Ttukdak Hyung's Water Dropwort Pork Jowl Steak
A Korean fusion steak featuring pork jowl stuffed with water dropwort, air-fried to crispy perfection, and served with a creamy sauce made with salted fermented hairtail guts.
Ingredients needed 2 servings
Recipe
Cooking tips
- When cutting the jowl, it can be slippery—wear gloves or secure the meat firmly to avoid injury.
- The galchi sokjeot cream sauce is key to balancing the richness of the pork; stir well to prevent the salted fish from clumping.
- Air fryer performance varies, so check the surface and adjust cooking time until nicely browned.
Recommended for
- Those looking for a special homemade party dish instead of the usual samgyeopsal or pork jowl grill.
- Those who want to experience an unusual harmony between savory meat and salty fermented cream sauce.
- Those who want to easily make an elegant steak using an air fryer.
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