Main ingredients 🥩
pork collarminarigreen onionsonionapplecheongyang chili pepperseasoned saltgochugarumyeolchi aekjeotchamchi aekjeotsugarminced garlicvinegartoasted sesame seeds
Striker Chef's Hangjeongsal Chomuchim
A unique dish where the rich, savory flavor of crispy grilled pork collar harmonizes with a sweet and sour water dropwort salad.
🙋 Recommended for
- ⭐ Those who want a clean and refreshing evening side dish with a spicy, sour, and pungent salad.
- ⭐ Those who are tired of regular grilled samgyeopsal or hangjeongsal and want to try a fusion-style meat dish.
Ingredients needed 🛒2 servings
- pork collar 300g
- minari 1 handful
- green onions 3 stalks
- onion 1/2
- apple 1/4
- cheongyang chili pepper 1
- seasoned salt a pinch
- gochugaru 3 tbsp
- myeolchi aekjeot 1 tbsp
- chamchi aekjeot 1 tbsp
- sugar 2 tbsp
- minced garlic 1 tbsp
- vinegar 3 tbsp
- toasted sesame seeds a pinch
Recipe 🍳
- Season the pork collar evenly with seasoned salt, then pat the surface dry with a paper towel.
- Place the pork collar in a preheated pan over high heat and grill thoroughly until the surface is crispy and golden brown.
- Drain the grilled meat on a rack to remove excess oil, and let it cool until just warm.
- In a bowl, combine gochugaru, myeolchi aekjeot, chamchi aekjeot, sugar, and minced garlic, then add vinegar to make the dressing.
- Cut the minari and green onions into finger-length pieces, julienne the onion and apple, and slice the cheongyang chili pepper into thin rings.
- Once the pork collar has cooled slightly, slice it diagonally into bite-sized pieces.
- Add the prepared vegetables, apple, and pork collar to the dressing bowl, and gently toss until everything is evenly coated.
- Generously plate the finished salad and sprinkle with toasted sesame seeds to finish.
- Season the pork collar with salt and remove surface moisture.
- Grill the pork collar thoroughly over high heat, then let it cool until warm.
- Mix the fish sauce, gochugaru, vinegar, etc. to make a tangy dressing.
- Prepare the minari, apple, and other ingredients into bite-sized pieces.
- Toss the cooled meat and vegetables with the dressing, then sprinkle with sesame seeds.
Cooking tips 💡
- If you toss the vegetables while the meat is still too hot, they will wilt quickly; always let the meat cool to warm before mixing to maintain the crunchy texture.
- Grilling the pork collar over high heat to render the fat creates the signature chewy and crispy texture.
- For extra flavor, add flying fish roe or crunchy stem lettuce to enhance the texture and taste.
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