Elegant Samhap: A Harmonious Blend of Scallops, Pork Belly, and Aromatic Mushrooms
The Ultimate Recipe for Tender Scallops, Savory Pork Belly, and Fragrant Shiitake Mushroom Samhap
Traditionally, ‘Samhap’ refers to the combination of pungent skate, rich pork belly, and aged kimchi. However, today, we’re presenting a delightful twist: a unique Samhap featuring tender scallops, savory pork belly, and aromatic shiitake mushrooms! Inspired by a TV show, I decided to create this luxurious dish. I sourced incredibly fresh and large scallops from Garak Market, which truly elevated the flavor. While natural pine mushrooms are rare, using shiitake and a variety of other mushrooms like ‘Mushroomaroo’ at home also yielded delicious results. I tried both pork belly and thinly sliced beef brisket (chadolbagi) to see which combination paired best. I found that pork belly, paired with scallops and mushrooms, was fantastic when wrapped in perilla leaves with ssamjang and wasabi. For chadolbagi, a simple dip in sesame oil and salt was more enjoyable, allowing its natural flavor to shine. Perfect for special occasions or a delightful home-cooked meal, this Samhap recipe will help you create a stunning culinary experience!
Main Ingredients- 4 fresh scallops
- 400g pork belly
- 20 cloves garlic
- 5 shiitake mushrooms
- 4 strands Mushroomaroo mushrooms (or other mushrooms)
- Ssamjang (Korean dipping sauce) to taste
- Wasabi to taste
- Sesame oil
- Salt
- Black pepper
- About 30 perilla leaves
Sesame Oil & Salt Dip (for Chadolbagi)- 1 Tbsp sesame oil
- 1 tsp salt
- A pinch of black pepper
- 1 Tbsp sesame oil
- 1 tsp salt
- A pinch of black pepper
Cooking Instructions
Step 1
Prepare the pork belly by slicing it thinly for easier eating. If you’re using a whole cut, slice it thinly to ensure a pleasant texture. Pre-sliced, thin pork belly (daepae samgyeop-sal) can also be used for convenience.
Step 2
Clean the shiitake mushrooms and Mushroomaroo mushrooms. Slice them into bite-sized pieces or your preferred shape. Mushrooms tend to release moisture when cooked, so slicing them slightly thicker can help maintain a good texture.
Step 3
Gently rinse the fresh scallops under cold running water. Then, thinly slice the scallops horizontally, almost like filleting them. This ensures they cook quickly and evenly, remaining tender.
Step 4
In a large pan, add the sliced pork belly and thinly sliced garlic. Cook over medium heat until golden brown and rendered. The pork fat will help cook the garlic, infusing it with a savory aroma. Stir occasionally to prevent the garlic from burning.
Step 5
Once the pork belly is cooked, remove it from the pan and set aside. Using the rendered pork fat, add the sliced scallops and mushrooms to the same pan. Sear them for about 5 minutes until lightly browned. Be careful not to overcook the scallops, as they can become tough.
Step 6
Prepare a delicious dipping sauce by mixing ssamjang with wasabi. You can adjust the ratio to your preference for spiciness. This sauce pairs wonderfully with both the pork belly and scallops.
Step 7
Wash the perilla leaves thoroughly by soaking them in water with a little vinegar for about 10 minutes, followed by a rinse under running water. Gently shake off any excess water to prepare them. To assemble, place the cooked pork belly, scallops, and mushrooms onto a perilla leaf, add a dab of the ssamjang-wasabi mixture, and wrap it up for a delightful bite!
Step 8
If you’re using thinly sliced beef brisket (chadolbagi), cook it quickly over medium-high heat. Chadolbagi cooks very fast, so sear it briefly on both sides, being careful not to overcook it.
Step 9
In a small bowl, combine 1 tablespoon of sesame oil, 1 teaspoon of salt, and a pinch of black pepper. Mix well to create a savory sesame oil and salt dip. This dip is perfect for enhancing the flavor of the chadolbagi.
Step 10
Finally, arrange all the beautifully cooked ingredients on a serving platter. Present the pork belly, scallops, mushrooms, and chadolbagi alongside the perilla leaves, ssamjang, and sesame oil dip for a complete and impressive Samhap feast. Enjoy your meal!
