Chewy and Flavorful Jeonbok with Abundant Seafood
A Rich Chinese-Style Dish Brimming with Seafood
Craving a taste of authentic Chinese cuisine in the comfort of your own home? Recreate the delicious chewy texture and vibrant flavors of Jeonbok, packed with a generous assortment of seafood. This dish is perfect for family dinners or impressing guests with its beautiful presentation and delightful taste.
Main Ingredients- 2 Abalones
- 100g Scallops
- 1 Squid
- 10 medium Shrimp
- 2 heads Bok Choy
- 1 King Oyster Mushroom
- 3 Button Mushrooms
- 2 Dried Shiitake Mushrooms
- 1 Tbsp Minced Garlic
- 100g Bamboo Shoots
- 50g White part of Leek
Sauce & Seasoning- 150cc Water from soaking dried shiitake mushrooms
- 1 tsp Hondashi (or chicken stock)
- 1 Tbsp Oyster Sauce
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Sugar
- 1/2 Tbsp Sesame Oil
- Pinch of Black Pepper
- 2 Tbsp Cornstarch
- 4 Tbsp Water (for cornstarch slurry)
- 150cc Water from soaking dried shiitake mushrooms
- 1 tsp Hondashi (or chicken stock)
- 1 Tbsp Oyster Sauce
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Sugar
- 1/2 Tbsp Sesame Oil
- Pinch of Black Pepper
- 2 Tbsp Cornstarch
- 4 Tbsp Water (for cornstarch slurry)
Cooking Instructions
Step 1
First, prepare all your ingredients. Thinly slice the king oyster mushroom and button mushrooms. Mince the garlic and thinly slice the white part of the leek on an angle. Soak the dried shiitake mushrooms in lukewarm water, then squeeze out excess water once softened.
Step 2
Wash the bok choy thoroughly under running water. Remove any outer leaves that look dirty, then cut each head into 2-3 large pieces. Drain them very well; it’s important to remove excess moisture to prevent the dish from becoming watery.
Step 3
Remove the tough stems from the soaked shiitake mushrooms and cut them into bite-sized pieces. Clean the bamboo shoots and slice them about 5mm thick. Briefly blanch the sliced bamboo shoots in boiling water to remove any astringency, then rinse under cold water and drain.
Step 4
Prepare the cornstarch slurry for thickening the sauce. In a small bowl, whisk together 2 tablespoons of cornstarch and 4 tablespoons of water until smooth. This will be added towards the end to achieve the desired sauce consistency.
Step 5
Now, let’s start stir-frying. Heat a wok or large pan over medium-low heat with a little cooking oil. Add the minced garlic and sauté until fragrant, being careful not to burn it. Once the garlic aroma intensifies, add the sliced leeks and stir-fry together to create an aromatic oil.
Step 6
When the fragrance of garlic and leeks is prominent, add the soaked shiitake mushrooms and blanched bamboo shoots. Stir-fry briefly to combine their flavors and allow them to meld together.
Step 7
Next, add the king oyster mushrooms and button mushrooms. Continue to stir-fry until the mushrooms start to soften slightly. This process enhances their natural sweetness and improves their texture.
Step 8
Once the vegetables are partially cooked, add all the prepared seafood: shrimp, squid, scallops, and abalone. Stir-fry quickly. Overcooking seafood can make it tough, so cook just until the color changes.
Step 9
As the seafood begins to cook, pour in the sauce ingredients (shiitake soaking water, Hondashi, oyster sauce, mirin, sugar, and pepper). Stir well to ensure the sauce coats all the ingredients evenly. Stir-fry over high heat to develop the flavors.
Step 10
Finally, add the bok choy and stir-fry briefly, just enough to wilt it slightly while retaining its crispness. Gradually add the prepared cornstarch slurry a little at a time, stirring constantly, until the sauce thickens to your desired consistency. Turn off the heat, drizzle with sesame oil, and serve. Enjoy your delicious Jeonbok!
