Modu Recipes

Yeo Kyung-rae's Sichuan-style Soup Rice

A refreshing and cleansing Sichuan-style soup rice with a clear broth and spicy kick from green chili, perfectly complementing fresh seafood for an excellent hangover remedy.

🙋 Recommended for

  • ⭐ Those seeking a stimulating yet gentle meal to clear the stomach the day after drinking too much
  • ⭐ People who prefer a clear, spicy Chinese-style broth over the red, heavy flavors of traditional Jjamppong

Ingredients needed 🛒2 servings

  • Squid 1/2 piece
  • Large shrimp 6 pieces
  • Onion 1/2 medium
  • Zucchini pumpkin 1/4 piece
  • Dried shiitake mushroom 2 pieces
  • Bamboo shoot 50g
  • Carrot 1/5 medium
  • Green onion 1/2 bunch
  • Green chili pepper 2 pieces
  • Vegetable oil 3 tablespoons
  • Soy sauce 1/2 tablespoon
  • Mirin 1 tablespoon
  • Water 3 cups
  • Oyster sauce 1 tablespoon
  • Salt a pinch
  • Black pepper a pinch
  • Sesame oil 1 teaspoon
  • Steamed rice 2 servings

Recipe 🍳

  1. Cut squid, shrimp, mushrooms, onion, zucchini pumpkin, bamboo shoots, and carrot into thin strips. Finely chop green onion and green chili pepper.
  2. Heat 3 tablespoons of vegetable oil in a pan, then stir-fry chopped green onion and green chili pepper to release their aroma.
  3. Pour soy sauce onto one side of the pan to create a slight charred flavor, then add the prepared seafood and vegetable ingredients and stir-fry together.
  4. Add mirin during stir-frying to eliminate any fishy or off-putting odors.
  5. Do not pour all the water at once—add it in two or three batches to allow the natural depth of flavor to fully extract from the ingredients.
  6. Season with oyster sauce, salt, and black pepper, then simmer briefly.
  7. Finish by adding the remaining green chili for extra spiciness and drizzle with sesame oil before turning off the heat.
  8. Serve warm steamed rice in a bowl and pour the finished Sichuan-style soup over it to complete.
  1. Chop seafood and vegetable ingredients into thin strips.
  2. Heat oil in a pan and stir-fry green onion and chili to bring out fragrance.
  3. Use soy sauce to enhance aroma, then add seafood and vegetables and stir-fry together.
  4. Add water in two or three batches to slowly extract deep flavor from the ingredients.
  5. Season with oyster sauce, salt, and pepper, then finish with sesame oil and serve with rice.

Cooking tips 💡

  • Adding all the water at once will prevent the broth from developing a rich, deep flavor—always add it in two or three stages for best results.
  • A small amount of chicken powder or chicken stock can easily enhance the authentic Chinese umami depth.
  • In colder seasons, substitute seafood with plenty of fresh seasonal clams to enjoy a refreshing clam Jjamppong-style soup rice.

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