Yusanseul Rice (seafood and vegetable rice bowl) recipe - ingredients, nutrition and when to eat it
This Chinese-style rice bowl is topped with seafood and vegetables stir-fried in a glossy oyster sauce thickened with starch.
This Chinese-style rice bowl is topped with seafood and vegetables stir-fried in a glossy oyster sauce thickened with starch. The chewy shrimp and squid, silky sauce, and rice come together beautifully, making it a satisfying lunch or dinner.
Chinese · 25 minutes to cook
Nutrition (per 605.4g serving): 538.6 kcal · protein 27.5g · carbohydrate 83.8g · fat 8.8g · sodium 955.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Seafood can turn tough if overcooked, so cook it quickly until the sauce just starts to boil.
Tips: Stir the starch slurry again just before adding it so the settled starch mixes evenly.
Tips: Add the bok choy at the end to keep the stems crisp and the leaves bright.
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Ingredients (1 serving)
- White rice — 1 bowl
- Shrimp — 6 pc
- Squid — 0.5 whole
- Bamboo shoots — 30 g
- Wood ear mushrooms — 20 g
- Bok choy — 1 pc
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 pc
- Oyster sauce — 2 tsp
- Soy sauce — 1 tsp
- Cornstarch — 2 tsp
- Cooking oil — 1 Tbsp
- Water — 0.5 cup
- Sesame oil — 0.5 tsp
- Ground black pepper — 0.2 tsp