Quick ‘Yu San Seu’ Using Fridge Ingredients
Quick ‘Yu San Seu’ Using Fridge Ingredients
Make Authentic-Style Yu San Seu at Home! Super Simple Recipe Using Whatever’s in Your Fridge!
This Yu San Seu tastes remarkably similar to what you’d get at a Chinese restaurant, but I made it deliciously by stir-frying with ingredients I found right in my refrigerator. It’s a fantastic way to use up leftovers!
Main Ingredients- 200g sliced pork for japchae
- 1 small squid (approx. 150g)
- 10 shrimp
- 80g onion (about 1/2 medium onion)
- 80g oyster mushrooms (about 1/4 cluster)
- 80g green bell pepper (about 1/2 medium pepper)
- 3 Tbsp cornstarch/potato starch
- 1.5 Tbsp cooking oil
Marinade for Pork, Squid, and Shrimp- 0.5 Tbsp soy sauce
- 0.5 Tbsp mirin (rice wine)
- 1 pinch black pepper
- 4 pinches salt
Yu San Seu Sauce Ingredients- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 0.5 Tbsp mirin (rice wine)
- 200cc water (about 1 cup)
- 50cc starch slurry (2 Tbsp water + 2 Tbsp starch)
- 1 Tbsp sesame oil
- 1 pinch black pepper
- 0.5 Tbsp soy sauce
- 0.5 Tbsp mirin (rice wine)
- 1 pinch black pepper
- 4 pinches salt
Yu San Seu Sauce Ingredients- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 0.5 Tbsp mirin (rice wine)
- 200cc water (about 1 cup)
- 50cc starch slurry (2 Tbsp water + 2 Tbsp starch)
- 1 Tbsp sesame oil
- 1 pinch black pepper
Cooking Instructions
Step 1
First, prepare your vegetables. Slice the onion and green bell pepper into approximately 1cm thick pieces. (Pro Tip: Using green bell peppers will help maintain a clearer, more appetizing sauce color. Red bell peppers can make the sauce appear a bit murky.)
Step 2
If possible, use peeled shrimp for convenience. If using frozen shrimp, make sure to completely remove the shells and tails. You can also make a small incision along the back of the shrimp. (Important: Failing to remove the shrimp heads and tails can lead to accidental cuts during subsequent cooking steps, so it’s best to remove them.)
Step 3
Slice the squid into thin strips, about 0.5cm thick, along the length of its body. To make slicing easier, fold the squid in half lengthwise with the skin side facing inwards before cutting.
Step 4
In a plastic bag, combine the sliced pork, prepared squid, and shrimp. Add the marinade ingredients (0.5 Tbsp soy sauce, 0.5 Tbsp mirin, 1 pinch pepper, 4 pinches salt) and mix well. Let this marinate for about 30 minutes.
Step 5
Add the 3 Tbsp of starch (cornstarch or potato starch) to the marinated ingredients in the bag. Seal the bag and knead gently to ensure the starch evenly coats all the pieces. (Note: Any type of starch, such as cornstarch, potato starch, or a mixed starch, will work well here.)
Step 6
Heat about 1.5 to 2 Tbsp of cooking oil in a wok or large frying pan over high heat. Add the starch-coated ingredients and stir-fry rapidly for about 2 minutes. Since the starch can cause the ingredients to stick together, keep them moving with a spatula. (Flavor Booster: For an even richer flavor, you can use homemade scallion oil or garlic oil instead of plain cooking oil.)
Step 7
Add the sliced onion, green bell pepper, and oyster mushrooms to the pan. Continue to stir-fry over high heat for about 30 seconds to 1 minute, just until the vegetables are tender-crisp.
Step 8
Reduce the heat to low. Add the sauce ingredients: 1 Tbsp soy sauce, 1 Tbsp oyster sauce, and 0.5 Tbsp mirin. Stir and cook for another minute to allow the flavors to meld.
Step 9
Pour in 200cc (about 1 cup) of water and bring it to a boil. Once boiling, let it simmer for about 1 minute. Taste the sauce and adjust the seasoning if needed by adding a pinch of salt. Then, gradually add about 50cc of starch slurry (mix 2 Tbsp water with 2 Tbsp starch) while stirring, until you reach your desired sauce consistency. Add the slurry slowly and evenly to prevent clumps. (To make starch slurry: Mix 2 Tbsp water with 2 Tbsp starch for approximately 50cc.)
Step 10
Finally, stir in 1 pinch of black pepper and 1 Tbsp of sesame oil for a fragrant finish. Your delicious Yu San Seu is now complete! Enjoy your meal!
