Prepare for a culinary adventure that blends the rich, savory flavors of Korean cuisine with a modern steakhouse flair! This recipe for Hangjeongsal Minari Steak introduces you to the delightful experience of perfectly seared hangjeongsal (pork belly) complemented by the unique, slightly bitter, and refreshing taste of minari (water dropwort). Forget your typical steak – this fusion dish offers a captivating textural journey, from the satisfying crispness of the pork belly to the delicate, almost grassy notes of the minari. It’s a surprising and delicious combination that will tantalize your taste buds and impress your guests.
This Hangjeongsal Minari Steak is surprisingly easy to create, requiring readily available ingredients and simple techniques. We'll guide you through each step, from prepping the hangjeongsal to achieving the perfect sear and final plating. Ready to embark on this flavorful culinary journey? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Knife
- Air fryer
Ingredients
- Hangjeongsal (pork belly)
- Dried fish
- Parsley
- Water parsley
- Scallions
- Radish
- Squid
- Salt
- Pepper
- Heavy cream
- Salted mackerel
- Minced garlic
- Minced green onion
Step-by-Step Instructions
Step 1. Prepare the Hangjeongsal and Stuffing
- Insert a knife into the middle of the dried fish to create space. Fill that space with parsley.
- Cut the water parsley sticking out on both ends to fit the size of the scallions.
Step 2. Air Fry the Hangjeongsal
- Put a net on the radish, put the squid on it, and sprinkle generously with salt and pepper.
- Put it in an air fryer preheated to 190 degrees and bake it for 15 minutes.
- After 15 minutes, turn the meat over and cook for another 15 minutes at the same temperature.
Step 3. Prepare the Creamy Mackerel Sauce
- Add heavy cream, salted mackerel, minced garlic, minced green onion, and minced water parsley to a pan and bring to a boil.
Step 4. Assemble and Serve
- Pour the sauce on a plate, then cut the grilled meat and place it on top.
Read more: Perfect Korean BBQ Pork: Yangnyeom Teji Galbi Recipe
Tips
- Beginners, be careful with your hands. It's really dangerous.
- The Hwangjeongsal is rich, but wouldn't the whipped cream be too rich? They say that once you reach a certain level of sensitivity, it doesn't get any more sensitive than that.
Nutrition
- Calories: approximately 600-800
- Fat: 50-70g
- Carbs: 10-20g
- Protein: 30-40g
FAQs
1. Where can I find Hangjeongsal and Minari?
Hangjeongsal (pork belly) can be found at most Asian grocery stores or butcher shops specializing in Korean ingredients. Minari (water dropwort) is also commonly available at Asian markets, sometimes labeled as 'Korean parsley.' If you can't find fresh minari, you can often find it frozen.
2. Can I substitute ingredients if I don't have Minari?
While minari provides a unique flavor, you can substitute it with other greens like spinach, gai lan, or even regular parsley. However, be aware that the taste will be different. Consider adding a touch of sesame oil to compensate for the missing minari flavor.
This Hangjeongsal Minari Steak recipe offers a unique and delicious fusion experience, showcasing the best of Korean flavors with a modern twist. Impress your friends and family with this surprisingly simple yet elegant dish. Enjoy the satisfying crunch of the perfectly seared pork belly and the refreshing bite of the minari!