Spicy & Savory Dubanjang Seafood Over Rice
Spicy & Savory Dubanjang Seafood Over Rice
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This is a flavorful seafood stir-fry dish seasoned with dubanjang (spicy fermented bean paste), featuring tender abalone, a medley of frozen seafood, and plump shrimp. It offers a taste and texture reminiscent of a luxurious Palbochae, elevated by the spicy dubanjang sauce. We’ve also added crisp baby bok choy and bamboo shoots, along with any other vegetables you might have on hand to enhance the dish. While this spicy seafood stir-fry makes an excellent accompaniment to drinks, serving it over a bed of rice transforms it into a satisfying and hearty meal. The combination of various seafood textures and the delightful spiciness makes it incredibly enjoyable.
Ingredients- Abalone 120g (cleaned, viscera removed)
- Frozen Mixed Seafood 200g (e.g., squid, mussels, clams)
- Frozen Shrimp 6 pcs (peeled and deveined)
- Chopped Green Onion 3 Tbsp
- Minced Garlic 2 Tbsp
- Minced Ginger 1 tsp
- Chili Oil 3 Tbsp
- Dubanjang (Spicy Fermented Bean Paste) 4 Tbsp
- Oyster Sauce 1 Tbsp
- Cooking Wine (or Soju) 2 Tbsp
- Cabbage 5 leaves (cut into large pieces)
- Onion 1 (cut into large pieces)
- Baby Bok Choy 4 heads (trimmed and separated)
- Bamboo Shoots 200g (cut into appropriate size)
- Cornstarch Slurry (1 Tbsp cornstarch + 2 Tbsp water, mixed)
- Sesame Oil 2 Tbsp
Cooking Instructions
Step 1
Heat a pan over medium-low heat. Add chili oil, chopped green onions, minced garlic, and minced ginger. Stir-fry until fragrant and lightly golden, being careful not to burn the aromatics.
Step 2
Once the aromatics are fragrant, add the roughly chopped cabbage and onion. Increase the heat to high and stir-fry quickly until the vegetables begin to soften slightly and absorb the flavors of the chili oil and green onion.
Step 3
When the vegetables start to turn translucent, add the abalone, frozen mixed seafood, and frozen shrimp. Stir-fry together. Pour in the cooking wine (or soju) to eliminate any fishy odors and enhance the flavor. Continue to cook until the seafood is just cooked through.
Step 4
Once the seafood is almost cooked, add the sliced bamboo shoots and the prepared baby bok choy. Stir-fry briefly. Be careful not to overcook the baby bok choy; it should remain slightly crisp for the best texture.
Step 5
Now it’s time to season. Add the oyster sauce and dubanjang. Stir well to combine and ensure the sauce evenly coats all the ingredients. Allow the rich, savory flavor of the dubanjang to meld with the seafood and vegetables.
Step 6
Taste the stir-fry, checking if the baby bok choy still has a slight crunch. If needed, add a little more dubanjang to adjust the seasoning to your preference. Gradually add the cornstarch slurry while stirring continuously until the sauce thickens to your desired consistency. Once thickened, immediately turn off the heat.
Step 7
Turn off the heat and drizzle in the sesame oil for added aroma and gloss. Gently mix everything together. Your delicious Dubanjang Seafood Stir-fry is now complete, ready to be served over rice.
Step 8
In a serving bowl, place a generous portion of warm cooked rice.
Step 9
Top the rice with the flavorful Dubanjang Seafood Stir-fry, making sure the abalone and shrimp are visible for an appealing presentation. This hearty dish, reminiscent of a spicy Palbochae over rice, is a delightful combination of tender abalone, assorted seafood, crisp bamboo shoots, and baby bok choy. Enjoy this delicious and satisfying meal!
