Scallop dish: Chinese style garlic scallop stew (steaming method
While I was on a business trip to China, I couldn't forget the taste of Cheongjeungseonpae (steamed garlic scallops) that I tasted at a restaurant specializing in seafood, and I decided to try it myself
2 serving
Within 30 minutes
신세기베짱이
Ingredients
  • Scallops
    1kg
  • Scallions
    2ea
  • Bun hat noodles
    1pack
  • Cooking oil
  • Garlic
    20piece
  • Oyster sauce
    4spoon
  • thick soy sauce
    4spoon
  • Sugar
    3spoon
  • peperoncino
    6ea
  • Water
    little
Cooking Steps
STEP 1/6
Soak a bundle of noodles in hot water for 10 minutes
STEP 2/6
While the glass noodles are soaking, chop up two rows of chives
STEP 3/6
Chop about 20 whole garlic as finely as possible.
STEP 4/6
Cut the scallops in half with a knife through the gap and remove the internal organs. The intestines are black, so they'll stand out.
STEP 5/6
Grease a frying pan with plenty of oil, crush finely chopped garlic and pepperoncino and stir-fry until garlic is slightly brown. For a moist texture, add a little water at the end and make the sauce sweet and sour!
STEP 6/6
Place the scallops neatly in the steamer, sprinkle the soaked noodles, and place the garlic sauce on top. You need to put a lot of sauce on top to make it not bland
Spray noodles should not be soaked in hot water for too long to preserve the sticky texture, and the sauce should be put in plenty of oil and water and put on scallops to enjoy it moistly. Make sure you make enough sauce!
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