15 (Fri) January 2010
Chicken with Bokchoy & Bamboo in Oyster Sauce
-Oksu (Joongang Heights), Seongdong, Seoul, Korea-
with the Family
This particular version of “oyster sauce” is derived from a recipe that I found in a Korean cookbook on Chinese cooking. It’s a cooked sauce that contains many ingredients, including soy sauce, rice wine, garlic, ginger, etc., in addition to the oyster sauce itself. So it should really be called “oyster-sauce-based sauce.” The first time I made it, I flipped out because I was so surprised at how “real” it tasted, by which I mean it was very close to something I might find at a Chinese restaurant in Korea.
Here, I remembered to take a photo just before the last bite. The dish was more appealing than these scraps would suggest.