Luscious Yoo San Sul Over Rice: A Delicious Home-Style Korean Chinese Dish
Luscious Yoo San Sul Over Rice: A Delicious Home-Style Korean Chinese Dish
Easy Yoo San Sul Over Rice Recipe: Perfect for Beginners!
Yoo San Sul is a delightful Korean-Chinese dish featuring a medley of ingredients like meat, fresh vegetables, and succulent seafood, all brought together with a savory sauce thickened to a luscious consistency with cornstarch slurry. The name ‘Yoo San Sul’ literally translates to ‘three ingredients thinly sliced and thickened with starch.’ While the name might sound intimidating, this recipe is surprisingly simple and quick to make, perfect even for novice cooks. Enjoy a restaurant-quality Yoo San Sul over rice in the comfort of your own home!
Main Ingredients- 1 squid
- 6 shrimp
- 2 baby bok choy
- 1 king oyster mushroom
- 70g oyster mushrooms
- 80g wood ear mushrooms
- 1/2 white part of a large leek
- 1/4 onion
- 4 cloves garlic
- 1 Tbsp minced garlic
- 1 Tbsp cornstarch
- 2 Tbsp water
Seasoning Ingredients (using Korean soup spoon for measurement)- 1 Tbsp oyster sauce
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp oyster sauce
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, peel and thinly slice the 4 cloves of garlic. These will be used to create fragrant garlic oil.
Step 2
Use only the white part of the leek for its subtle sweetness and aroma. Remove the tough green ends and slice them thinly lengthwise into strips.
Step 3
Trim the tough ends off the mushrooms (king oyster, oyster, and wood ear). Briefly rinse them under running water to remove any dirt, then slice them into bite-sized pieces. (Tip: Using king oyster mushrooms instead of shiitake mushrooms adds a wonderfully chewy texture that complements the Yoo San Sul perfectly.)
Step 4
Trim a small portion off the base of the baby bok choy. Separate the leaves and stems, then slice them lengthwise in half. This will add a vibrant green color and a refreshing crunch.
Step 5
For the squid, remove the innards and cartilage, then peel off the outer skin. Removing the skin ensures a tender texture. Turn the squid over and use the tip of your knife to make diagonal scores across the flesh. Scoring helps the squid cook evenly and look more appealing. Finally, cut the squid into bite-sized pieces.
Step 6
Since most of the prepared ingredients will be added to the pan around the same time, having them all prepped and ready in one place will make the cooking process much smoother and more organized.
Step 7
Heat your wok or a large skillet over high heat. Add a generous amount of cooking oil, then add the sliced leeks and stir-fry until fragrant and slightly golden, being careful not to burn them. This step creates a flavorful leek oil.
Step 8
Once the leeks are fragrant and lightly browned, add the sliced garlic. Stir-fry for about 1 minute until the garlic releases its aroma.
Step 9
Now, add all the prepared mushrooms (king oyster, oyster, and wood ear), minced garlic (1 Tbsp), and the sliced onion to the wok. Stir-fry over high heat for about 1 minute, until the vegetables begin to soften slightly. Once the onions start to turn translucent, you’re ready for the next step.
Step 10
Add the squid and shrimp to the wok with the sautéed vegetables and mushrooms. Continue to stir-fry over high heat.
Step 11
It’s important not to overcook the seafood. Stir-fry just until the squid turns opaque and the shrimp start to turn pink, which should only take about 1 minute. Overcooking will make them tough.
Step 12
Now it’s time to season! Pour in 200ml of water, then add the oyster sauce (1 Tbsp), soy sauce (1 Tbsp), cooking wine (1 Tbsp), and sugar (1/2 Tbsp). Stir well to combine everything, and continue to cook over high heat.
Step 13
Once the ingredients are cooked through and coated in the sauce, add the baby bok choy last. Stir-fry briefly, just until the leaves wilt slightly, to maintain its crisp texture.
Step 14
For the final step, prepare the cornstarch slurry to thicken the sauce. In a small bowl, whisk together 1 Tbsp cornstarch and 2 Tbsp water until smooth and lump-free. Gradually pour the slurry into the simmering sauce, stirring constantly. Add it in 2-3 additions, allowing the sauce to thicken to your desired consistency. Be careful not to make it too thick.
Step 15
Once the sauce has reached a glossy, thickened consistency that coats all the ingredients beautifully, immediately turn off the heat. Finish by drizzling 1 Tbsp of sesame oil over the dish. This adds a wonderful nutty aroma and flavor, completing your delicious Yoo San Sul over rice. Serve hot over a bowl of steamed rice!
