Ttukdak Hyung's Gochujang Shrimp and Pork Belly
A dish where thick pork belly is stuffed with plump, seasoned shrimp, then air-fried and coated with a special gochujang sauce, finished with a torch for a smoky flavor.
Ingredients needed 3 servings
Recipe
Cooking tips
- The larger and plumper the shrimp, the better the chewy texture will be after cooking, making it much more delicious.
- When stuffing the shrimp into the pork belly, crossing them in opposite directions ensures the meat's thickness is uniform, allowing it to cook evenly.
- The sauce is seasoned to be not too salty, so don't be shy and apply it generously to the surface of the meat for an explosion of savory flavor.
Recommended for
- Those who want to experience the savory richness of pork belly and the firm texture of shrimp simultaneously.
- Those looking for a visually stunning and special dish to serve when hosting guests.
- Those who want to move beyond ordinary grilled pork belly and desire the best appetizer with a spicy-sweet sauce and smoky aroma.
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