Yuba Yusanseul

This lies somewhere between a thick noodle gravy and a stir fry, and is a veggie-forward version of a classic Junghwa (Korean-Chinese) dish sans the pork and seafood. Instead of wheat noodles, opt for yuba or tofu skin and cut it thick like pappardelle strands, giving the dish some more heft meanwhile lending a creamy and nutty flavor profile. 

Serves 2

INGREDIENTS
1 tablespoon neutral cooking oil
1 zucchini, cut into half moons
2 jimmy nardello peppers (or any sweet pepper), chopped
3 shiitake mushrooms, sliced
2 king trumpet mushrooms, sliced 
Handful of broccoli florets
3 large garlic cloves, minced
4oz canned water chestnuts, drained
2 cups chicken stock
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon Queens Cham Gireum Roasted Sesame Oil
1 tablespoon Queens Yangnyeom Sogeum
5oz yuba sheets, cut 3/4" thick
1 tablespoon potato starch
3 tablespoons water
Handful of garlic chives, chopped
Freshly cracked black pepper
Salt to taste

RECIPE
Heat 1 tablespoon of oil over high heat and sauté the zucchini, peppers, mushrooms, broccoli, garlic, and water chestnuts until slightly translucent, about 3-4 minutes. Add the chicken stock, soy sauce, oyster sauce, Cham Gireum, and Yangnyeom Sogeum. Continue to cook for another 2 minutes with the yuba noodles.

Combine the potato starch and water in a small bowl to make a slurry, then slowly drizzle into the pan, swirling the broth with a spatula to evenly incorporate and thicken. Finish with garlic chives and freshly cracked pepper. Taste for seasoning and add salt if desired.

SHOP THE RECIPE: Cham Gireum Roasted Sesame Oil, Yangnyeom Sogeum