Luxurious Feast: Vibrant Yang Jang Pi and Aromatic Songyi Mushroom Soup
A Special Feast at Tongyeong Sakyesa Temple: Yang Jang Pi and Songyi Mushroom Soup
On Buddha’s Birthday, a delightful feast was prepared at Sakyesa Temple in Tongyeong for the devoted volunteers who had worked so hard. This special meal, featuring the colorful and abundant Yang Jang Pi and a deeply flavorful Songyi Mushroom Soup, was a memorable culinary experience.
Vibrant Yang Jang Pi- Yang Jang Pi (Korean glass noodles) 500g: Chewy and satisfying glass noodles.
- Cucumbers 3: Fresh and crisp cucumbers to add texture.
- Bell Peppers 3 (various colors): For vibrant colors and a subtle sweetness.
- Cuttlefish 3: Tender cuttlefish for a delicate seafood flavor.
- Shrimp 300g: Plump and juicy shrimp.
- Eggs 10: For savory egg crepes to enhance the dish’s richness.
- Chives 1 bunch: Fresh chives for a fragrant aromatic touch.
- Onions 2: Sweet onions for a touch of sweetness and crunch.
- Kong Gogi (imitation meat) 500g: A hearty and substantial plant-based protein.
- Broth: For depth of flavor (e.g., anchovy and kelp broth).
- Oyster Sauce: To boost the umami.
- Sesame Seeds (toasted): For a nutty aroma and flavor.
- Perilla Oil: A small amount for a subtle nutty fragrance and smooth finish.
Fragrant Songyi Mushroom Soup- Songyi Mushrooms 1kg: Rich, aromatic Songyi mushrooms for a distinct earthy flavor.
- Broth 3 liters: Plenty of broth to bring out the mushroom’s essence.
- Zucchini 2: Tender zucchini for a softer texture in the soup.
- Soy Sauce 5 Tbsp: For seasoning (use a clear soy sauce).
- Songyi Mushrooms 1kg: Rich, aromatic Songyi mushrooms for a distinct earthy flavor.
- Broth 3 liters: Plenty of broth to bring out the mushroom’s essence.
- Zucchini 2: Tender zucchini for a softer texture in the soup.
- Soy Sauce 5 Tbsp: For seasoning (use a clear soy sauce).
Cooking Instructions
Step 1
Begin by preparing the ingredients for the vibrant Yang Jang Pi. Wash the cucumbers and bell peppers thoroughly, remove the seeds, and julienne them thinly. Clean the cuttlefish, remove the skin, and slice it into thin strips. Separate the egg whites and yolks, then cook each into a thin crepe. Once cooled, julienne the egg crepes. Arrange these colorful ingredients separately for a visually appealing presentation.
Step 2
Blanch the shrimp in boiling water until just cooked and plump. On a large serving platter, artfully arrange the julienned cucumbers, bell peppers, cuttlefish, egg crepes, and blanched shrimp around the edge, creating a beautiful mosaic of colors and textures.
Step 3
Cook the Yang Jang Pi in boiling water until it’s chewy but not mushy – be careful not to overcook. Drain the noodles and rinse them under cold water to remove excess starch, then drain them thoroughly.
Step 4
Heat a wok or large pan with a touch of perilla oil. Add the cooked Yang Jang Pi and a splash of oyster sauce. Stir-fry quickly to coat the noodles and enhance their flavor. Transfer the stir-fried Yang Jang Pi to a separate plate and let it cool completely. This step prevents the noodles from clumping when mixed later.
Step 5
Cut the Kong Gogi and onions into bite-sized pieces. Heat a pan with a little oil, then stir-fry the Kong Gogi and sliced onions until the onions become translucent. Add the chives and oyster sauce, and stir-fry briefly until the chives are just wilted. Spoon this mixture into the center of the platter, filling the space within the arranged ingredients.
Step 6
Prepare the special sauce for the Yang Jang Pi. In a bowl, combine 1/2 cup of broth, 3 Tbsp of mustard, 3 Tbsp of vinegar, 3 Tbsp of sugar, and 1/2 cup of soy sauce. Whisk until well combined. This sauce offers a delightful balance of pungent mustard, tangy vinegar, and sweet sugar. Adjust the amounts of mustard and sugar to your preference.
Step 7
Take the cooled, stir-fried Yang Jang Pi. Drizzle a generous amount of the prepared sauce over it and gently toss to coat. Avoid over-mixing, which can make the noodles sticky. Pile the dressed Yang Jang Pi high in the center of the platter, on top of the stir-fried ingredients.
Step 8
Finally, serve the Yang Jang Pi. Offer additional stir-fried ingredients and sauce on the side, allowing diners to mix everything together to their liking just before eating. This ensures the freshest flavors and textures are enjoyed.
Step 9
Now, let’s prepare the fragrant Songyi Mushroom Soup. Clean the Songyi mushrooms, trim the stems, and slice them into bite-sized pieces (about 2-3 cm). Slice the zucchini to a similar size for a harmonious presentation in the soup.
Step 10
In a large pot, bring 3 liters of broth to a rolling boil over high heat. Once boiling, add the sliced Songyi mushrooms and zucchini. Cook until the mushrooms and zucchini are tender and the soup has absorbed the rich, aromatic essence of the Songyi mushrooms. Season with 5 Tbsp of soy sauce, adjusting to taste. Your delicious Songyi Mushroom Soup is now ready to be served.
