Lo Bak Go
Ingredients: daikon radish, dried shrimp, dried shiitake mushrooms, Chinese sausage, dried scallops · 60 min cook time · 350kcal · ₩24,600
Ingredients
1piece daikon radish, 50g dried shrimp, 30g dried shiitake mushrooms, 2pieces Chinese sausage, 20g dried scallops, 1cup rice flour, 0.25cup tapioca starch, 1cup water
Instructions
1. Peel and shred the daikon radish into strings using a julienne peeler or grater. Alternatively, hand chop into juliennes.
2. Soak dried shrimp, dried shiitake mushrooms, and dried scallops in hot water until completely hydrated. This will take at least a few hours, with scallops taking longer.
3. Roughly chop the rehydrated dried shrimp. Finely dice the rehydrated mushrooms. Finely dice the Chinese sausage (do not soak). Shred the rehydrated scallops into fibers.
4. In a pan, render out the fat from the Chinese sausage over low heat to prevent burning.
5. Add the scallops, dried shrimp, and mushrooms to the pan with the rendered sausage fat. Sauté until they start to toast and become very aromatic.
6. Remove the sautéed ingredients from the pan and set aside.
7. In the same pan, add the shredded daikon. Toss until it is slightly wilted.
8. Add all the saved soaking water (from mushrooms, scallops, and dried shrimp) to the daikon. Be careful not to pour the very bottom of the soaking water to avoid grit.
9. Cover the pan with a lid and let the daikon cook on low heat until completely soft, about 7-10 minutes. Stir occasionally.
10. Drain the cooked daikon in a sieve, saving all the cooking liquid. Press out as much water as possible from the daikon.
11. Measure the saved cooking liquid. You should have about one cup. If less, add water; if more, pour out the excess. Let it cool until warm.
12. Return the drained daikon to the wok. Add the sautéed seafood and mushroom mix. Toss everything together evenly with the heat off.
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