Sea Cucumber with Prawns

Ingredients

Serves 6-8

  • 120g dried sea cucumbers (about 11-12 sea cucumbers)

For the seafood

  • 230g large prawns, peeled, deveined
  • 1 tsp soy sauce
  • 1 tsp oyster sauce
  • 1 tsp roasted sesame oil
  • 365g fresh mussels, cleaned, debearded (18 mussels)

For the thickener

  • 1 tsp corn starch
  • 2 tsp water

For the vegetables

  • 225g onion, diced into 3cm square sized pieces (about 1.5 small onions)
  • 1 Tbsp ginger, grated
  • 2 tsp garlic (about 4 cloves), grated
  • 185g shiitake mushrooms, stems removed, quartered (about 10 mushrooms)
  • 160g red bell pepper, cut into 3cm square sized pieces (1 bell pepper)
  • 225g Chinese leaf (napa cabbage), trimmed, white parts only, (about 4-5 large leaves)
  • 1 Tbsp oyster sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp roasted sesame oil
  • 1 Tbsp mirin
  • ½ tsp freshly ground black pepper
  • ½ tsp white sugar
  • 3 dried red chilies
  • 120mL hot water
  • 45g spring onions, sliced into 1cm pieces on a bias (about 2 long spring onions)

Garnish

  • ½ tsp black and white sesame seeds
  • 1 Tbsp chives, sliced into 1cm pieces on a bias
  • Neutral oil for cooking

Method

First, rehydrate and prepare the sea cucumbers:

Rinse the dried sea cucumbers in cold water. Place them in a container and fill with fresh spring bottled water until completely submerged cover and place in the fridge. Soak for 4-7 days, changing the water daily. Depending on the quality, you may have to soak longer. They should quadruple in size. Soak them long enough, until they are soft enough to cut open easily. Before cutting them open, scrub the outsides well with a brush under running water. Remove any whitish residue, if any. To cut open, place the sea cucumbers on a cutting board and cut in half horizontally and then lengthwise exposing the innards (I found that using scissors was the easiest/safest). Trims the ends off and discard. Rinse and clean the insides out, removing any sand and grit. Scrape away the intestines and the whitish lining (peels away in long strings). Next peel away the second thicker inner lining, which is a bit harder, but also peels away in one strip.

Place the cleaned sea cucumber in a sauce pot and cover with hot. Place over lowest heat setting, and allow to cook gently for 1 hour, do not boil. Change the water and repeat as necessary until the cucumbers are soft and pliable (3-4 hours). They should feel soft, but firm to touch. Do not overcook, otherwise they will become mushy.

Drain the cucumbers. Rinse well. Set aside.

Place the peeled prawns in a bowl and tip in oyster sauce and soy sauce, mix to coat and place in fridge to marinate for 30 minutes.

Make the thickener by whisking together the corn starch and water in a small bowl. Set aside. Re-whisk well before using later.

Drizzle a large non-stick skillet generously with oil and place over medium heat. Add the onion, ginger, and garlic. Sauté until slightly wilted and fragrant, about 1 minute. Add the prawns and marinade and sauté until bright pink and cooked, about 3-4 minutes. Remove the prawns from the pan, place in a bowl and set aside in warm place. Add the mushrooms, bell peppers, and cabbage to the skillet. Sauté until softened, about 3-4 minutes. Add the sea cucumber, oyster sauce, soy sauce, sesame oil, mirin, black pepper, sugar, dried chilies and 120mL of hot water. Cook stirring often about 2 minutes, cover with lid and lower the heat to a simmer. Allow to gently simmer for about 10-12 minutes. Remove lid and season with salt to taste, add more sugar if necessary, too. Tip in the re-whisked cornstarch and stir until thickened. Tip the prawns back in and stir to coat with the sauce. Stir in the spring onions. Place on a serving plate, garnish with sesame seeds and chopped chives if you like. Serve immediately.

Browse all recipes

Social media

@judyjoochef Instagram profile image🔥 Kimchi Fried Rice (Kimchi-bokkeum-bap)

Part of my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

The ultimate fridge-cleanout meal — with serious Seoul 🔥🍳

My take on this classic uses leftover rice, bold umami filled seasoning, and a cheeky little spoonful of mayo for creaminess (trust me!). Top with scallions and gochugaru — and dinner’s done and delicious. 

What’s your must-add protein in kimchi fried rice? Shrimp? Spam? Egg? Tofu? 👀👇
I always add a fried egg… and toss in some prawns.  Delish.

