Yeosu-Style Samhap (Scallop/Shrimp)
Yeosu-Style Samhap (Scallop/Shrimp)
Make Delicious Yeosu Samhap (Scallop/Shrimp) at Home: A Quick & Easy Recipe
This was a fantastic dinner we whipped up in our vacation rental! It’s an incredibly simple dish that takes only 10 minutes to make once the ingredients are prepped. It would also be perfect for a camping trip. Enjoy this unique Yeosu-style Samhap at home! We’ve made it with shrimp when traveling and scallops at home, and it’s always a hit. This super simple recipe is a must-try!
Ingredients- 600g Pork Belly
- 10 White Leg Shrimp (or 600g Scallops)
- 1 handful Well-Fermented Mustard Greens (or Aged Kimchi)
- 7 cloves Garlic
- 1/2 stalk Scallion
- 10g Unsalted Butter
- Pinch of Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
Let’s start by prepping the fresh ingredients. Thinly slice the scallion on an angle and thinly slice the garlic. Thaw the white leg shrimp and remove their heads (Tip: save the shrimp heads to grill alongside for extra flavor!). Peel the shrimp carefully.
Step 2
Heat your griddle or large skillet. Place the 10g of unsalted butter in the center. Once the butter starts to melt, arrange the prepared shrimp in a single layer around the butter. Place the pork belly slices in the remaining space, overlapping them slightly.
Step 3
Scatter the sliced scallions and garlic slices over the melted butter to infuse the ingredients with aromatic flavor.
Step 4
Now, add the star of the dish – a generous handful of well-fermented mustard greens (or aged kimchi). If using scallops, arrange them alongside the pork belly at this stage. Lightly season the pork belly with black pepper and a couple of pinches of salt to taste.
Step 5
Once all ingredients are in place, it’s time to cook! Cook over medium-high heat. You’ll know it’s starting to cook beautifully when the shrimp turn pink and release their juices, creating a gentle sizzle.
Step 6
When the shrimp are cooked through and slightly pink, move them onto the pork belly. Since pork belly takes longer to cook, time it so both are ready around the same time. Try to keep the kimchi on top of the other ingredients to prevent it from burning on the hot surface.
Step 7
Check that the pork belly is golden brown and cooked through. Once done, cut the pork belly into bite-sized pieces and stir-fry everything together briefly. This allows all the flavors to meld together wonderfully.
Step 8
Your delicious Yeosu Samhap is ready! Using well-fermented mustard greens or aged kimchi truly elevates the flavor. Serve it as a wrap with some warm rice, and you’ll be saying ‘This is so good!’ with every bite. Enjoy this special restaurant-quality meal right at home!
