Yangjangpi (Korean-Chinese Cold Platter)

Ingredients

Directions

1. 1
   

   Soak the shiitake in warm water, squeeze out the water, slice thinly and toss with the shiitake marinade. Slice the pork into strips and rub with the pork marinade. Rotary-peel the cucumber and cut into strips, then julienne the onion, carrot, bell pepper and crab stick to the same length.

2. 2
   

   Cut the squid the same length as the vegetables and blanch in boiling water; blanch the shrimp too.

3. 3
   

   Separate the egg whites and yolks, season each with salt and beat well.

4. 4
   

   Fry thin yellow and white egg crêpes, then cut them into strips the same length as the vegetables.

5. 5
   

   Lightly oil a pan and stir-fry the onion, then quickly stir-fry each of the prepared vegetables separately.

6. 6
   

   Stir-fry the marinated shiitake.

7. 7
   

   Stir-fry the marinated pork as well.

8. 8
   

   Arrange all the cooked ingredients neatly on a plate.

9. 9
   

   Boil the mung bean sheets in boiling water for about 5 minutes. They start brown but turn translucent once cooked. When done, rinse 2–3 times in cold water and drain well.

10. 10
    

    Toss the drained mung bean sheets with 1½T soy sauce, ½T sugar, ½t oyster sauce and 1T sesame oil until evenly coated.

11. 11
    

    In a bowl, combine 3T prepared mustard, 4T lemon-lime soda, 2T vinegar, 1T plum syrup, ½T minced garlic, 1t sugar and a pinch of salt, and whisk until the mustard dissolves to finish the sauce.

12. 12
    

    Arrange the vegetables, seafood and pork in a circle on a plate, mound the seasoned mung bean sheets in the center, and serve with the mustard sauce.

13. 13
    

    The finished platter is stunning, and you'll find yourself hooked on the sharp mustard sauce that tingles the tip of your nose.