💡: @samsunguk 
 🛒: @koreafoodsuk 
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

🍚 Serves: 4
⏱️ Prep time: 15 min | Total time: ~30 min

Ingredients:
* 3 tbsp soy sauce
* 1½ tbsp ssamjang
* 1 tbsp gochugaru (Korean chili flakes)
* 1 tbsp caster sugar
* 2 tbsp roasted sesame oil
* Neutral oil (for frying)
* 2 spring onions (scallions), thinly sliced
* 1 yellow onion, finely chopped
* 125g (1¼ cups) cabbage kimchi, chopped
* 1kg (5 cups) short-grain rice, cooked + dried out
* 60g (¼ cup) Kewpie mayo (or vegan mayo)
* Salt & pepper to taste
To serve (optional):
🌱 Extra spring onions, thinly sliced on a bias
🌶 More gochugaru

How to make it:
1️⃣ Whisk together soy sauce, ssamjang, gochugaru, sugar & sesame oil.
2️⃣ In a large non-stick pan, heat oil over medium-high. Sauté spring onions + yellow onion till softened.
3️⃣ Add chopped kimchi and stir-fry for 2 mins.
4️⃣ Toss in the rice and break it up. Pour in the sauce mix + mayo. Stir to coat everything evenly. Season to taste.
5️⃣ Optional: Stir in your cooked protein of choice.
6️⃣ Serve hot, topped with extra scallions + gochugaru 🌶
✨ The mayo coats the rice grains, adding creaminess you didn’t know you needed. Total umami bomb.

@quartobooksuk @quartobooksus @whitelionpublishing 
#JudyJoo #JudyJooChef #KQuick #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza #KimchiFriedRice #KimchiBokkeumbap #Leftovers #KoreanComfortFood4 days ago via Instagram
@judyjoochef Instagram profile imageJuly’s off to a sizzling start 🇺🇸🌭🇬🇧

Honored to join Ambassador Warren @us_amb_uk and friends at this year’s Independence Day celebration at Winfield House — where diplomacy came with a side of hot dogs, @jackdaniels_us & @cocacola, and a surprise appearance from a life-sized @wendys Frosty.

Grateful for the warm hospitality and a chance to celebrate American roots in the heart of London — through food, friendship, and a whole lot of flavor.

Note to self: next time, bring kimchi for the hot dogs. 🌭🌶️

#FourthOfJuly #WinfieldHouse #JudyJoo #judyjoochef #FoodDiplomacy #HotDogSeason #WomenInFood #AmericanInLondon #TasteOfHome #WendysFrosty #JackDaniels #CocaCola #KoreanAmericanChef #kimchi #SummerFood #SummerEats #Summervibes5 days ago via Instagram
@judyjoochef Instagram profile imageWhat I Ate at the @henleyroyalregatta🍓🥂

Pulled up in serious style thanks to @genesis_europe — smooth sailing from the start, and the day just kept getting better. 💫

Lunch? A masterclass in indulgence. Wye Valley asparagus dressed up with truffle aioli, perfectly pink lamb with fondant potato, and generous helpings of BYOCaviar (shoutout to @kingsfinefood1 for the pearls ✨). Followed by a raspberry and white chocolate “pebble” that looked more like sculpture than dessert. Almost too pretty to eat… almost. Finished with a stunning British cheese board and flowing Nyetimber and Pimms, of course. When in Regatta mode!

We floated along the Thames on a post-lunch boat ride (dreamy), with live music and the most elegant afternoon tea to top it all off. British summer, you beauty.

Now manifesting a @seoulbirduk riverside stand next year—because fried chicken and champagne? Name a better duo. 😌🍗🍾

Big love to @genesis_europe for the luxe lift, and to @sodexolive for the five-star hospitality and unforgettable day.

#JudyJooChef #JudyJoo #WhatIEatInADay #HenleyRoyalRegatta #GenesisUK #SeoulBird #WomenInFood #BritishSummer #LuxuryEats #ChefLife #RegattaStyle #CaviarOnEverything #BYOCaviar6 days ago via Instagram
@judyjoochef Instagram profile imageWhen @chowhound asked about my favorite fast food pizza, I didn’t hesitate: @twobootspizza. 💥🍕

That crackly cornmeal crust? Unmatched. Crispy on the outside, chewy through the bite — it’s nostalgic, a little nutty, and totally addictive. Two Boots has been serving NYC attitude by the slice for decades — and I’m still hooked.

After a long day at work (or a good cocktail), my go-to was always the same: one plain cheese to check the fundamentals, and one Buckminster for comfort and character. Roasted garlic, spinach, three cheeses… say no more.

What I love most? They’ve nailed texture — that golden ratio of crunch to chew is no easy feat. And if I ever got to design my own pie? I’d bring the K-Slice: mozzarella, sautéed kimchi, smoky pork belly. A slice with Seoul. 😉 Because let’s be honest — kimchi belongs on everything (yes, even pizza).

Happy to be in good company, talking pizza next to my filming buddies @jeffmauro and @bobbyflay. 🍕👀

Swipe for the cheesy proof — and check the article to see which other celeb chefs dish on their guilty pizza pleasures.

📖: Link down below 
📸: This pie didn’t stand a chance.

Read more: https://www.chowhound.com/1885059/celebrity-chefs-favorite-pizza/

#JudyJoo #JudyJooChef #Chowhound #PizzaLove #NYCPizza #TwoBootsPizza #GuiltyPleasures #FastFoodFaves #WomenInFood #ComfortFood #FoodFeature1 week ago via Instagram
Loading