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A Special Occasion: Enjoying ‘Hong-eo Sa-hap’ with Kimchi





A Special Occasion: Enjoying ‘Hong-eo Sa-hap’ with Kimchi

#EverydayFood #Skate #Hong-eoSamhap #Hong-eoSa-hap #GrilledPorkBellyAndNeck #KingOysterMushroom #Scallop #GatKimchi

Now that I’ve purchased the skate and pork, it’s time to properly enjoy a ‘Samhap’ (a dish combining three ingredients). I found four scallops in the freezer, so after thawing them, I decided to grill them alongside. Adding king oyster mushrooms elevated this dish beyond a simple ‘Samhap’ into a delightful ‘Sa-hap’ (four ingredients). We have skate, pork belly or neck, scallop, and king oyster mushroom – that’s four! And of course, it wouldn’t be complete without the sharp, spicy ‘Gat Kimchi’ (mustard leaf kimchi). The beauty of this meal is its versatility; you can combine ingredients to make a ‘Sa-hap’ or even a ‘Oh-hap’ (five ingredients) and enjoy it with a cup of Makgeolli (Korean rice wine). This is everyday food, a well-deserved treat after a long week!

Recipe Info

  • Category : Main dish
  • Ingredient Category : Pork
  • Occasion : Bar food
  • Cooking : Grilled / Roasted
  • Servings : 2 servings
  • Difficulty : Anyone

Main Ingredients
  • Fresh King Oyster Mushrooms
  • Tender Scallops
  • Chewy Skate
  • Crisp and Spicy Mustard Leaf Kimchi (Gat Kimchi)
  • Savory Pork Belly
  • Tender Pork Neck

Cooking Instructions

Step 1

Let’s introduce the star mushroom: ‘King Oyster Mushroom’. It’s not quite a regular king oyster mushroom, nor is it the premium shiitake, but it closely resembles the shiitake mushroom in texture. Its fibrous texture, when torn, is similar to shiitake, and while its aroma is about a third of shiitake’s, its chewy bite and satisfying texture make it the closest relative to shiitake, offering a wonderful culinary experience.

Step 2

The scallops, which were previously frozen, have been thawed. Slice them into even pieces for grilling. Preparing them this way ensures they cook uniformly and maintain a pleasant texture.

Step 3

Here we have pork belly and neck, beautifully scored with knife marks. This particular pork is ‘Boseong Nokdon’, meaning it was raised on a diet that included green tea. (However, any good quality pork will work wonderfully for this recipe!)

Step 4

Look at this exquisite skate! And the Gat Kimchi, its perfect partner. For skate, well-fermented aged kimchi or Gat Kimchi pairs much better than freshly made ‘Geotjeori’ kimchi. We also have some briny young oyster roe, thinly sliced garlic, gochujang, and a simple dipping oil. You can dip the skate directly into the oil, or pair the grilled pork belly and neck with the young oyster roe for a burst of flavor.

Step 5

Now, let’s get cooking! Place the pork belly and neck onto a preheated grill pan and let them sizzle until golden brown. While Jangheung is famous for its beef, scallop, and shiitake mushroom ‘Samhap’, today we’re creating our own special ‘Sa-hap’ using pork, scallops, and king oyster mushrooms. We’ll start by grilling the pork to perfection.

Step 6

And here it is – the grand finale, our ‘Hong-eo Sa-hap’, a dish that practically calls for a glass of Makgeolli! Enjoy the skate with Gat Kimchi, savor the grilled scallops and king oyster mushrooms together, or wrap some pork, skate, and kimchi for a delicious bite. A sip of Makgeolli in between enhances all the flavors. To finish, we’ll have a comforting bowl of Doenjang Jjigae to cleanse the palate. This meal was worth the wait and the effort, including the kimchi making! If skate isn’t to your liking, the pork, scallops, and mushrooms alone make a fantastic meal. Enjoying the pork with young oyster roe is also a delightful option!



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