Homemade Palbochae (Eight-Treasure Seafood Stir-fry)
A generous mix of seafood and vegetables — squid, shrimp and abalone with broccoli and bamboo shoots — in a savory white-style sauce. Stir-fried in chili oil for a gentle kick and finished with oyster sauce and chicken stock for deep umami. A Korean-Chinese banquet dish perfect for special occasions or whenever you want something a little luxurious.
Ingredients
Main Ingredients
- Squid1
- Shrimp10
- Broccoli80g
- Bamboo shoots80g
- Abalone2
- White part of green onion12cm
- Cabbage leaf1 leaf
- Green chili pepper1
- Red chili pepper1
- Garlic3 cloves
- Ginger1 knob
Seasoning & Sauce
- Chili oil2 tbsp
- Oyster sauce1 tbsp
- Chicken stock powder2g
- Sesame oil1/2 tbsp
- Starch1/2 tbsp
- Water2 tbsp
- Salt1/3 tbsp
Directions
- 1
Cut the white leek and bamboo shoots into long strips, deseed the chilies and cut into bite-size pieces, and break the broccoli into florets.
- 2
Slice the cabbage at an angle, laying the knife almost flat.
- 3
Slice the abalone thin and long; score the cleaned squid and cut it into bite-size pieces.
- 4
Devein the peeled shrimp by pricking the second segment with a toothpick.
- 5
Coarsely chop the garlic and ginger.
- 6
Bring water to a boil with 1/3 tbsp salt, add all the prepared ingredients except the leek, garlic and ginger, and blanch over high heat for 1 minute.
- 7
Rinse the blanched ingredients several times in cold water, then drain in a sieve.
- 8
Stir the chicken stock powder into 5 tbsp of the blanching water. Also dissolve the starch in water to make a slurry.
- 9
In a preheated pan, stir-fry the chili oil, garlic, ginger and leek over medium heat for 3 minutes.
- 10
Add all the blanched ingredients and stir-fry for 1 minute.
- 11
Pour in the chicken stock water and oyster sauce and stir for 2 minutes.
- 12
Add the starch slurry and boil for just 1 minute (add the slurry in several spots).
- 13
Finally, stir in the sesame oil and it's done.
Tips
Measuring guide: 1 tbsp (T) = 15 cc. Add the starch slurry in several spots rather than all at once so it thickens evenly without lumping.