Modu Recipes

Yeo Kyung-rae's Sichuan-style Rice Bowl (Gasan Hwabon)

A Sichuan-style Chinese rice bowl simmered with fresh seafood, meat, and vegetables in a spicy homemade gochujang oil, thickened with starch for a smooth, rich texture.

🙋 Recommended for

  • ⭐ Those who love a spicy, numbing, hearty one-bowl Chinese-style rice dish
  • ⭐ People craving rich textures from fresh seafood, meat, and vegetables in every bite

Ingredients needed 🛒2 servings

  • 2 bowls of steamed rice
  • 80g pork belly
  • 1/2 squid
  • 6 shrimp
  • 1/2 cremini mushroom
  • 1 blanched dried shiitake mushroom
  • 1/2 onion
  • a small amount of broccoli
  • a small amount of green onions
  • 1 egg
  • 1.5 tablespoons gochugaru
  • 1 tablespoon soy sauce
  • 2 tablespoons oyster sauce
  • a pinch of black pepper
  • starch slurry (1:1 starch to water) 2 tablespoons
  • 3 tablespoons cooking oil
  • 1 cup water (about 200ml)

Recipe 🍳

  1. Slice onions and mushrooms into thin pieces. Clean and cut squid and shrimp into bite-sized pieces. Slice pork belly thinly.
  2. Heat cooking oil generously in a pan, add gochugaru, and stir gently over low heat to avoid burning, creating a clean, red chili oil.
  3. Add the sliced pork belly to the chili oil and sauté until browned. Drizzle soy sauce around the edge of the pan to develop a smoky, aromatic flavor.
  4. Add the prepared onions, mushrooms, and fresh seafood to the pan, then quickly stir-fry over high heat for a short time.
  5. Once the surface of the ingredients is cooked, pour in 1 cup of water and adjust the sauce to a slightly soupy consistency. Add oyster sauce and black pepper, then season evenly.
  6. When the sauce comes to a boil, gradually add the starch slurry in portions to achieve your desired thickness.
  7. Finally, add green onions and broccoli, then gently swirl in the beaten egg mixture. Serve generously over warm rice.
  1. Cut meat, vegetables, and seafood into neat, bite-sized pieces.
  2. Sauté oil and gochugaru to make chili oil, then add pork and soy sauce to create a sweet-savory base.
  3. Add remaining vegetables and seafood, stir-fry briefly, then add water and oyster sauce to boil. Adjust thickness with starch slurry and egg mixture, then serve over rice.

Cooking tips 💡

  • Blanch fresh dried shiitake mushrooms briefly in boiling water before use to remove their sharp bitterness and greasy aftertaste, resulting in a cleaner sauce flavor.
  • When frying gochugaru, avoid high heat—this causes it to burn easily and develop a bitter taste. Use medium-low heat and stir gently to properly extract the oil for better results.

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