Main ingredients 🥩
abalonebamboo shootsporkshrimpshiitake mushroomsenoki mushroomsgreen oniongarlicgingersoy saucerice wineoyster saucestarchsesame oil
Yeo Kyung-rae's Yusanseul
A sophisticated Chinese-style dish featuring abalone, bamboo shoots, and pork stir-fried with oyster sauce and coated in a starch-based sauce.
🙋 Recommended for
- ⭐ Those seeking an elegant main course for special occasions, home parties, or parents’ birthdays.
- ⭐ Individuals looking for a refined dish that’s mild, smooth, and subtly savory—appealing to all ages and tastes without strong preferences.
Ingredients needed 🛒3 servings
- Soaked abalone 100g
- Bamboo shoots 80g
- Pork (sliced) 80g
- Shrimp 10 pieces
- Shiitake mushrooms 2 pieces
- Enoki mushrooms 1/2 pack
- Green onion 1/2 bunch
- Garlic 3 cloves
- Minced ginger 1/2 teaspoon
- Vegetable oil 3 tablespoons
- Soy sauce 1 tablespoon
- Rice wine 1 tablespoon
- Water 100ml
- Oyster sauce 1.5 tablespoons
- White pepper a pinch
- Starch slurry (mix starch powder and water in a 1:2 ratio)
- Sesame oil 1 tablespoon
Recipe 🍳
- Slice bamboo shoots, shiitake mushrooms, and soaked abalone into uniform thickness and length for balanced texture.
- Butterfly and devein shrimp, halve green onions, and mince or slice garlic and ginger for aromatics.
- Blanch the sliced bamboo shoots, shiitake mushrooms, abalone, and shrimp in boiling water briefly, then drain thoroughly using a sieve.
- Heat a pan and add 3 tablespoons of vegetable oil, then sauté the sliced pork until golden brown.
- As the pork surface begins to cook, pour 1 teaspoon of soy sauce around the edge of the pan to create a rich aroma and enhance flavor.
- Add the prepared green onions, garlic, and ginger to the pan, and stir-fry together with the pork until the fragrance fully infuses the oil.
- Pour in 1 tablespoon of rice wine to eliminate any off-flavors, then add the blanched seafood and vegetables, and stir-fry over high heat.
- Once ingredients are evenly mixed, add 100ml of water and simmer briefly.
- Add 1.5 tablespoons of oyster sauce and a pinch of white pepper, stirring well to evenly distribute the sauce flavor throughout.
- When the broth starts to bubble, reduce heat and gradually add the starch slurry while stirring, adjusting to a thick, cohesive consistency.
- Turn off the heat and drizzle 1 tablespoon of sesame oil evenly over the dish, mixing thoroughly to finish.
- Slice bamboo shoots, shiitake mushrooms, and abalone; prepare shrimp, pork, and aromatics accordingly.
- Blanch the prepared bamboo shoots, mushrooms, abalone, and shrimp briefly in boiling water, then drain completely.
- Sauté pork and aromatics in oil, adding soy sauce and rice wine to build authentic Chinese flavor.
- Add the blanched ingredients, water, and oyster sauce, bring to a boil, then thicken with starch slurry and finish with sesame oil.
Cooking tips 💡
- Cut all main ingredients into consistent, not too thick slices so they blend smoothly in the mouth and don’t feel uneven when eaten.
- If abalone is hard to find or expensive, substitute with enoki mushrooms for a chewy texture and dark color—this works wonderfully as a replacement.
- For a complete meal, serve generously over warm rice to make a satisfying 'Yusanseul Rice Bowl' with slightly extra sauce.
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