I gathered the remaining ingredients in the refrigerator and made a dish by combining them with seafood and mustard soy sauce. Normally, sweet and refreshing pears are added to seafood salad, but today I tried adding Cara Cara oranges. My husband was initially surprised by the unique combination but ended up enjoying it, saying that the combination was unexpectedly good. Korean food is appealing because it is always clean and has a light sauce that doesn’t overpower the original taste of the ingredients. Typically, every Korean household has its own special sauce that suits the family’s taste. Today, I mixed two sauces together. I combined the leftover vinegar dressing with mustard soy sauce, and it was light and refreshing, enhancing the flavor of the seafood. Additionally, I brought a handful of chives that grew in my garden and added them to the dish. Even today, I am reminded of my grandson’s words that the essence of my family is always with me throughout my life. When I removed the peel of the orange and extracted the pulp, it brought back a memory with my three-year-old grandson, bringing a smile to my face.
Time: 30 minutes
- 1 octopus leg, blanched and cut into small pieces
- 2 abalones, shells removed, boiled and sliced
- 6 pieces of squid, blanched and sliced
- 5 prawns, boiled and sliced in half lengthwise
- 100 g bamboo shoots, blanched and sliced into small pieces
- 3 scallops, blanched
- 2 tbsp sake
- 2000 ml water
- Some chives
- Some vinegar dressing
For soy sauce mustard dressing:
- 1 tbsp mustard
- 2 tsp sugar
- 2 tbsp Mat-Gan-Jang
- 1 tbsp vinegar
- 2 tbsp pear juice
- 1/4 tsp sesame oil
- Combine the pear juice, vinegar, Mat-Gan-Jang, sugar, mustard, and sesame oil in a jar and mix well. Keep it refrigerated.
2. Heat a pot over medium heat and add 1000 ml of water, 1 tbsp of sake, and the prawns to the pot.
3. Once the surface of the prawns turns pink, turn off the heat, cover the pot with a lid, and let it sit for 30 minutes. Then remove them (they will be tender and flavorful).
4. Heat another pot over medium heat and add 1000 ml of water, 1 tbsp of sake, the squid, scallops, and abalone to the pot. Parboil them separately for 1–2 minutes. Then, place them on a tray and allow them to cool down.
5. Blanch the bamboo shoots and octopus leg for 30 seconds, then set them aside.
6. Slice them into small pieces and place them on a tray.
7. Arrange them on a serving plate.
8. Serve with the soy sauce mustard and vinegar dressing(this is optional).
You can also view this recipe on instagram.