Delicious Yangjangpi Recipe for Two

Yangjangpi is a Korean-Chinese dish known for its colorful assortment of seafood, meats, and vegetables, all served with a tangy mustard sauce. This vibrant platter is perfect for two, offering a delightful blend of flavors and textures. Follow this recipe to create a fresh, savory, and visually stunning meal!

Ingredients (For 2 Servings)

For the Main Ingredients:

• Jellyfish strips: 50g (optional, soaked and rinsed if using dried)
• Pork loin: 100g (thinly sliced)
• Shrimp: 100g (peeled and deveined)
• Squid: 100g (cleaned and cut into rings)
• Eggs: 2 (separated into yolk and white, beaten separately for frying)
• Cucumber: 1/2 (thinly sliced)
• Carrot: 1/2 (thinly sliced)
• Mung bean sprouts: 50g (blanched)
• Wood ear mushrooms: 30g (rehydrated if dried, thinly sliced)
• Bell pepper: 1/2 (thinly sliced)
• Glass noodles (Dangmyeon): 50g (cooked according to package instructions)
• Sesame seeds: 1 teaspoon (optional, for garnish)

For the Mustard Sauce:

• Korean mustard (Gyeoja): 2 tablespoons (or Dijon mustard as a substitute)
• Vinegar: 2 tablespoons (rice vinegar or white vinegar)
• Soy sauce: 1 tablespoon
• Sugar: 1 tablespoon
• Water: 1 tablespoon
• Sesame oil: 1 teaspoon

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Step-by-Step Yangjangpi Recipe

Step 1: Prepare the Proteins

• Blanch the jellyfish strips in boiling water for about 30 seconds, then drain and rinse under cold water. Set aside.
• Blanch the shrimp and squid in boiling water until just cooked, about 1-2 minutes. Drain and set aside.
• Stir-fry the pork loin slices with a little oil until fully cooked. Set aside.
• Tip*: Avoid overcooking the seafood to retain its tender texture.

Step 2: Cook the Egg Strips

• Heat a small amount of oil in a pan and cook the egg yolks first, spreading them thinly into a flat omelet. Repeat with the egg whites.
• Once cooled, slice both the yolk and white omelets into thin strips.
• Tip*: These egg strips add a bright visual contrast to the dish, so make sure to slice them neatly.

Step 3: Prepare the Vegetables

• Slice the cucumber, carrot, bell pepper, and mushrooms thinly. Blanch the mung bean sprouts briefly in boiling water, then drain.
• Cook the glass noodles according to the package instructions, rinse with cold water, and drain thoroughly.
• Tip*: Keep the vegetables raw and crisp to provide a refreshing contrast to the other cooked ingredients.

Step 4: Make the Mustard Sauce

• In a small bowl, mix the Korean mustard, vinegar, soy sauce, sugar, water, and sesame oil until well combined.
• Tip*: Adjust the mustard and vinegar amounts to your taste, depending on how tangy or spicy you want the sauce to be.

Step 5: Assemble the Dish

• On a large serving platter, arrange the jellyfish, shrimp, squid, pork, egg strips, glass noodles, and vegetables in sections around the plate.
• Drizzle the mustard sauce over the top or serve it on the side for dipping.
• Tip*: For a beautiful presentation, arrange the ingredients in a circle, separating them by color for visual appeal.

Step 6: Serve and Mix

• Serve the Yangjangpi immediately. To eat, mix everything together with the mustard sauce, ensuring that all ingredients are coated in the tangy dressing.
• Tip*: Let everyone mix their own portion for a fun, interactive dining experience!

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Bonus Tips for the Best Yangjangpi:

• Use fresh seafood: Fresh shrimp and squid make the dish extra flavorful and tender.
• Balance the mustard sauce: Adjust the sugar and vinegar to find the right balance between sweet, tangy, and spicy flavors.
• Chill the ingredients: For a refreshing summer dish, chill the ingredients slightly before serving, especially the jellyfish and vegetables.
• Customize your platter: Feel free to add other ingredients like cooked beef, octopus, or additional vegetables like zucchini or bell peppers for extra variety.