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Yusanseul
Seafood in white sauce
Yusanseul (유산슬): prawns, squid and scallops with mushrooms in a glossy white sauce
Yusanseul is the elegant seafood dish of Korean-Chinese banquet tables in Seoul and Incheon, ordered for weddings, birthdays and business dinners as the gentle counterpoint to fiery jjamppong. Prawns, squid and scallops are shredded with mushrooms, bamboo shoots and spring onion and bound in a silky, lightly salted white sauce, tender and clean-tasting. A splash of rice wine goes into the hot wok and bubbles away before the sauce; leave it out for an alcohol-free version. Buy seafood that smells only of the sea: discard any prawns, squid or scallops that smell of ammonia or feel slimy. The common mistake is cooking the seafood in the sauce from raw, which makes the squid rubbery; blanch it briefly first. Chef's tip: cut everything into the same fine strips so each spoonful carries a little of everything.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 5 ½ oz raw king prawnspeeled, deveined and halved lengthways
- 5 ½ oz cleaned squid bodiescut into thin strips
- 3 ½ oz scallopssliced into discs
- 4 shiitake mushroomssliced
- 3 ½ oz oyster mushroomstorn into strips
- 3 ½ oz bamboo shootscut into strips
- 3 spring onionscut into 5 cm strips
- 2 garliccloves, sliced
- ⅜ in fresh gingercut into fine strips
- 2 tbsp neutral oil
- 1 tbsp rice wine (cheongju)or water for alcohol-free
For the sauce
- 1 ¼ cups vegetable or chicken stock
- 1 tbsp oyster sauce
- ½ tsp salt
- ¼ tsp ground white pepper
- 1 ½ tbsp potato starchmixed with 3 tbsp water
- 1 tsp toasted sesame oil
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Method
0/6 doneStep 1: Bring a pot of water to the boil. Blanch 5 ½ oz cleaned squid bodies, 5 ½ oz raw king prawns and 3 ½ oz scallops for 30 seconds, until they just turn opaque at the edges, then drain. They finish cooking in the sauce.
2 minStep 2: Heat 2 tbsp neutral oil in a wok over a high heat. Stir-fry 2 garlic, ⅜ in fresh ginger and the white parts of 3 spring onions for 30 seconds until fragrant.
1 minStep 3: Add 4 shiitake mushrooms, 3 ½ oz oyster mushrooms and 3 ½ oz bamboo shoots and stir-fry for 2 minutes, until the mushrooms soften.
2 minStep 4: Splash in 1 tbsp rice wine (cheongju) and let it bubble away for a few seconds, then pour in 1 ¼ cups vegetable or chicken stock, 1 tbsp oyster sauce, ½ tsp salt and ¼ tsp ground white pepper and bring to the boil.
2 minStep 5: Add the seafood and the green parts of the spring onion and simmer over a medium heat for 1–2 minutes, until the prawns are pink and fully opaque, the scallops opaque right through and the squid white and tender.
2 minStep 6: Stir in 1 ½ tbsp potato starch and keep stirring until the sauce turns glossy and coats the back of a spoon, about 30 seconds. Drizzle with 1 tsp toasted sesame oil and serve at once with rice.
1 min
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 24 g
- Carbs
- 11 g
- Fat
- 8 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does yusanseul take?
- About 45 minutes in total: 30 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of shiitake mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of oyster mushrooms?
- Aubergine, diced, same weight.
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