Mixed Seafood and Vegetable Stir-fry
Quick answer
Yusanseul is a Korean-Chinese stir-fry of shrimp, squid, bamboo shoots, shiitake mushrooms, and bok choy, finished with a light cornstarch sauce.
What makes this special
- Yusanseul flash-sears shrimp and squid to maintain a springy texture in a light, silky cornstarch sauce.
- Seafood seared only two minutes on high heat to keep the springy bite
- Chicken stock and oyster sauce create depth without overpowering the seafood
Key ingredients
Core cooking flow
- 1 Prepare 180 g shrimp and 150 g squid, then pat them dry so they sear instead of steaming.
- 2 Mix 1.5 tablespoons starch with water until smooth and keep it ready as a slurry.
- 3 Heat the pan well, add a thin layer of oil, and keep the heat high.
Yusanseul is a Korean-Chinese stir-fry of shrimp, squid, bamboo shoots, shiitake mushrooms, and bok choy, finished with a light cornstarch sauce. The seafood is seared quickly over high heat to maintain a springy bite, while chicken stock and oyster sauce build a clean umami backbone. A starch slurry binds everything in a silky, translucent glaze that clings to each ingredient without heaviness. Bamboo shoots and bok choy retain their crunch, giving the dish textural contrast that makes it well-suited for a special occasion table.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Prepare 180 g shrimp and 150 g squid, then pat them dry so they sear instead of steaming.
Cut 120 g bamboo shoots, 80 g shiitake mushrooms, and 120 g bok choy into similar lengths for even cooking.
- 2Season
Mix 1.5 tablespoons starch with water until smooth and keep it ready as a slurry.
Stir it again right before adding, because settled starch can form lumps and make the sauce thicken unevenly.
- 3Heat
Heat the pan well, add a thin layer of oil, and keep the heat high.
Add the shrimp and squid, then stir-fry for only 1 1/2 to 2 minutes, until the surfaces turn opaque but the seafood stays tender.
- 4Heat
Add the bamboo shoots and shiitake mushrooms first, then stir-fry for about 1 minute to bring out their aroma.
Add the bok choy last and cook only until the leaves soften slightly while the stems still stay crisp.
- 5Control
Pour in 200 ml chicken stock and 1 tablespoon oyster sauce, scraping the pan as you mix.
Once the sauce bubbles, simmer over medium-high heat for about 2 minutes so the seasoning coats the seafood and vegetables.
- 6Finish
Do not pour in all the starch slurry at once; add it in halves while stirring quickly.
When the sauce turns glossy, translucent, and lightly coats every piece, turn off the heat and serve immediately.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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