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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.

Ingredients needed 2 servings

Recipe

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.

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.

Shop ingredients on Coupang(Ad)

porksquidshrimplarge white mushroomshiitake mushroomonionbroccolieggred chili powdersoy sauceoyster saucecornstarch

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