I'm planning to organize the final recipe and post it again soon.
Blanching the scored squid in boiling water.
Honestly, Yangjangpi is all about that mustard sauce. If you nail the sauce, 90% of the dish is a success. I'll post the detailed recipe later.
Plating the ingredients on a large platter so they face each other.
Frying up an egg garnish (jidan).
Leave the center empty because that's where the main meat stir-fry and starch sheets will go.
Toss the boiled sweet potato starch sheets with a little sesame oil.
Stir-frying the meat.
Throwing in the stir-fry veggies.
Add the starch sheets and season with soy sauce and oyster sauce.
Done!
I've actually made Yangjangpi hundreds of times, but every time I make it, it feels more like I'm crafting an ornament than cooking because it's so labor-intensive. If you make this for VIP guests, I guarantee they'll be impressed. It's such a hassle that I bet only a few people will actually follow the recipe, but I'll make it again at the end of the year and post it one more time.
"Users are absolutely floored by the OP's professional-level skills, though they've accepted that the dish is way too much work for a normal person. There's also some mourning over the OP's deleted past recipes."
#FunContinue Browsing
![[Park-Gal] Hokkaido foods that Koreans definitely gotta try](https://kcomm-assets.b-cdn.net/thumbnails/thumb_7212c514412d498b.webp)
![[Humor Gallery] Expensive items you only notice once you start living alone](https://kcomm-assets.b-cdn.net/thumbnails/thumb_277c363cb1fd01d0.webp)
