.
- Avoid overcooking seafood—blanch briefly in boiling water and cool immediately to preserve a firm, bouncy texture.
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