Spicy Bean Paste Seafood Assortment
#SeafoodRecipe #DoubanjiangRecipe #SpicySeafoodAssortment #AssortmentRecipe #AssortmentRiceBowl #EntertainingDish
We’ve often made seafood assortments using various frozen seafood. While you can enjoy it as is, it’s commonly served as a one-dish meal over rice. Previously, these assortments were typically seasoned with soy sauce and oyster sauce for a sweet and savory (dan-dan) flavor. This time, to add a spicy kick, we’ve incorporated doubanjiang (spicy broad bean paste) into the base of oyster sauce. Doubanjiang has a spicy flavor, a unique aroma, and a rich, salty taste, making it excellent for stir-fries, especially with seafood. Enjoy this spicy doubanjiang seafood assortment as a delicious rice bowl!
Ingredients
- Sliced Whelk 500g
- Top Shell 300g
- Shrimp 10 pcs
- Bell Peppers 2 pcs (use a variety of colors for visual appeal)
- Onion 1 pc
- King Oyster Mushrooms 250g
- Button Mushrooms 5 pcs
- Chicory 100g
- Sea Grapes (Maesaengi) 5g (dried or frozen)
- Green Onion 1 stalk
- Minced Garlic 2 Tbsp
- Minced Ginger 1 tsp
- Dried Chili Flakes 2 Tbsp
- Smoked Chili Oil 4 Tbsp
- Doubanjiang (Spicy Bean Paste) 4 Tbsp
- Oyster Sauce 1 Tbsp
- Sugar 1 Tbsp
- Slurry (1 Tbsp cornstarch + 2 Tbsp water) as needed
- Sesame Oil 1 Tbsp
Cooking Instructions
Step 1
Heat a generous amount of smoked chili oil in a pan over medium-low heat. Add the chopped green onion, minced garlic, and minced ginger. Sauté until fragrant to release the aromas of scallion oil and ginger.
Step 2
Wash the fresh chicory thoroughly, drain well, and prepare it into bite-sized pieces. (We’ll add the chicory towards the end to keep it crisp.)
Step 3
Thaw the frozen sliced whelk by soaking it in cold water. Rinse lightly under running water and drain off any excess water.
Step 4
Once the scallion aroma has developed, add the dried chili flakes for a spicy flavor. Stir-fry together, being careful not to burn them. (Lightly toasting the chili flakes in a dry pan beforehand can enhance their nutty flavor.)
Step 5
When the scallion oil and chili flakes are well combined, add all the prepared vegetables: bell peppers, onion, button mushrooms, and king oyster mushrooms. Stir-fry quickly over high heat until the vegetables are slightly tender.
Step 6
As the vegetables begin to cook, drizzle the sugar around the edge of the pan. As the sugar melts, it will caramelize, adding a subtle sweetness and a hint of smoky flavor. Stir well to combine with the vegetables, ensuring the sugar doesn’t burn.
Step 7
Once the vegetables are partially cooked, add the thawed whelk, top shell, and shrimp. Stir-fry vigorously over high heat. Use a spatula to toss the ingredients well, preventing them from sticking together. Cook until the seafood turns pink and is cooked through.
Step 8
As the seafood and vegetables cook and soften, season with oyster sauce and doubanjiang. Stir-fry to ensure the sauce is evenly distributed among all the ingredients.
Step 9
When the dish is almost finished, add the prepared chicory and stir briefly to combine. Chicory wilts quickly when heated, so adding it at the very end helps maintain its crisp texture.
Step 10
Finally, add the rehydrated sea grapes (maesaengi) and mix well. Taste the dish and adjust the seasoning: add more doubanjiang for extra spice, or a bit more oyster sauce for enhanced umami. Gradually add the cornstarch slurry while stirring until the sauce reaches your desired consistency. Once thickened, remove from heat. Drizzle with sesame oil for a final touch of aroma.
Step 11
Your Spicy Doubanjiang Seafood Assortment is now complete, featuring a delicious blend of spicy doubanjiang sauce, tender seafood, and fragrant sea grapes. Serve it over rice for a hearty seafood rice bowl! The sea grapes give it a subtly dark and appealing color.
